There are hundreds of species of scallops, fresh and salt water. Scallops live in or around sandy or weedy beds and the best way to collect these jewels of the sea is to dive and hand-collect them.
Scallops take very little cooking and can even be served raw. Try to buy them still in their shell. Ask your fishmonger for hand-dived scallops and eat them as fresh as possible. Don’t buy scallops that are sitting in a puddle of water as it’s a sure sigh that they’ve been frozen or chemically treated to retain moisture.
When cooking scallops, a good hot pan is especially important. The scallops will turn a lovely golden colour and caramelise without losing any natural juice or flavour.
Scallop Recipes
BBQ Scallops In The Half Shell With Citrus Fruits And White Wine
Roasted Sea Scallop wrapped in Pancetta with Tomato and Gremolata
Lamb is eaten in most cultures around the world causing it to be one of the most heavily farmed animals. For a sheep to be considered lamb it must be less than 12 months old while spring lamb should be between 4 and 10 months.
When you are purchasing lamb look for meat that is light pink and fat that is pearl-like white. It is important that you choose the cut of lamb to suit the dish. Tougher cuts, like the shoulder, are more suited to stews and braises while more tender cuts of the meat, like loins and rumps, are better suited to roasting and grilling.
Unless being used in a stew, lamb should be cooked to a pink colour. Lamb is high in zinc, iron and protein and is rich in vitamin B.
Try this delicious lamb recipe
Warm Salad of Smoked Lamb, with a Cabernet Sauvignon Vinaigrette.