The soft fleshy texture and delicately mild sweet flavour of the scallops are enjoyable by even those who are not particularly fond of fish or other shellfish.
Avoid overcooking which causes shrinkage and the use of too much salt. The trick to perfectly tender and juicy scallops is not to overcook them, which can make them dry and tough. Scallop meat has a creamy, beige or light blonde colour. The meat becomes white in colour when cooked.
Sold frozen. Very quick to defrost.