Opening scallops is a simple but delicate technique to learn! Once you open the scallop, it can be eaten grilled, raw, pan-seared, and cured—among many other ways.
One tip is to save the shells for plating, depending on the recipe you’re making!
Rinse the scallop in cold water
Run a spatula as closely along the curved shell as possible to release the scallop. Lift the shell to detach it
Rinse it in cold water
Find the adductor muscle—it will be the same color as the scallop. Carefully run the spatula in between the muscle and the scallop
Use your finger to gently pull up the mantle of the scallop. With the help of a knife, finish removing the mantle, the guts, and the roe
Gently remove the scallop from the shell using a spatula, and dip it in an ice bath to remove any additional film
The scallop is open
Yield 1 unit
Ice Cubeas needed
Cold Wateras needed