The scallop is a very delicate creature. Well-sealed between its two characteristic shell halves, it swims around in the cold waters of the northern and southern hemispheres.

Once snatched from the sea, the mussel shells can be opened quite easily and then the tender mussel meat, including the orange-coloured coral, can be cut out with a knife. Usually only the white-coloured nut of the mussel is used.

Because the meat of the scallop is very tender and also completely free of fat, it can only tolerate heat for a few seconds. If it is heated for longer, it dries out and quickly takes on a fibrous texture. This is why the scallop is only sautéed very briefly in hot butter or olive oil. It should be lightly browned on both sides and must never be cooked through.

It is perfectly fried when the mussel meat remains tender on the inside and shimmers like glass. It doesn't matter if the centre is not completely warm. Better tender than tough!

Alternatively, cut the mussels in half crosswise and scorch both sides with a Bunsen burner until lightly browned.