Scallops

A guide to sustainable Scottish seafood

Fish and shellfish rank among our most lauded produce, but there are issues of sustainability and kitchen confidence. With Seafood Scotland and chef Kevin MacGillivray, we offer a guide to recognising, understanding and cooking it.

A guide to cooking shellfish

Jim Cowie of the Captain’s Galley restaurant teaches us how to cook lobster, scallops and more

Shellfish are often paraded as the very best of Scotland's larder, but many of us are intimidated by the prospect of dealing with them at home. Expert fish and shellfish chef, Jim Cowie of the Captain’s Galley restaurant in Scrabster, gives us his…

The scallop hunter: Hector Stewart talks about what happens in the murky depths of Scotland’s scallop beds.

‘Fresh, locally dived scallops,’ reads the menu at many a restaurant, portraying a romantic picture of sparkling blue seas and a lone diver working at one with nature. But is this the reality? ‘Partly,’ says Hector Stewart, a professional scallop…