Delicious UK - (04)April 2020

HOW TO PREP SCALLOPS

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CJJACKSONISSEAFISHUKAMBASSADORANDPRINCIPALOFTHE

SEAFOODSCHOOLATBILLINGSGATE(SEAFOODTR AINING.ORG).SHE

TEACHESKEYSKILLSINPREPPINGFISHANDSEAFOOD

Scallopsaresoldliveintheshellandfreshorfrozenoutofthe

shell(withorwithouttheorangeroeorcoral).If buyinglive,

lookforresponsiblysourceddiverscallops.Thebestoption

outoftheshellisa ‘ dry’scallop,meaningit hasn’tbeensoaked

inwatertoplumpit up.Here’saneasywaytoopenscallops...

KEY EQUIPMENT

• You’ll need a strong short-bladed
  knife like an oyster knife, as well as
  a flexible filleting knife, a clean tea
  towel and a clean chopping board

1

Turn the scallop round-side down

on a cloth and use the cloth to

hold it firm. Insert the short-bladed

knife between the two shells near

the hinge and twist to open to 1cm.

2 & 3

Turn the scallop over so

it’s round-side up. Insert

the filleting knife into the scallop so

it’s in close contact with the flat

shell. Keeping your fingers on top of

the scallop, run the blade of the

knife along the flat shell to cut

through the muscle attaching the

scallop to the flat shell.

4

Pull the top shell away to reveal

the scallop on the round shell.

5

Using the short-bladed knife,

carefully cut through the

muscle attaching the scallop to

the round shell.

6

Pull off the frills and stomach

sac surrounding the main white

muscle and discard. Leave the roe

or coral on if you want to – it has

a slightly stronger taste than the

main part of the scallop. Wash the

scallop well before cooking.

PHOTOGRAPHS AND ILLUSTRATIONS: DAVID CHARBIT, ISTOCK/GETTY IMAGES

BUILD YOUR SEAFOOD SKILLS

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CJ’S NOTE
Visit the
seafood
school
website for
details of
upcoming
courses,
including
the Easter
weekend and
a Beer and
Seafood
Evening on
Thursday
7 May.