Place the scollops round side down on top of a hot stove until the shells open. Remove the top shell and detach the fish by cutting underneath it with a pliable knife. Wash the scollops very well in plenty of water then poach them gently for 8–10 minutes in a White Wine Court-bouillon. When cooked, cut the round white part into thick slices, the red tongue or coral into slices and the beard into a Salpicón.
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