Scallops

Scallops are bivalve molluscs found in oceans worldwide, prized for their sweet, tender adductor muscle — the round, pale disc of flesh that opens and closes the shell. Of all shellfish, scallops are among the most delicate in both flavour and texture, with a clean, slightly briny sweetness.

In Australian cooking, scallops are treated as a premium ingredient. They’re excellent seared quickly in a hot pan to develop a golden crust while keeping the centre just translucent, and they also work beautifully raw as sashimi or in ceviche. Scallops pair well with butter, citrus, bacon, peas, and cauliflower purée. Overcooking is the main risk — they turn rubbery when taken past medium.

Both wild-caught and farmed scallops are available in Australia. They’re sold either in the half shell (with or without the coral roe attached) or as shucked meat. The coral is edible and enjoyed by many, though some recipes call for it to be removed.