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Charles' Cookbook
| Alphabetical index | Bread | Starters & Sauces | Main courses | Cakes & Puddings |
Preparing scallops
Scallops are my favourite shellfish, having a delightfully texture and a subtle flavour. They are best fresh from their shells, rather than frozen. Take care not to overcook them though, or they'll go rubbery.
Scallops keep live for several days out of water, provided that they are kept flat with curved side down (this keeps a little water inside them). Before preparing them, check that they're still alive; they should shut up tight when you try to open them!
To prepare the scallop, insert a knife near the hinge between the two shells, keeping it as flat against the flat shell as possible, then gently pivot the knife towards the top edge of the shell, severing the muscle. At this point, the shell should come open. The large white muscle should then be cut away from the curved shell. Cut off the tough bit, and the orange roe (usually the roes are cooked separately).
After washing the white muscles are ready for cooking. They are usually best cooked whole and rapidly. Yum!