Shucking scallops

With your knife edge close to the flat edge of the scallop, carefully slice through the muscle holding the scallop shut, with a small cut. In theory the shell should open a little bit more so you can get your knife right in on the flat. Stay close to the shell to avoid wasting any scallop meat.

Take the little bit of frill off with a cut and then cut across the roe, following the flat edge of the scallop shell, ensuring you run the knife edge down across the surface on the shell beneath.

Trim off any black bits, pat dry with a small sheet of kitchen roll and store in the fridge or return to clean shells. Check out some of the below recipes to try out your new skills!