North Carolina Sea Grant

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.


Insert knife blade between shells to part them.


Run blade inside one shell to cut muscle.


Break hinge open and discard top shell.


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.


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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