Excessive beauty can sometimes be tiresome. Scallops – if they could speak – would undoubtedly testify to this: quite apart from their wonderful flavour, the sea creatures have long been highly prized for the elegant appearance of their shell. They served as drinking vessels and souvenirs to early pilgrims following the Way of St. James to Santiago, while in modern cuisine, their shells, measuring up to 15 cm in diameter, are used for gratins (including other seafood than scallops) as well as decorative salad dishes. The Pope’s coat of arms also features the shellfish, and you don’t have to look too closely to see the parallels between the creature and oil firm Shell’s famous logo.

The shellfish, known as Pilgermuschel in German and Coquille Saint-Jacques in French, is happy in the harsh climate of the north Atlantic, and can be found in large numbers along the coastlines of Chile (in Tongoy Bay), Canada, Ireland, Scotland and Brittany. A smaller version of the scallop also lives in the Mediterranean and Far East.

Naturally, they taste best when eaten fresh, which in Europe is between the end of October and March – the official season for fishing them. Outside of this period, they are shipped from the Americas, whether caught in the wild or farmed.

The shells are broken open in the same way as oysters, with the white muscle (known as the nut), and the bright orange-coloured roe (coral) removed. The firm meat has a slightly sweet nutty aroma, while expert connoisseurs delight in the soft roe, which is considered a particular winter delicacy.

Scallops can easily be grilled, either in one half of the shell or on a skewer, when they are complimented beautifully by a white wine sauce, fish stock and saffron. If cold and cut into thin slices, they make a wonderful addition to a rocket salad, while in Provence, they are usually fried until golden yellow and served in their original shell with a garlic, tomato, white wine and herb sauce. The firm white meat can be easily cooked au gratin, and it also brings extra flavour and texture to any clear fish soup. Served with basil in a poached leek pouch, scallops are a popular Thai starter, and when they are totally fresh, they can be enjoyed raw as sushi, as they are in Japan. No matter how they are prepared though, it is always important to remember that 2 or 3 minutes (depending on the size) is enough to fry the meat – anything longer than this and they can become disappointingly tough.

The eye-catching shellfish, which alongside everything discussed above is also a good source of iron and high-quality zinc, is available fresh or frozen. When buying the frozen version, the meat (which is almost always removed in advance), should be left to thaw in a sieve, so that the melted water can drip away.