How to prepare scallops
1. shuck the scallop by a method similar to that used for oysters.
2. rinse the scallop.
3. loosen the adhering muscle from the bottom shell by carefully sliding the knife under it.
4. pull away the fringe-like membrane (skirt) and the dark intestinal organs retaining the white muscle and roe. The skirt can be used for a stock.
5. wash thoroughly but quickly and return to a clean shell if desired.
Never allow scallops to sit in water as the flesh absorbs liquid very easily. This dilutes the flavour and softens the texture.