The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
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How to Clean Scallops
Ellis and I have had much success in snorkeling for scallops this year. We have gotten our limit every time we have gone. Over the fourth of July we had a small crowd gathering around us to watch how we clean the scallops we get. So instead of a recipe I thought I would share this with you. And when you get down to the Gulf you will be a step ahead knowing the fast and easy way to clean the shells.
HOW TO CLEAN SCALLOPS: First thing you need is a scallop knife, then slightly bend it to fit the curve of the inside of the shells. Pry open a shell just a little and slide your knife into it staying on the inside very top of the shell. What this will do is cut the meat from the shell.
Step One: Open the shells completely and pull apart the two shells. Discard the top shell. To separate the shells the best place to slide your knife in is between the shells and toward the back of the shell near the hinge.
Step Two: Now you have the bottom shell with the scallop and “guts” remaining. Next take your Shop Vac and lightly touch it to the inside of the shell. With practice you will remove the “guts” only.
Step Three: Now what you have left is the meat that is attached to the bottom shell. Slide your knife against the shell to cut the meat from the shell and put the meat onto a bowl of ice while you finish cleaning the rest of your scallops.
Step Four: We use an 8 gallon Shop Vac that is 2.5 horsepower. You don’t want less or it won’t work and you don’t want much more or you will suck-up the meat with the “guts”.
We always use the assembly line approach when cleaning them. We have a few people that are “shuckers” and at least one that is a “sucker” (using the Shop Vac), and at least one who is a “final shucker”. We make a party out of cleaning them.
This sounds funny but it truly is the way to go. Let me know if you have any questions and I will do my best to guide you through.