Miranda was testing a scallop recipe today. It’s got this luscious spicy-sweet sauce, yum. Scallops are caught in-shell and for the most part are shucked at sea. Then when we buy them (either fresh or frozen) there’s usually still a tiny muscle on one side. It’s the muscle that attaches the scallop to its shell. Before cooking, simply pull it off (and discard) — it gets tough when you cook it.
FILED UNDER: In the Kitchen