An ingredient to enjoy SCALLOPS

Designer, cook and author Sophie Conran shares her favourite seasonal flavour

WITH ITS FLUTED, FAN-SHAPED SHELL, THE SCALLOP COMES IN HUNDREDS OF VARIETIES, SIZES AND COLOURS. WHEN EXCEPTIONALLY FRESH – HAND-DIVED IF POSSIBLE – AND CAREFULLY PREPARED, THEY’RE ONE OF LIFE’S GREAT PLEASURES. COOKED HOT AND FAST OR NOT AT ALL, THEY MAKE FOR A LIPSMACKING CEVICHE AND ARE HEAVENLY SEARED IN A SCORCHING PAN AND SERVED WITH MELTED BUTTER. THE SWEET, FIRM FLESH GOES WELL WITH PURÉED PEAS OR PORK – TRY THEM WRAPPED IN PROSCIUTTO OR WITH CRISPY BACON. ALTERNATIVELY, ADD TO SEAFOOD PASTA OR RISOTTO JUST BEFORE SERVING OR THROW THEM ON A BARBEQUE UNTIL THE SHELLS OPEN WIDE. For more information, see sophieconran.com.