Le Cordon Bleu

Preparing Scallops

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. The scallop shell has a rounded side and a flat side.

  2. Run a thin blade against the flat side of the scallop to disconnect the muscle (scallop).

  3. Pull the scallop open.

  4. Disengage the other side of the scallop from the rounded side.

  5. The scallop will need to be trimmed in order to expose the abductor muscle and coral.

  6. First remove the gills, being careful not to cut the coral.

  7. Discard the gills.

  8. Cutting from the base of the coral, remove the digestive gland, cutting along the edge of the scallop.

  9. Cut away and discard.

  10. Remove the mantle.

  11. Finally cut away the smooth muscle.

  12. The coral should remain attached.

  13. Clean in cold water.