{"id":13933,"date":"2023-05-19T12:07:04","date_gmt":"2023-05-19T16:07:04","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?page_id=13933"},"modified":"2023-05-19T12:07:06","modified_gmt":"2023-05-19T16:07:06","slug":"opening-scallops","status":"publish","type":"page","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/opening-scallops\/","title":{"rendered":"Opening Scallops"},"content":{"rendered":"\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"180\" src=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/scallop1-300x180.jpg\" alt=\"scallop1\" class=\"wp-image-6962\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/scallop1-300x180.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/scallop1.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<p>Insert knife blade between shells to part them.<\/p>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"182\" src=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/scallop5-300x182.jpg\" alt=\"scallop5\" class=\"wp-image-6963\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/scallop5-300x182.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/scallop5.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<p>Run blade inside one shell to cut muscle.<\/p>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"184\" src=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/scallop4-300x184.jpg\" alt=\"scallop4\" class=\"wp-image-6964\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/scallop4-300x184.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/scallop4.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<p>Break hinge open and discard top shell.<\/p>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"183\" src=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/scallop3-300x183.jpg\" alt=\"scallop3\" class=\"wp-image-6965\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/scallop3-300x183.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/scallop3.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<p>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.<\/p>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"181\" src=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/scallop2-300x181.png\" alt=\"scallop2\" class=\"wp-image-6966\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/scallop2-300x181.png 300w, https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/wp-content\/uploads\/sites\/12\/2016\/10\/scallop2.png 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<p>Run knife under muscle to free it from remaining shell. Rinse shucked scallops well under cold, running water.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&hellip;<\/p>\n","protected":false},"author":91,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-header","ncst_dynamicHeaderData":"{\"pageIntro\":\"Scallops are marketed shucked, but you can open the ones that you harvest from approved water.\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"class_list":["post-13933","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Opening Scallops - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/opening-scallops\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Opening Scallops - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"Insert knife blade between shells to part them. 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