For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander. Can also be added to a special salad as well.
Preparing Scallops From The Shell
If you are taking scallops out of their shell then it is best to hold the scallop with one hand at the hinge so that when a knife is used you don’t cut yourself in prizing open the two parts of the shell. Usually, you run a sharp knife along the inner part of the shell to cut the muscle as close to the shell surface as possible. The best angle of attack is to hold the scallop with the shell facing downwards and then cut the muscle with a sharp slice downwards. Open up the scallop. Remove the white meat which looks like a medallion and appears roughly the same size. The remaining part which includes the membrane and guts are discarded. Each scallop is washed in water to remove grit but only briefly so that it doesn’t pick up extra moisture. The scallop can be patter dry if needs be and put on a work surface or plate ready for further preparation.
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