In France, scallops – a delicious seafood delicacy greatly appreciated by the French – are in full season. Scallops can be bought without their shells, but amateurs enjoy preparing them from start to finish.
Opening and preparing scallops:
Hold the scallop with its rounded side down in the palm of your hand. Insert an oyster shucker between the shells close to the hinge.
Work the shucker further between the shells. Twist the shucker to separate the shells. Cut the scallop from the flat top shell by scraping it with the shucker.
Pull away the dark organs from the white adductor muscle and the orange coral. Discard the dark organs; detach and discard the muscle that runs alongside. Rinse scallop under cold running water.
Carefully detach the scallop from the muscle underneath the meat in the bottom shell with a spoon. If using the shells for presentation, scrub and boil them for 5 minutes.
Note: Scallops may or may not contain coral, depending on their origin and the season.
This technique has been used in the following recipes:
Foie gras is a jewel in the French culinary world’s crown. Eaten on special occasions, it is traditionally found at Christmas and New Year parties served either cold or hot depending on individual taste.