Scallops are a very popular delicacy. But only very few people know how to open and prepare them themselves. It’s easier than you think! We show you how easy it is here:
Place the scallop on cutting board with the flat side up and place a simple table knife between the shell halves. To cut through the sphincter, use the knife to cut close to the top until the shell opens.
Now open the shell and remove the top. The white, round muscle and the orange corail (roe) are edible.
Carefully move along the lower shell of the scallop with the tip of the knife and remove the innards.
Carefully loosen the round mussel meat with your fingers from the remaining innards and use a sharp knife to cut out the corail. Then rinse the meat under cold running water.
Preparation: Season the scallops with a little salt and pepper. Sauté briefly with a little oil for about 3 minutes on each side, depending on size, so the center is still slightly glassy. Serve with a lemon.