Video: How to Shuck Scallops

Mcspiedoboston now shares with you the article Video: How to Shuck Scallops on our Food cooking blog.

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Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun.

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Today: Don’t let looks deceive you — with Mario Batali’s How To Tuesdays series, shucking scallops has never been so easy (or fun). 

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. 

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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!

This video was made in collaboration with Mario Batali.

Danh mục: Food

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