The attractive 'packaging' of scallops isn't just false advertising, because inside the pretty shell is sweet, succulent meat.
What are they? Scallops are bivalve molluscs in the same family as oysters, clams and mussels. Unlike the others, which are sedentary, some types of scallops can 'swim' by forcefully squirting water from their shells. Shelled scallops - sold chilled or frozen - consist only of the cylindrical chunk of off-white flesh that's the bivalve's adductor muscle (the muscle that pulls the shell together to allow it to swim). If you purchase them in the shell, the vendor will usually cut away the inedible bits but leave the roe. If cleaning them yourself, remove all the black, dark grey or greenish bits, as well as the tough muscle attaching the scallop to the shell.
What to look for: fresh scallops - in or out of the shell - should have a sweet scent and look moist and slightly shiny. Smaller varieties tend to be more tender. Shucked scallops shouldn't be stark white, which indicates they have been soaked in water, making them lose flavour but gain weight.
How are they available? Fresh (in or out of the shell) and frozen. Some frozen scallop products that contain the minced bivalves are 'extended' with other, cheaper seafood such as fish or squid.
What else? Scallops are available dried, but because the texture and flavour are so different from those of the fresh product, they should be viewed as a separate ingredient.
How to use: scallops can be eaten raw or cooked (see recipes, left). If you don't want the raw scallops to look or taste raw, make ceviche - a marinated seafood salad. Cut the scallop meat into small pieces (reserve the roe for another use), toss with lime juice and leave for several hours in the fridge, or until the meat looks white (rather than opaque) and 'cooked' (from the acidity of the citrus). Toss with extra-virgin olive oil, chunks of ripe avocado, sliced fresh chilli, a bit of garlic and/or shallots and salt and pepper.