There’s no better way to fresh scallops than shucking them yourself.
Once shucked, the possibilities are endless, from a raw crudo on the half-shell to grilled as part of your seafood tower. Here are our tips:
Just like with oysters, insert a shucking knife into the hinge and twist the knife to pop the shell open. Run the knife around the edge of the shell to separate the scallop's membranes from the inside of the shell, then remove the top shell and run your knife under the scallop to remove it entirely. Separate the meaty muscle at the center from the rest of the scallop and clean in cold water, discarding the rest.
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