How to Open and Clean
By Renee Shelton
the scallop in the palm of hand (in a hand towel if necessary if shell
is abrasive to protect hands) with edge facing out. Run blade of flexible
knife around to part shells. Run blade inside the top shell to cut
muscle and loosen.
up shell and break hinge. Remove the top shell. Run the knife carefully
under the scallop to loosen it from the bottom shell.
scallop and very carefully clean the inedible viscera from the scallop
flesh and roe.
Scallops - Image above courtesy FishStockPhoto.com.
Shelton is the owner of this site, runs the fishing chef blog, and is the Fishing Editor for the 2nd largest women's website on the internet, BellaOnline.com. Keep up with her at her blog Sand and Succotash. Her book Basic Fish Cooking Methods: A No Frills Guide for Preparing Fresh Fish is available on Amazon.
This article was written by Renee Shelton for FishingChef.com, and is protected by Copyscape.
Please write for permission to use this article for distribution in
company newsletters, for commercial usage, or for using in other websites.
To properly credit or cite this site, use this citation:
Shelton, Renee. "How to Open and Clean Fresh Scallops." FishingChef.com. Fishing Chef. 31 January, 2012. Web. (Enter the date here that you accessed this article).