Scallops - opening shells
![](/en/cookbook/basic/seafood/img/scallop_im01.jpg)
![](/en/cookbook/basic/seafood/img/scallop_im02.jpg)
Hold the shell with the flat side facing down, and insert a table knife. Slide the knife along the bottom shell a little at a time. Open the shell so that the curved part is facing down, and release the meat from the shell with the knife, being careful not to damage the adductor muscle.
Scallops - preparing the adductor muscle
![](/en/cookbook/basic/seafood/img/scallop_im03.jpg)
![](/en/cookbook/basic/seafood/img/scallop_im04.jpg)
Remove the digestive gland and frill attached to the adductor muscle. Also use a bamboo skewer or similar to remove the string-like portion around the adductor muscle.
Scallops - using frills
![](/en/cookbook/basic/seafood/img/scallop_im05.jpg)
Use the tip of a knife to scrape away any sliminess on the frill. Wash with salt water, then rinse with water and thoroughly wipe dry before using.
Scallop parts
![](/en/cookbook/basic/seafood/img/scallop_im06.jpg)
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30 minutes+
286kcal
0.7g