Depending on the size of the scallops will depend on cooking times. To open the shell, rest the hinge of the shell on a flat surface, and with a small knife insert it into one of the openings on either side of the shell, just above the hinge. Prise open slightly. To remove the flesh from the shell, sever the muscle attaching the meat to the shell (much like you would when eating mussels) and throw away the dark coloured parts of the scallop. Remove the meat and rinse well under cold running water. To cook, poach them for a couple of minutes in stock (of your choice) or white wine.

Dry scallops on a paper towel for a few minutes, you want the surface dry so the natural sugars go all brown and delicious. Take scallops off paper towel, salt and pepper them. Put in a hot skillet that has some oil in the bottom, cook for a 1 to 1.5 minutes on each side. You still want them tender there is nothing worse than an over cooked scallop. When you take them out of the pan add some white wine to the pan along with some butter, let cook as you scape the stuck on pits off the bottom of pan and then pour over you scallops.