Our scallops come straight from the clear waters of the Hebrides; 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. <br> <br> Steam them in wine or dry cider 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. <br> You will need about four to five king scallops per person for a main meal or about a dozen sweet queen scallops.<br>