North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

February 11, 2013 | Vanda Lewis

how to select, handle, clean and store seafood

Scallops are marketed shucked, but you can open the ones that you harvest from approved water.

scallop1

Insert knife blade between shells to part them.

scallop5

Run blade inside one shell to cut muscle.

scallop4

Break hinge open and discard top shell.

scallop3

Insert knife under viscera and, by pinching viscera between knife and your thumb, push up so that viscera peels away from the white flesh. Discard viscera.

scallop2

Run knife under muscle to free it from remaining shell. Rinse shucked scallops well under cold, running water.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

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