Picked by hand by divers here in Devon, the large king scallop and the tiny queen scallop are the two main varieties. Scallops can be steamed, fried or grilled but should be cooked gently and only for a very short time or their delicate flavour and texture will be spoiled.
Steam them in wine with fresh herbs as you would mussels, or pan-fry some for a few minutes with a couple of slices of bacon or black pudding (heaven). Or try pan-frying them in a little oil with ginger and fresh coriander. They are ready when they are firm and opaque.
You will need about four to five king scallops per person for a main meal or about a dozen sweet queen scallops.
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