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Richard Grausman
How to Clean a Sea Scallop
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Appears in
French Classics Made Easy
By
Richard Grausman
Published
2011
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Recipes
Contents
Although many people do not bother with this, the tough tendon on the side of a sea scallop really ought to be removed, as it gets even tougher when it’s cooked. After rinsing the scallops, grab the tendon, as shown below, and gently pull to remove.
'Brilliant app for foodies'
'Spotify of cookbooks'
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