How to deal with scallops and what are the methods for scallop treatment?

Pick fresh scallops: First, choose fresh scallops. Scallops that close when the shell is closed or when touched are fresh.

This scallop tastes good. How do you clean scallops? Wash the shells of the scallops; Rinse the scallops you bought several times under running water.

Take out a small brush and brush the scallop shell. Prevents dirt from the enclosure from getting inside. How do you clean scallops?

Stinging scallops: Use a knife to follow the inside of the scallops, pry open the shells, and rinse the inside with running water. How do you clean scallops?

Cleaning the internal organs: Remove the black entrails and yellow gills of the scallops. How do you clean scallops?

Saking in salt water: Put the scallops in a bowl, pour in water, add an appropriate amount of salt and soak for 2 3 minutes. Rotating the shellfish clockwise with chopsticks will allow the sediment on the surface of the shellfish to sink to the bottom of the bowl.

How do you clean scallops? 6. Knead the cornstarch: Take out the scallop meat soaked in salt water, sprinkle with cornstarch, and gently rub the shellfish with your hands.

Until all the sediment has been wiped off. Finally, rinse with water. Such scallops are very clean.

The cleaning method is as follows:Ingredients: 500 grams of scallops and water.

Step 1: Prepare 500 grams of water and the scallops to be cleaned.

Step 2: Then add the scallops to be cleaned in a pot of water, as shown in the picture below

Step 3: After a little cleaning, break open the scallop shell and take out the scallop flesh, as shown in the figure below

The fourth step is to remove the scallop belly, as shown in the figure below

Step 5: After cutting, put it in clean water again and wash it, as shown in the figure below

The sixth step, the last fishout is completed cleaning, as shown in the following figure:

Take oysters and scallops as examples, there is a lot of mud and sand hidden in the pitted lines on the outside, and you need to use a hard brush to scrub under running water to rinse them off, and it is best to wear rubber gloves to avoid scratches.

After brushing the shell, you can soak it in light salt water and let it spit out the sediment. After washing, pry open or blanch the shell until the shell opens automatically, then remove it, remove the black part of the shell column (the part where the meat and the shell are connected), that is, the internal organs, and discard.

At present, shell food poisoning is generally caused by bivalves, so the internal organs must be removed. When buying, be careful to buy live oysters and scallops with the shell closed, but if you don't open your mouth after cooking for a long time, it means that they are dead.

Scallop Edible Instructions

The edible parts of scallops are white adductor muscles, flaky red or white gonads and skirts, while black digestive glands and gill structures are inedible.

The digestive glands of scallops are equivalent to the water of animals, which contain excreted waste, toxins, heavy metals or sediment, which are best removed before cooking to avoid contaminating other edible parts. Note that the edible parts of scallops must be well cooked and should not be eaten raw.

The above content refers to People's Daily Online - Shells, how to wash them.

Scallops, black parts to throw away.

1. Cooked washing method. Rinse the scallops in clean water, preferably in lightly salted water and then wash them. Change the water several times in the middle until the water used to soak the scallops becomes clear, and there is no sediment at the bottom of the basin.

Put the washed scallops directly into the pot and cook them until the scallops open without adding water. Remove the black guts from the scallops and wash the scallop meat with the original broth that has been clarified after boiling the scallops. The scallop meat washed out in this way can be mixed or eaten in soup or stir-fry.

It is more convenient and quick to clean the scallops after cooking, and it is suitable for scallops with relatively small scallops. This is not suitable for large scallops that result in the loss of umami.

2. Raw washing method. Pry the large scallops open with a knife and cut the scallop flesh along the shell muscles. Remove the black entrails from the scallop flesh, and there is a black sand line on the yellow edge of the scallops, and this should also be removed.

Wash the cleaned scallop meat with white vinegar or salt water to remove the mucus from the scallop meat. If you need to use scallop shells, you can scrub them clean with a small brush.

First, you need to brush off the scallop mud and sand under clean water, and then gently cut the shell with a knife to remove the shell. Remove all the scallop meat and scrub the inside of the shell, and cut off the black entrails from the scallop meat. After that, cut off the yellow gills under the skirt and soak in salted water for two minutes and stir the scallop meat clockwise.

Pour in corn starch and scrub the mushou clan to remove the residual sediment, and finally rinse it and put it into the processed scallop shell. <

1. First of all, you need to brush off the scallop mud and sand under clean water, and then gently cut the shell with a knife to remove the shell.

2. Remove all the scallop meat and brush the inside of the shell, and cut off the black internal organs of the scallop meat.

3. After that, cut off the yellow gills under the skirt, soak in salted water for two minutes and stir the scallop meat clockwise.

4. Pour in cornstarch to scrub off the residual sediment, and finally rinse it and put it into the processed scallop shell.

I'm honored to be able to answer for you, here's how to handle scallops:1Wash the scallops you bought several times with running water.

Take out a small brush and scrub the scallop orange shell. Prevent dirt from getting inside the shell. 2.

Pry the scallops and take a knife along the inside of the scallops to pry open the shells, and rinse the inside with running water. 3.Clean the internal organs, remove the black internal organs and yellow gills of the scallops.

4.Saking in salt water: Put the scallops in a bowl, pour in water, add an appropriate amount of salt and soak for 2 3 minutes.

Rotating the scallop with chopsticks clockwise will allow the sediment on the surface of the scallop to sink to the bottom of the bowl. 5.Cornstarch rubbing:

Remove the scallop meat soaked in salt water, sprinkle with cornstarch, and gently scrub the scallop meat with your hands. until all the sediment is rubbed out. Finally, rinse it off with clean water.

Such scallops are very clean.

1. For the fresh scallops you bought, rinse the sediment on the shells with clean water. 2. Use a knife to recommend a table knife for Western food. Bury Jane put the knife into the shell, splitting the shell in two, and at the same time cutting off the flesh inside the shell.

At this point, you will see that the shell has meat on both sides. 3. Eat the knife again, stick to the bottom of the shell, and completely remove the shell. In this step, the knife must be close to the bottom of the shell in order to remove the whole shell.

4. Separate the shell meat from the shell. We first clean the shellfish and use a knife to remove the internal organs of the shellfish, which looks black. Then place the whole shellfish in a large bowl.

Add a little salt, soak in salted water for two or three minutes, and rotate the scallops clockwise with chopsticks, the purpose of which is to sink the sediment on the surface of the scallops to the bottom of the bowl.

Summary. 1.The scallops are cleaned of seaweed and debris from the surface, and then the scallops are soaked in lightly salted water (1% brine) to allow the scallops to move, which can squeeze out the sediment from the intestines.

2.Blanch the scallops in boiling water for about 15 seconds until the scallops' mouth opens. 3.

Soak the blanched scallops in ice water so that the scallops will open their shells automatically, remove the scallops from the shells, remove the gut and cut the scallop meat into slices or chop them for use. 4.If you don't have boiling water and ice water, you can use an opener to gently open the scallop shell, remove the scallop meat, and then wash the scallop meat to remove the intestines and black tissue.

1.The scallops are cleaned of seaweed and debris from the surface, and then the scallops are soaked in lightly salted water (1% brine) to allow the scallops to move, which can squeeze out the sediment from the intestines. 2.

Blanch the scallops in boiling water, and the blanching time should not be too long, about 15 seconds, until the closed mouth of the scallops is opened. 3.Soak the blanched scallops in ice water so that the scallops will automatically open the shell, then remove the scallops from the shell, remove the gut, and cut the scallop meat into slices or chop them for use.

4.If you don't have boiling water and ice water, you can use an opener to gently open the scallop shell, remove the scallop flesh, and then wash the scallop meat to remove the intestines and black tissue.

When buying scallops, choose scallops with good freshness and no broken shells and stains on the surface.