Scallop Shell
April 9th, 2010
Scallop shell is a beautiful natural vessel to bake and serve the scallop in. To use them, the first step being shucking the scallop to remove the muscle, the delicious white and delicate meat, and the second part is cleaning the empty shell. Scrub it with an abrasive pad under running water, blanch them a couple of times in salty water, and the finale is an overnight baking at 100˚C to kill all the bacteria and remove any smell. Then they are stored in a box until use.
For the scallop meat, we grill the top side of the muscle, place it over the shell with a touch of fresh butter and bake it until it is half-way cooked. Then place a slice of “snail butter” over it and finish the baking until it is medium-rare.
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