Opening—or shucking—scallops is an essential technique that you need to know!
Once the scallop is open, it can be eaten raw, pan-seared, and even grilled!
Grab the scallop with your left hand if you are right-handed or with your right hand if you are left-handed. Hold it flat side up, with the hinge away from you. Insert a metal spatula or knife near the hinge and gently twist it
Run the spatula as closely along the upper shell as possible to release the scallop
Run a spoon along the curved shell to remove the scallop
Find the adductor muscle—this will be the same color as the scallop—and use your finger to pull it slightly away from the scallop
Cut the adductor muscle using a pair of scissors
Remove the gill, the guts, the roe, and the mantle
Quickly dip the scallop in a bowl of water and remove any additional film
The scallop is open
Yield 4 pieces