Fresh-Frozen Half Shell Scallops

Scallops on the half shell. Each shell is a fan of fine radiating ribs, and sitting in it is the round white adductor muscle wrapped in a bright crescent of orange roe.

The muscle is sweet and tender; the roe is richer and slightly firmer, with a deeper shellfish flavour. Steam them in the shell with ginger and spring onion, grill them with garlic butter, or sear the muscles off the shell.

• Scallops on the half shell
• White muscle with orange roe attached
• Sweet, tender, delicately firm
• Steam, grill or sear