Seafood Preparation -
How to open (shuck) Oysters & Scallops

When preparing your fish and seafood for recipes, below are some useful tips and information that make life easier!

Opening (Shucking) Oysters:
Scrub the Oysters under running water to clean shells.  Place Oyster, flat side up, on a board and press onto end opposite hinge using a cloth to protect hand.  Insert tip of oyster knife next to hinge, push firmly against hinge and pry the shells apart, sliding the knife against the inside of the top shell to sever the muscle holding the shell together.  Discard top shell, rinse Oyster in bottom shell lightly in a bowl of cold water to remove shell fragments and grit.  With Oyster knife, loosen Oyster from bottom shell and turn it over for good presentation.

Opening Scallops:
Place scallop on board with flat shell up, insert the point of a strong paring knife between the shells, and run it across the underside of the top shell to sever the internal muscle.  Pull shells apart.  Slide knife under Scallop to free it.   Lift our Scallop and pull off skirt and gut, leaving white Scallop flesh with coral attached.  Remove any dark membrane adhering to Scallop flesh.  Rinse well and drain.  Wash and dry bottom shell to use as a receptacle for cooking and serving Scallops.

 

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