Less is much, much more when it comes to cooking these. You definitely want the centre of the scallops warm, but translucent. You need to offer these around quickly as the scallops will be delicate, rich and delicious straight from the grill, but tough and dry when they’ve sat for 10 minutes. Very few scallops won’t have been frozen, but make sure you avoid those sitting in a puddle of water in fish shop windows. We now get good imports from Japan, US, Canada, Chile and even Russia, as well as great local products from Queensland and South Australia. – see below.