When buying scallops in their shells, ensure they are still alive – they will be closed, or when the shells are tapped, they close. If the scallops are dead, the shells will remain open when tapped.
Shucked scallops should be kept covered by a damp tea towel in the fridge for no more than 24 hours.
The sweetness of scallops can be complemented with rich ingredients such as black pudding or caviar or earthy flavours like mushrooms, celeriac, nettles or truffle as well as offset by citrus, chilli or spice . Why not try James Sommerin's scallop with Iberico ham and parsley foam or Marcello Tully's Scallop mousse, Geoffrey Smeddle’s Scallop carpaccio with basil, coriander, mint and lime or for something a bit more unusual, Tony Fleming's Ceviche of Orkney scallops with strawberries.