How to... Prepare Scallops

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Published 2009

Method

Clean the closed shell by scrubbing it under running water. For easy shucking, you can put the shell under a hot grill (broiler) for 1 minute to warm, or steam them for 30 seconds.
Hold the scallop in a cloth with its rounded side down. Insert a sharp knife (an oyster knife is good for this) between the shells, close to the hinge. Work the knife further between the two shells and carefully prise open the shell. Lift off the top shell.
Loosen the scallop from the shell — you can use a spoon to scoop the scallop out. Pull off and discard any vein, membrane or hard white muscle. Retain the shells if needed.
Leave the orange roe (coral) intact, or remove the roe if you prefer.
For an attractive presentation, the scallops can be placed in their half-shells on a bed of rock salt or crushed ice on a large platter. If using the shells for serving, they should be scrubbed and rinsed in hot water.

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