Fresh-Frozen Half Shell Scallops

Scallops left on the half shell with the roe on. Each one sits in a ribbed, fan-shaped shell with a frilled rim, and inside there is a thick band of orange roe wrapped around the large white adductor muscle. The roe is glossy and full, the muscle firm and pearly, and the shells are clean with no grit or broken edges.

Sear them hard in a very hot pan, meat-side down, for a minute or so, and serve with the roe still attached — it is sweeter and softer than the muscle. They can also go under a hot grill with garlic butter for a couple of minutes, or be steamed briefly with ginger and spring onion. Either way, short cooking keeps the muscle tender.

• On the half shell, roe attached
• Thick orange roe around a white adductor muscle
• Firm, pearly meat; clean ribbed shells
• Sear, grill or steam — a minute or two is enough

Sold by weight. Keep refrigerated at 0-4°C and cook the same day, or freeze at -18°C. Cook thoroughly before eating.