glbirch
Contributor
Scallop a la Mer
Jam a knife in the scallop and scrape along one side (usually the flattest) of the shell to release the muscle. Note that sometimes the shape of the shell, or the number of diners may make it such that you just want to cut the muscle in half. This is fine and not really any harder to clean. Then pull the shell the rest of the way open. Use your fingers to pull off any of the guts from around the big central muscle. A knife may be used to scrape off something that is hard to get with fingers. There is no need to rince scallops in fresh water. When the muscle cleaned, use your knife to slice it loose from the shell. If the scallop is large or there is more than one diner, cut it to bite size pieces.
It is now ready, so eat it. Remember to clear your regulator when you put it back in you mouth after eating.
OK, to give credit where it is due, I copied this one from scubanaked.com . But it's about the fastest and easiest seafood recipe I've seen. Not to mention the freshest ingredients.
Jam a knife in the scallop and scrape along one side (usually the flattest) of the shell to release the muscle. Note that sometimes the shape of the shell, or the number of diners may make it such that you just want to cut the muscle in half. This is fine and not really any harder to clean. Then pull the shell the rest of the way open. Use your fingers to pull off any of the guts from around the big central muscle. A knife may be used to scrape off something that is hard to get with fingers. There is no need to rince scallops in fresh water. When the muscle cleaned, use your knife to slice it loose from the shell. If the scallop is large or there is more than one diner, cut it to bite size pieces.
It is now ready, so eat it. Remember to clear your regulator when you put it back in you mouth after eating.
OK, to give credit where it is due, I copied this one from scubanaked.com . But it's about the fastest and easiest seafood recipe I've seen. Not to mention the freshest ingredients.
