Looking at the cylindrical sides of the scallop, there may be a small raised bump or spot that is noticeably a darker white than the rest of the meat. This is the side muscle, or the "foot" of the ...

Luckily, removing the scallop's foot isn't rocket science. You can identify the side muscle as the small protrusion that has a slightly firmer texture than the rest of the meat, and is usually ...

If you don’t have scallop shells available, use shallow gratin dishes instead. Preheat the oven to 220C/425F/Gas 7. To make the sauce, pour the milk into a small saucepan and add the bay leaf ...

If you do use oysters, choose small- to medium-size ones ... then immediately add the scallop meat. Sear for about 30 seconds on each side, so the meat is still rare in the centre.

In the Firth of Lorn in Argyll, divers filmed broken shells, dislodged boulders and fresh scallop meat in February this year. Last year, damage to a rare reef in Loch Carron in the west Highlands ...