How to Prepare Scallops
Dec 7th, 2006 by Susan
Scallops have two shells like mussels: a large, flat fan-shaped shell on which the scallop sits, and a rounded shell in which the scallop is usually served. The fresh consists of a creamish white nugget of firm flesh with a bright orange coral or roe to one side. Choose large scallops as the smaller ones are underdeveloped. They should look plump and firm and smell very sweet.
- To remove scallops from their shells, insert a strong, short knife between the two shells and twist firmly to prise the shells apart.
- Remove the flat grayish fringe around the scallop, reserving the nugget of white flesh and the orange coral. If it is visible, remove the black digestive cord from the side of the flesh.
- Scallops require very little cooking as the flesh is very tender and becomes tough if it is overcooked. They are best suited to poaching, grilling and stir-frying and lend themselves well to creamy sauces.
