Scallops appear on menus in all segments but are highly preferred by fine-dining restaurants, where nearly 70 percent of menus feature scallops as an appetizer or entrée.

The blackened, fresh jumbo scallops appetizer ($14.50) comprises a pair of scallops broiled perfectly, topped with blue cheese and garnished with broiled lemon slices. It proved a lovely, light app.

The latest trend in fine-dining is … the potato scallop (or cake) From powdered seaweed to caviar, chefs across NSW and Victoria are finding new ways to modernise the milk bar classic.