Preparing Scallops

  1. Use a strong, broad-tipped knife to lever the shells apart.
  2. Carefully slide the knife underneath the muscle to detach the scallop from the rounded shell.
  3. Rinse the scallop under cold running water.
  4. Pull away and discard the 'beard' (the surrounding film of membrane) as this may contain sand.
  5. Keeping the scallop under running water, hold back the white flesh and coral with your thumb whilst you push away the black intestine with a knife.
  6. Sever and discard the intestine.
  7. The cushion of muscle (the white flesh) and the orange coral attached to it are now ready to cook.