Opening and Cleaning Scallops
1 To open the shell, hold the scallop with the flat shell uppermost. Probe between the shells with a short knife to find a small opening. Insert the blade and run it across the roof of the shell. 2 Separate the two halves of the shell, and pull apart. 3 Slide the blade under the gryish outer rim of the flesh, called the skirt, to free the scallop. Pull away the muscle with a small knife. Use the trimmed scallop, whole or halved, for cooking.