Plump white meat still resting in its shell, each one rimmed with a bright flash of orange. Sweet, tender and faintly briny, they ask for very little beyond heat and a little butter.

• Sold in the shell — the natural cup holds the juices while they cook.
• Sweet, delicate texture — soft and yielding rather than rubbery.
• Fast to cook — a hot pan or a steamer does the work in minutes.
• Effortless to plate — an elegant dish with no styling required.

In the kitchen
Steam over a high heat for four to five minutes with ginger and spring onion, or sear in a hot pan, meat side down first, until golden. Grilled on the half shell with garlic butter they are just as good. Take them off the heat the moment the meat turns opaque; a minute too long and it tightens.

Storage
Keep chilled and cook the same day for the sweetest result.