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Scallops are one of the most delicious shellfish found in Jersey waters. Divided into 2 main eating types – King and Queen scallops. The King being the largest variety
The brightly-coloured, fan-shaped shells of some scallops with their radiating fluted pattern are valued by shell collectors. They are characterized by having two types of meat in one shell: the adductor muscle, called "scallop" which is white and meaty, and the roe, called "coral", which is red and soft – this is the roe.
Scallops are commonly sautéed for less than 3 minutes in butter but can be cooked in a variety of ways with garlic, white wine and cream for example. Some restaurants unfortunately remove the roe which is a shame as they have a lovely taste. Be wary of scallops that have been soaked in water as there size increases to make them look and weigh heavier. The water then drains out of them along with all the flavour.