Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Don't let looks deceive you -- with Mario Batali's How To Tuesdays series, shucking scallops has never been so easy (or fun).
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We're used to the softer side of scallops -- to their pristine white, translucent muscles, displayed artfully atop a pile of ice at the fish market. We sometimes pay a few extra bucks per pound to take them home like this: trimmed, cleaned, and ready, with little thought about from whence they came.
Few of us have gotten to know the whole scallop -- the scallop with the hard exterior and little boot, the scallop that needs just a bit of cajoling to come out of its large, fortified shell. It's easier (and more rewarding) than you think. So, go ahead -- watch, learn, and get shucking.
Got anything you want to learn from the Batali chefs? Let us know in the comments!