❶Hold the scallop upright in your hand, rounded
side outwards.
❹Push the knife in gently under the scallop.
❷Take a long knife – a palette knife is ideal
– and run it down inside the flat side of the
shell, loosening the shell as you go.
❺Move the knife back and forth until the scallop
has been released from the bottom shell. Tip the
scallop onto a chopping board.
❼Cut away the black stomach sac at the other side Use your fingers to pull away the rest of the
of the scallop. ❽ skirt and roe. (You can cook the roe in butter
and serve on toast).
EAT IN ��EAT OUT ��EAT AWAY
❸Run the knife to the bottom and flip the shell
open. The scallop should release cleanly.
❻Use a small sharp knife to cut through the small
white muscle at the side of the scallop.
❾Rinse briefly and pat
dry with kitchen paper.
NEXT MONTH
Making a
millefeuille
ON SALE 4 JULY
JULY 2012 O
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