Scallops have long held luxurious connotations, in part due to their delicate taste and pearly white flesh. The best method of fishing for scallops is hand-diving, a process where each scallop is individually selected by licensed divers, resulting in a better quality - albeit higher priced - product.
Scallops are supremely light and for that reason make a great ingredient to be used in starters. Andrew MacKenzie’s easy scallop recipe is served with a Seaweed and kombu broth, or for a taste of luxury try Daniel Clifford’s Scallops with celeriac and truffle - your guests are bound to be impressed.
Their sweet, light taste works particularly well in ceviche, the delicate South American dish of marinated raw seafood and herbs which makes a wonderful, healthy starter dish. Try Vineet Bhatia’s Scallop, tuna and mango ceviche for a wonderful easy seafood starter, or Simon Hulstone’s visually stunning Scallop ceviche with golden beetroot recipe. If making ceviche remember to use the freshest fish possible.
