Seafood Preparation -
How to open (shuck) Oysters & Scallops
When preparing your fish and seafood for
recipes, below are some useful tips and information that make life easier!
Opening (Shucking) Oysters:
Scrub the Oysters under running water to clean shells. Place
Oyster, flat side up, on a board and press onto end opposite hinge using a cloth to
protect hand. Insert tip of oyster knife next to hinge, push firmly against hinge
and pry the shells apart, sliding the knife against the inside of the top shell to sever
the muscle holding the shell together. Discard top shell, rinse Oyster in bottom
shell lightly in a bowl of cold water to remove shell fragments and grit. With
Oyster knife, loosen Oyster from bottom shell and turn it over for good presentation.
Opening Scallops:
Place scallop on board with flat shell up, insert the point of a strong
paring knife between the shells, and run it across the underside of the top shell to sever
the internal muscle. Pull shells apart. Slide knife under Scallop to free it.
Lift our Scallop and pull off skirt and gut, leaving white Scallop flesh with coral
attached. Remove any dark membrane adhering to Scallop flesh. Rinse well and
drain. Wash and dry bottom shell to use as a receptacle for cooking and serving
Scallops.
Seafood Recipes
