There are products you look at doubtfully, wondering how you’ll master them.
Lucky we were born in the 20th or 21st century and don’t have to hunt to survive!!
Scallops appear on the stalls in October and leave in April. Make the most of the quiet periods to buy them. They’re cheaper than during the festive season and freeze very well. To keep their flavour, just leave them to thaw for a few hours in milk.
At the end of October 2015, I bought 10 kilos of scallops for 46 euros. I had 80 scallops.
With a very sharp, smooth knife, run along the flat shell lid to detach the scallop from the shell. Keep as close to the shell as possible so you don’t leave any scallop behind.
With a small pointed knife, go under the black part and remove the frill and everything around the scallop. The scallop stays attached to the shell.
Run the knife under the scallop to lift it out.
Wash the scallops under a trickle of water to remove the sand and put them on kitchen paper.
Freeze the ones you won’t use, putting the amount you need for a meal into a bag (on average 4 per person).
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