Fresh-Frozen Scallops in Half Shell

Scallops left in the half shell: a thick, round white adductor muscle sitting in a wide orange roe, with the ribbed, fan-shaped shell beneath. The muscle is firm and glossy, the roe a dense apricot-orange, and the shells are broad and shallow — the ones that sit flat on a tray without tipping.

Because they are already opened on the shell they go straight under heat. Steam them with ginger and scallion until the muscle turns opaque, grill them with garlic butter, or sear the meat on its own for a few seconds a side. Scallops tighten and turn rubbery if they are cooked past opaque, so keep it short.

• Scallops opened in the half shell
• Thick white muscle with orange roe
• Wide ribbed fan shells
• Steam, grill with garlic butter or sear fast

Keep refrigerated, or freeze for longer storage. Thaw in the refrigerator and cook thoroughly before eating.