![Step 1](/images/default-source/uk-library/shetland-asset-trip/scallop-shucking-step-1.tmb-labelhome.jpg?Status=Master&sfvrsn=243e9ee1_1)
Step 1
Take your scallop and using a sharp grapefruit knife or shucking blade find a small gap in the side of the scallop.
Step 2
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.
![Step 2](/images/default-source/uk-library/shetland-asset-trip/scallop-shucking-step-2.tmb-labelhome.jpg?Status=Master&sfvrsn=db0161f1_1)
![Step 3](/images/default-source/uk-library/shetland-asset-trip/scallop-shucking-step-3.tmb-labelhome.jpg?Status=Master&sfvrsn=d594fda5_1)
Step 3
Next, run the knife along the flat edge so that you can fully open the shell.
Step 4
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.
![Step 4](/images/default-source/uk-library/shetland-asset-trip/scallop-shucking-step-4.tmb-labelhome.jpg?Status=Master&sfvrsn=4b28848e_1)
![Step 5](/images/default-source/uk-library/scallop-shucking-step-5.tmb-labelhome.jpg?Status=Master&sfvrsn=1192d871_1)
Step 5
Next, use the back of the knife to separate the muscle and flip the scallop and roe out of the shell to trim further if required.
Step 6
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!
![Step 6](/images/default-source/uk-library/shetland-asset-trip/scallop-shucking-step-6.tmb-labelhome.jpg?Status=Master&sfvrsn=cd7292e7_1)