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1
Use a dinner knife or a metal spatula to open the scallop shell.
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2
Pry it apart slowly, starting from the flat part of the shell.
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3
There's a small gap near the hinged part, so open it from there.
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4
This is how it looks with one half of the shell taken off.
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5
Scrape off the contents, leaving nothing behind.
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6
Scrap the scallop contents off the other half cleanly too.
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7
Work carefully and slowly.
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8
If you rush it you'll leave bits behind.
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9
This is how it looks with the contents removed.
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10
The black part is the stomach and can have accumulated poisons.
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11
It's not eaten so remove it.
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12
This is the egg or sperm sac and is delicious.
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13
If it's whitish it's a male, and if it's reddish it's a female.
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14
This one is a male.
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15
Take the tough connective tissue off with your hands, and take the gills and any slime off with the back of the knife.
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16
If you are going to cook the scallop thoroughly you can eat the gills too!
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17
Massage the connective tissue part with salt to remove any sliminess.
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18
Cut into easy to eat pieces.
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19
Put the scallops, egg or sperm sac and frilly edges back into the rounded half of the shell.
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20
Add 5 g per shell.
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21
Preheat the oven to 250C.
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22
Bake the scallop shells for 2 minutes.
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23
If you're using a toaster oven, bake for 3 minutes.
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24
After 2 minutes, drizzle in 1 teaspoon of soy sauce into each shell, and bake for a further 3 minutes (5 minutes if using a toaster oven).
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25
Sprinkle a little coarse salt onto the serving plates so that the shells will be stable on them.
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26
When the shells are baked, put them on the plates and press down lightly to stabilize them.
