Shellfish are two-shelled mollusks that live in mud or sand. Scallops are a delicious seafood dish and are perfect for making stews or stews, eaten raw, or added to pasta dishes. Scallops can be eaten raw, steamed, boiled, grilled, or fried. No matter which way you choose to cook your scallops, preparation generally starts with peeling the scallops. You want to know how to peel clams safely and easily? See Step 1 to get started.
Step
Method 1 of 2: Preparing the Scallops
Step 1. Make sure the shells you are about to peel are still alive
Shells that had their shells open when you received them, or that could be easily opened by hand are usually dead. Take the live clams, and throw away the dead ones.
Step 2. Clean the shells
Using a stiff brush, scrub the shells of each clam under cold running water. This will clean the shells of any remaining salt and grit.
Step 3. Soak the clams
While you don't need to do this, it will help loosen the shell a bit before you try to open it so it's easier. Here's how to soak it:
- Pour 1 gallon (3.8 L) of water into a large container.
- Add 1/3 cup (78.86 ml) of salt to the water.
- Stir until the salt is completely dissolved.
- Put all the cleaned clams in the salt solution. #*Let the clams soak for 20 minutes.
- Discard the salt solution.
- Repeat the process of soaking the clams in the water and salt mixture 2 more times.
Step 4. Cool the scallops in the refrigerator
Place all the clams on a tray and refrigerate for an hour. This will help loosen the shell and make it easier to open.
Method 2 of 2: Peeling Scallops
Step 1. Prepare a proper clam opening knife
You will need a thin 3” paring knife that has a rounded tip that is ideal for peeling your clams. Not to be confused with the sharp oyster knife, which is used in a different way. If you don't have a knife like this one, make sure you use a small, sharp knife.
Step 2. Hold the clams in your hands
Use a washcloth to hold the shells in your hands. This will protect your hands when you are trying to pry the shells open with a knife. If you're not sure, you can also wear thick gloves.
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Make sure the hinge of the clam shell is near your thumb, and the part that will open is at your fingertip. You can also press the clams a little to apply additional pressure to make the clams easier to open with a knife.
Shuck Clams Step 6Bullet1
Step 3. Insert the tip of a knife or paring knife between the shells
Press into the clam, right into the muscle. Alternatively, you can also insert a knife into the hinge of the shell, but then you'll have to apply more pressure to try to cut the hinge and peel the shell that way. You'll need to slide the knife between the shells to relax the adductor muscles and hinge of the shell.
Step 4. Rotate the blade
Keep turning the knife until you open the clam cap, and your knife is inside the shell. Don't be too pushy and insistent, and be careful not to hurt your hands. Use the knife more as a picking tool. You will use a knife to pry open the top shell of the scallop.
Step 5. Cut around the clam shell cover slowly
This will ensure that you have cut off the hinges of the clam shells and are ready to open the shells. Cut the top adductor muscle and remove the top shell. When the shells are ready to be opened, you will hear a creaking sound.
Step 6. Remove the top shell
Using your fingers, pull the top shell off the clam. Try saving the clam juice, which is one of the most delicious parts of clams.
Step 7. Cut the scallop flesh to release it from the bottom shell
Simply slide the knife under the clam meat to loosen the lower adductor muscles. Place individual scallops on the top shell to place the scallops on one shell, or prepare the scallops according to a recipe. You can place the clams on the ice until you are ready to eat or cook them.
Step 8. Done
Tips
Peel the clams in a bowl so that all the liquid that comes out of the clam shells can be caught in the bowl
Warning
Do not try to cut into the shells without protecting your hands with a towel or gloves. You could injure yourself if the knife slips while trying to open the shell
What you need
- Shell
- Stiff bristle brush
- Wipe towel
- Bowl
- Shell knife or paring knife
- Water
- Salt
- Refrigerator
