Cut across the adductor muscle
Place the scallop on a thick fabric napkin in your hand, with the blunt end facing towards you. Place the knife in the dividing line between the shells. Press and cut across the adductor muscle which is located a short way in from the edge at the blunt end. Move the knife tightly up beneath the flat part of the shell and cut away the shell muscle.
Loosen the shell
Carefully prise open the upper shell.
Clean the insides
Remove the gills, which appear as a brown ring around the shell muscle and gonads.
Ready for preparation
Loosen the shell muscle and gonads from the lower shell. Rinse in cold water and dry in paper towel and then the scallop is ready for preparation.