Fish
King Scallop
A tier
King scallop is the British and European market name for large Pecten maximus sold in shell or as shucked meats, frequently with bright coral still attached. One or two pieces make a starter; the muscle is thick enough to take a serious sear without drying if timing is right. Flavour is cleanly sweet with a hint of hazelnut when caramelised. Serve three seared scallops with cauliflower purée, black pudding, or citrus salad. In-shell baking with garlic butter suits casual seafood grills. Ask for hand-dived when texture and ethics matter. Remove the small side muscle if still attached—it cooks tougher than the main disc.
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History
Fishmongers popularised the name king scallop to distinguish large Pecten from smaller queens.
French coquilles Saint-Jacques cookery elevated king scallops in cream and wine sauces.
UK fine dining made dry-seared king scallops a default luxury starter.
Dive-versus-dredge labelling became a common quality signal for king scallops.