52 Didier Oudill’s Braised Scallops in their Shells

Preparing the scallops

1. Open the scallops with a strong knife and detach the scallop from the lower shell. Scoop out the scallops with a spoon, catching all their juice in a strainer lined with a fine cloth and placed over a bowl. Pull away and discard the membrane or frill and the black stomach parts, wash the scallops thoroughly in