Recipes: Five ways with...Scallops

THERE are two species of scallop native to our waters – great or king scallops, with shells up to 15cm in diameter, and the smaller queen scallops, which are about half the size when mature.

To prepare, wash thoroughly, place on a chopping board with the flat shell upwards, and slide the blade of a filleting knife between the shells. Keep the blade flat against the top shell and locate the ligament that joins the muscle meat of the scallop and cut right through it. The top shell will now come away. Discard the frilly membrane and intestinal sac, leaving the orange coral and white flesh. Trim the small muscle that attaches the shell and rinse under running water before patting dry.

1 Scallops with mushrooms and cream 12 king scallops; 300g baking potatoes; 4 egg yolks; 130g butter; 200g button mushrooms, thinly sliced; juice of lemon; 500ml fish stock; 30g flour; 200ml double cream; 15g gruyere, finely grated; 15g breadcrumbs, finely whizzed; parsley, finely chopped; salt; pepper

Prepare the scallops, reserving four shells for later (scrub well). Clean, prick and bake the potatoes until soft, then rice or pass through a mouli, add two egg yolks and 30g butter, then season. Using a piping bag, pipe a ribbon of mash round the scallop shells.

Put the scallops, corals, mushrooms and lemon juice in a pan with the stock. Bring to the boil slowly and simmer for a minute. Melt 50g of the butter in a separate pan, stir in the flour and cook for two minutes. Strain the stock from the scallops and add to the roux, stirring. Simmer, whisking often, for 20 minutes.

Combine the remaining egg yolks and the cream, then add to the sauce and heat without boiling. Assemble by thinly slicing the scallop meat and placing a layer of mushrooms on the shell, followed by coral, then white meat. Cover with sauce and sprinkle with cheese and then breadcrumbs. Melt the remaining butter and pour on top. Bake in a hot oven for three minutes, garnish with parsley and serve.

2 Scallops with ginger 8-12 king scallops; 40g butter; 2cm root ginger, finely chopped; bunch spring onions, sliced; 60ml vermouth; 250ml crme frache; coriander, chopped

Separate the coral and cut the white part of the scallop in half horizontally. Melt the butter, add the scallops and corals, and saut for two minutes. Transfer to a warmed dish and keep warm. Add the ginger and spring onions to the pan and stir-fry for two minutes. Pour in the vermouth and allow to bubble until almost evaporated. Stir in the crme frache, cook for a few minutes and then check the seasoning. Pour the sauce over the scallops, sprinkle with coriander and serve.

3 Queens of the sea 75g butter; 30ml dry white wine; 16 queen scallops; 2 tbsp flour; pinch paprika; 250ml milk; 4 eggs, hard-boiled; 1 egg yolk; 15ml double cream

Melt half the butter, add the wine and scallops and cook gently for three minutes. Do not boil. Melt the remaining butter in another pan, add the flour and paprika and cook for one minute, stirring constantly. Gradually add the milk, stirring, and bring to the boil. Simmer for two minutes, until the sauce thickens, then add salt and pepper. Spoon four tablespoons of the sauce into a shallow dish.

Add the remaining sauce to the scallop mixture and heat gently. Cut each egg into eight segments and arrange on the sauce in the dish. Beat the egg yolk and cream. Add to the scallops and heat gently, stirring all the time, but do not boil. As soon as it is heated through, pour the sauce over the eggs and place under a hot grill to brown slightly, then serve.

4 Scallop kebabs 12 shallots; 2 courgettes, cut in 2cm cubes; 8 rashers streaky bacon; 16 king scallops; 12 button mushrooms; 40g butter, melted

Put the peeled shallots in a small saucepan with water to cover. Bring to the boil, lower the heat and simmer for four minutes. Add the courgettes, simmer for two minutes, then drain. Stretch the bacon over the back of a knife and cut each rasher in half. Wrap half a rasher around each scallop. Thread the onions, courgettes, mushrooms and bacon-wrapped scallops on four skewers. Melt the butter and brush over the kebabs. Sprinkle with salt and pepper. Grill for five minutes, turning frequently, then serve.

5 Scallops with lime and dill Juice of 2 limes; 350g king scallops, white meat; 2 tbsp chopped dill; 1 tbsp chopped mint; cucumber, diced; 2 tsp sunflower oil

Pour lime juice into a pan, add the scallops and some salt and pepper. Bring to the boil, then simmer for two to three minutes, until the scallops turn white. Remove from the heat and leave to cool. Add the remaining ingredients and place in a serving dish, then allow to chill for two hours. Garnish with lime slices and mint, then serve.

• This article was first published in Scotland on Sunday, March 14, 2010