Fresh-Frozen Half Shell Scallops

Scallops on the half shell, the white adductor muscle still joined to its crescent of orange roe and sitting in the fluted shell. The meat is opaque and glossy and the roe a deep apricot-orange — the pairing that makes a scallop look the way it should. The shells are cleaned and ready to go straight into the pan or under the grill.

Because they are on the shell, they are built for high heat: steam them for three or four minutes with garlic and vermicelli, grill them with butter and spring onion, or sear them on a hot plate. The roe is softer and richer than the muscle, so keep the cooking short — the moment the meat turns from translucent to opaque, they are done.

• Half shell scallops, muscle and roe together
• Opaque white meat with a deep orange roe
• Clean shells, ready to cook
• Steam, grill or sear — keep it brief

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.