Scallops the professional way.

Earlier this year I was lucky enough to be taught by the BBC’s Masterchef Professionals 2013 winner, Steven Edwards.  He showed us how to deal with scallops that arrived in their shells and turn this delicacy in to an amazing starter with roasted cucumber and his own special marmite bread.

You can watch me make them on YouTube

He showed us how to prepare the scallops direct from the sea.  I found a long palette knife worked best: slip between the two shells opposite to the square hinge end of the shell and gently but firmly run down the inside of the flat shell.  This should loosen the scallop meat and enable you to separate the two shells.  Gently work the knife under the scallop away from the rounded shell.  You might be surprised at the amount of sand etc in the “skirt”.  Gently separate this from the scallop meat, pull out the “comma” shaped roe.  Throw out the sandy skirt.  Don’t let the scallops spend more than about 30 seconds in the water as you wash them – and change the water if necessary to get rid of all the sand.

Check out the scallop meat: one flat side will be larger than the other.

Penny

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