Hold the scallop with the flat side up. Run a long knife close inside the flat shell, cutting the scallop clean away.
Discard the eyes and the beard - the only parts you want are the white, circular muscle and the orange coral. Wash these parts after opening.
Most recipes will call for you to slice the circular white part into two discs.
Don't soak the scallops in water: they'll plump up and be much less tasty.
Scallops need to be cooked extremely fast. Heat a pan, season the scallops lightly and sear, in just a little oil or butter, for only 30 seconds on each side.
Serve with a squeeze of lemon.
Allow four to six per person.
Frozen scallops just don't taste the same and are only good for dishes which involve sauces.
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