Sea or giant scallop (large)
This almost circular mollusk lives in cold waters at a certain depth. The outside of the shell may be yellowish, purplish gray or dull white, while the inside is pearly white. Its size generally varies from 12.5 to 20 cm (5 to 8”). Sea scallops are found in the northwest Atlantic from the north coast of the St. Lawrence to North Carolina.

Icelandic or North Atlantic scallop (small)
Icelandic scallops are almost circular with a wide “foot.” However they are smaller in size than the sea scallop and range in size between 7 and 10 cm (3-4”). Their color varies from dull gray to cream or sometimes peach, yellow or purple, both inside and out.

Choose large scallops for slicing or grilling. Scallops are versatile and adapt easily to all preparation methods.
Smaller less expensive scallops are good for ceviche (simply marinated in oil and lime juice with diced tomato and green onion) or heated through in pan juices. They will be moist and delicate.

In their shells
When dealing with bivalves, the shells must be closed. Dead mollusks, even when their shells are closed, don’t give off the same sound when tapped against each other; instead they emit a dull sound.

With coral
It’s very difficult to get scallops with their coral, but don’t hesitate to buy this little delicacy if the occasion presents itself. In this case the scallops are gathered when the gonad or “coral” is at its largest, just before reproduction.

Place shucked scallops in a closed container, emptied of any excess liquid. They will keep in the refrigerator for 1 to 3 days, depending on their size (smaller scallops are more fragile) and in the freezer for up to 1 month for optimum freshness.

To preserve all the scallop’s flavor and texture, never wash the “meat” or coral.

Remove the muscle on the side of the scallop.

Served raw, with their delicately briny flavor and nutty overtones, scallops are pure refinement.

If cooked, the cooking time must be very short. Allow 2 minutes on each side for a large scallop. Better to have a slightly underdone center than a dry tough scallop.

In the oven
Chop some garlic, shallot, parsley, tarragon and chervil. Place the mixture on scallops with some dabs of butter, salt and pepper. Put into a 250° C (500° F) oven for 5 minutes.

In a skillet
Sear the scallops in butter for 1 minute on each side to mark them well; reduce the heat to medium and cook again for 1 minute on each side.

Gratinéed
Thinly slice the scallops. Butter 4 half shells or 4 little dishes; line the bottom with well-washed raw sorrel leaves. Arrange the scallop slices on top. In a saucepan, heat 125 ml heavy cream or crème fraîche and 6 tbsp. of white wine for about 10 minutes. Season with salt and pepper. Spoon over the scallops; sprinkle with 40 g (1 1/2 oz.) grated Gruyère. Place in a 250° C (500° F) oven for 7 minutes.

Raw scallop petals with Granny Smith apple and cucumber
Thinly slice 12 large scallops. Season with salt and pepper, drizzle with the juice of a lime and let rest for 10 minutes. Grate half a peeled cucumber and 1 peeled Granny Smith apple. Place this mixture in the center of each plate. Surround with scallop petals. Drizzle 2 tbsp. olive oil over each portion and give a grinding of fresh pepper. Add a little pinch of fleur de sel and a few sprigs of dill.

Olivier Roellinger, Maisons de Bricourt, France

Shell the scallops, keeping just the nuggets.
Rinse under cold water. Refrigerate, ensuring they are well drained.
Sauté the seasoned scallops briskly in a non-stick pan – just a quick in and out. Deglaze with a splash of cider vinegar.

Add some flavor!
Combine 1 tablespoon mace, 1/2 teaspoon long pepper and a pinch of coarse salt.