Scallops have sweet, rich meat that is medium to firm in texture. Scallops on the half shell can be steamed with asian flavours or grilled with butter or a lemon and herb crumb. Off shell scallops are best briefly grilled, fried or BBQ’d. Sear on a high heat to create a golden crust without overcooking. Remove scallops from the heat while still quite rare to allow the residual heat to finish cooking them, as overcooked scallops become rubbery and lack flavour. Very fresh scallops can be eaten raw as sashimi.