Prepared scallops
Scallops offer a great source of low-carbohydrate and high-protein seafood with plenty of good nutrients. Many consumers only see the prepackaged and processed scallops at the supermarket. Frozen scallops and fresh scallops with no shell work quite well for many meals. However, fresh scallops in the shell add more character to the cooking experience and help those who enjoy food understand more about this tasty morsel of the sea. Add this to my Recipe Box.
Instructions
1. Place the scallops in a refrigerator or on ice for a few hours to make the shell open more easily.
2. Hold the scallop shell in one hand with the rounded side down.With the other hand, insert the blade of a butter knife or oyster knife near the shell hinge to open the shell and create a one-inch gap.
3. Turn the scallop shell over so the rounded side faces up. Slide a sharp knife between the inside of the bottom half of the shell and the scallop meat to cut the scallop free of the shell.
4. Completely open the shell. Use a spoon or knife to gently scrape the scallop meat from the bottom shell.
5. Remove the translucent membrane around the edges, the red roe or coral (you may save the roe), and any other pieces that are around the meat of the scallop.
6. Rinse the scallop very well in cold water.
Tags: fresh scallops, meat scallop, open shell, rounded side, scallop meat, scallop shell