Shucking scallops
When you buy scallops, it's ideal to buy them still in the shells - most likely you'll get much fresher scallops that way. Make sure that the scallop shells are closed tightly. Scallop shells are corrugated, so they might look slightly open, but when you touch them, you'll be able to feel that the shell is 'clamped' shut. Store them in a refrigerator rounded side down.
How to prepare the scallops
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Still with the rounded side down, take a shucking knife and insert it inside the shell close to the flattened back section. Use the shucking knife to prize the shell open a little.
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Turn the scallop over so that the flat shell is on the bottom
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Take a filleting knife with a blade of about 6 inches and, starting further away from the 'flattened back section', slide the knife carefully along the flat bottom inner shell. A filleting knife has a little flexibility and it should travel easily.
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Now when you open the shell, the scallop should easily pull cleanly away from the flat shell.
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Use a spoon to easily remove the scallop (meat, coral and the 'frill' - you'll also likely see black stomach contents) onto a chopping board.
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Discard the frill, stomach sac and stomach contents. You can do this with your fingers, or with a small sharp knife. The scallop has a hard muscle as part of the meat - this is usually removed. Note: the coral, or 'roe' is usually removed and discarded in the United States, but is valued and left on in Europe.
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Wash the scallop meat in cold water, using your fingers to feel that everything is clean and perfect.
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