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.
Live Pippies are great because they completely absorb whatever you decide to cook them in. Best enjoyed with your hands as the flavours rest in the shell.
Scampi are a rare delicacy and highly sought after. Its white, meaty flesh is sweet and delicate and is lovely baked, barbequed, marinated or served raw as sashimi.
Costis Fresh Seafood source all our produce daily from the Sydney Fish Markets and have done for the past 30 years. We know our Scampi.