How to easily shuck scallops without risk?

In a casserole, in a crumble or simply pan-fried, scallops are one of the French’s favorite festive products. However, to be able to delight in its tender flesh, it is not so simple. You must, among other things, go through the tedious (and sometimes dangerous) stage of shucking. How to avoid accidents? We answer you!

Start by using a long, thin knife. Slide the blade into the back of the shell, hinge side. Go around the upper half, scraping the flat side of the shell well, to cut through the muscle. Once it is cut, you can easily separate the shell in two. Then cut out the bards (the muscles which surround the shell and which make it waterproof), the gonad, also known as coral, then remove the digestive system of the animal. Basically, you just have to save the nut. Once all the nuts have been harvested, soak them in milk to clean them, dry them in absorbent paper then keep them in a cool place for a maximum of 48 hours.

First of all, make sure the seafood is heavy and well sealed. This undoubtedly attests to their freshness. Another indication that should alert you: if they have an odor other than that of sea water, move on. In this case, this means that the shells are not consumable. If in doubt, gently tap an open shell. If the latter closes, it is still alive and you can therefore consume it. If this is not the case, you understand, it’s heading to the trash without thinking! Food poisoning can happen quickly, especially with seafood, so be careful!

If you choose directly shelled nuts, be sure to choose those with a firm texture and a nice pearly color. Two signs of unrivaled freshness!