Description
Here’s your Guide to Live Scallops. Learn how to properly shuck, release from the membrane, clean and use in your favorite scallop recipe.
Ingredients
Scale
- 4 Live Scallops
Instructions
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Shucking: Hold the scallop firmly and insert a shucking knife near the hinge of the shell. Apply gentle pressure to open the shell, then run the knife along the inside to detach the muscle. Lift off the top shell and remove the scallop. Be careful not to damage the meat.
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Cleaning: Rinse the shucked scallops in a bowl of salted ice water to remove any debris. Inspect for sand or grit. Pat the scallops dry with a paper towel to remove excess moisture before cooking.
Notes
- Purchase live scallops from a reputable source.
- See post for a detailed description, including photos, on how to properly shuck and clean live oysters.
- Use gloves or use a kitchen towel to ensure you keep the scallop shell steady while shucking, to avoid harming yourself with the shucking knife.
- Be gentle, so as to keep the scallop in tact.
- Clean the scallop throughly after removing the membrane.
- Each live scallop will produce one usable scallop.
- Prep Time: 10 minutes
- Category: Dinner, Fish and Seafood
- Method: Easy
- Cuisine: Seafood