Something fishy with Simon Rhodes from Lobsterpot Fishmongers, Wood Street Food Hall

THE shell of the scallop is symbolic of life on the ocean bed. It is easily recognisable and the meat itself is revered among chefs.

It is abundant around our shores and is fished mainly in two ways — dredged or hand dived. Obviously hand dived scallops command a much higher price over the criticised method of dredging. They are filter feeders eating plankton and can move at a fast pace across the seabed using a type of jet stream.

We mainly get a supply from the Shetland Islands and they have a remarkably long shelf life. They have bright orange roe, which apparently when dried and crushed to a powder make a good aphrodisiac — probably used in olden days before the invention of the ‘blue’ tablet!

Scallops work well with many flavours, including chorizo and smoked bacon or pancetta, but these big flavours require a lighter, sweeter accompaniment like an apple or pea purée.

To cook scallops is extremely quick and easy. Simply heat a little oil in a pan and place the scallops in a clock formation in the pan. After about two minutes check the underside of the scallop and if it has been nicely seared then turn them over and do the same the other side. Black pudding is a great friend of the scallop as it has an earthy, rich flavour; again you will need to lighten the richness with a apple or pear purée.

To make an apple or pear purée place a few peeled apples or pears in a pan, add just a little water and boil until they are soft. Add just a little sugar and purée with a hand blender. Just grill the black pudding for a couple of minutes each side. Remember to think about the presentation — don’t overload it, keep it simple.

I have also had scallops in Indian restaurants. They were to die for; they were simply coated with a light Tandoori seasoning and cooked over hot coals. The intense spices contrast well with the delicate scallop. Serve with a mint yoghurt and chopped coriander.

Scallops make a perfect starter for Christmas, so don’t forget to order them in advance from us at The Wood Street Foodhall. We will be open right up to Christmas Eve.