For many Pike Place Market diehards, this is truly the magic hour. After a cup of chai and an excellent, house-made pastry in the lobby, I’m out the door, heading to the Market.

Place scallops in buttermilk-lime mixture and stir to coat. Let them sit for a couple of minutes, ... I bought some scallop shells online, and they bring a nice ’70s vibe to the table.

A cleaned scallop, displayed in the shell. Just give the scallop a quick rinse and start cooking. Adam prepares two dishes with freshly shucked scallops: a simple sear and a surprisingly easy crudo.

And neither restaurateur would think twice about introducing diners to a whole scallop on the half shell, guts and all. Advertisement “When you eat the stomach and the liver and everything else ...

If you don’t have scallop shells available, use shallow gratin dishes instead. Preheat the oven to 220C/425F/Gas 7. To make the sauce, pour the milk into a small saucepan and add the bay leaf ...

To serve, place a spoonful of crème fraîche into each scallop shell, top with the ceviche, grate over the smoked roe and finish with the sea purslane. Related recipes Scallops beurre blanc.