Opening Scallops

how to select, handle, clean and store seafood

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Scallops are marketed shucked, but you can open the ones that you harvest from approved water.

Insert knife blade between shells to part them.

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Run blade inside one shell to cut muscle.

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Break hinge open and discard top shell.

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Insert knife under viscera and, by pinching viscera between knife and your thumb, push up so that viscera peels away from the white flesh. Discard viscera.

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Run knife under muscle to free it from remaining shell. Rinse shucked scallops well under cold, running water.

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From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

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