Fry scallops

Fry scallops

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 a squeeze of lemon juice
  • Using a sharp knife, score a flat side of the cylinder 2mm deep in a checkerboard pattern
  • This not only serves the optics, it also ensures that the heat can penetrate faster inside
  • Heat a pan and brush with a little oil
  • Place the mussels in the pan, cut side down
  • Turn as soon as they have taken on some colour. Remove the pan from the heat and turn the mussels
  • Cook for another 1-2 minutes without heat and serve immediately

In our example, the scallop was used as a topping for a seafood soup . It is also good as a topping for leaf salads.