The season for scallops starts in October and lasts until spring - the rule "mussels are best in the months with an R in the name" also applies here.

If you can't get whole fresh mussels, you usually use the white, cylindrical mussel meat, which is available at well-stocked fish counters or frozen.

The processing is simple, but it should be noted that the noble scallops are best fried or grilled gently: They should still be glassy on the inside - overcooked mussels become fibrous and brittle.


  • Salt the mussel meat sparingly and sprinkle with . . .