July 15, 2014 — Few of us have gotten to know the whole scallop — the scallop with the hard exterior and little boot, the scallop that needs just a bit of cajoling to come out of its large, fortified shell. Watch, learn, and get shucking.
We're used to the softer side of scallops — to their pristine white, translucent muscles, displayed artfully atop a pile of ice at the fish market. We sometimes pay a few extra bucks per pound to take them home like this: trimmed, cleaned, and ready, with little thought about from whence they came.
Few of us have gotten to know the whole scallop — the scallop with the hard exterior and little boot, the scallop that needs just a bit of cajoling to come out of its large, fortified shell. It's easier (and more rewarding) than you think. So, go ahead — watch, learn, and get shucking.
Read the full story and watch the video at Food52