Pink scallops can be served raw* or cooked similarly to mussels.
Depending on the time of year, it is possible that your scallops will arrive with roe sacs attached to their meat inside their shells – these are edible (and considered a delicacy), cook with the meat, and have a firm texture & nutty flavor.
To prepare live scallops in their shells, steam, sauté, or bake them until they open completely and pull away from the sides of their shells. Because of their small size, pink scallops’ meat cooks quickly. Take care not to overcook them, as they will become rubbery instead of tender.
Perhaps the easiest way to cook scallops in their shells is to sauté some garlic and herbs in butter, add some white wine and bring it to a simmer, then add the scallops and cover to steam them.
If you would rather cook them on the half shell (for stuffed scallops, coquilles St. Jacques, etc), steam them just until they open, prepare the meat according to your recipe, and then continue to cook the rest of the way (usually either baking or broiling them).
Scallops can also be “cooked” with acidic ingredients for ceviche.
Pink scallops can be paired with traditional scallop-friendly flavors as you take their less-sweet flavor into account. Ingredients commonly paired with scallops include citrus fruit, cream, tropical fruit (especially mango), thyme, butter, cilantro, garlic, shrimp, bacon, black pepper, parsley, vinegar, tomato, white wine, wild mushrooms & peppers.
Pink scallops’ gorgeous shells are ideal platform for serving them at the table.
*People with compromised immune systems should not eat raw or partially cooked scallops.
Saving Pink Scallop Shells:
After consuming your scallops, the shells can be scrubbed clean & saved for display or crafting. Any attached barnacles should fall off when they dry out completely. For extra shine & durability, some people varnish the shells.