What scallop means
A scallop is a shellfish, or bivalve mollusc, with a ridged, fan-shaped shell. The part usually eaten is the large, round, white muscle, which is sweet, tender and delicate, together with the orange and cream roe, called the coral, which is popular in Britain and Europe. In Britain the main types are king scallops, which are large, and queen scallops, which are much smaller and sweeter. In the US, larger sea scallops and small bay scallops are common.
Scallops are sold in the shell, which must be opened and cleaned, or already shucked and cleaned, and sometimes still attached to their shell. Hand-dived scallops, collected by divers, are considered to be the best quality. Scallops cook very quickly and are best seared in a very hot pan with a little oil or butter until they have a golden crust and are just opaque inside. Overcooking makes them tough and rubbery.
They are paired with bacon, black pudding, chorizo, pea purée, cauliflower, garlic butter and citrus. They can also be grilled or baked in the shell, served raw as sashimi or ceviche, or used in the classic French dish coquilles Saint-Jacques, in which they are baked in their shells with a creamy sauce, often with piped mashed potato. You will see scallops in seafood recipes and restaurant menus.