This is a bivalve mollusc that has an almost circular wite to brown shell with a distinctive straight hinge and varying in diameter from 7-20cm. Once opened, eitnher by heating or splitting with a knife, the beard should be removed then the scallop seperated from the lower shell before removing the black intestinal sac. The flesh and orange roe should now be well washed to remove any traces of sand. The flesh is very delicate with a sweet flavour and should not be over cooked. Worldwide, there are over 400 species of scallops.