- Use a strong, broad-tipped knife to lever the shells apart.
- Carefully slide the knife underneath the muscle to detach the scallop from the rounded shell.
- Rinse the scallop under cold running water.
- Pull away and discard the 'beard' (the surrounding film of membrane) as this may contain sand.
- Keeping the scallop under running water, hold back the white flesh and coral with your thumb whilst you push away the black intestine with a knife.
- Sever and discard the intestine.
- The cushion of muscle (the white flesh) and the orange coral attached to it are now ready to cook.
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