The quality of scallops available from Britain’s shores is very high, although if you really want the best you must be prepared to pay for it - hand dived scallops tend to be more expensive than dredged, but the former is a far superior and more sustainable method of fishing. It is worth the extra cost, however, for the scallops will be firmer and sweeter in taste.

Scallops can be a little tricky to cook but, when cooked correctly, they add an instant elegance to any dish. This collection of scallop recipes contains plenty of inspiration to bring a sense of luxury to any dinner party, whether you’re looking for a seafood starter or an extra special main.

Over the last few years, there has been a tendency among chefs to use the prized scallop as an accompaniment to fish or meat components. Mark Jordan’s summery Pan-roasted sea bass is topped with a pair of golden scallops, and Robert Thompson’s Courgetti recipe pairs scallops with pan-fried red mullet.

South East Asian flavours often feature alongside scallops; Shaun Rankin offers a wonderful Scallops recipe with curry spices and dahl, while Matthew Tomkinson serves his with Easy scallop recipe with a warming cumin velouté.