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About this item
Whole scallops still sitting in the bottom shell, the plump white adductor muscle framed by a broad crescent of vivid orange roe. The roe is the sweetest part and is usually discarded when scallops are shucked, so keeping the shell on preserves both it and the natural liquor. Steam them briefly, grill them with garlic butter, or slide them under a hot grill until the edges just set.
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