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How to Shuck Scallops

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Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Don't let looks deceive you -- with Mario Batali's How To Tuesdays series, shucking scallops has never been so easy (or fun). 


We're used to the softer side of scallops -- to their pristine white, translucent muscles, displayed artfully atop a pile of ice at the fish market. We sometimes pay a few extra bucks per pound to take them home like this: trimmed, cleaned, and ready, with little thought about from whence they came. 

Few of us have gotten to know the whole scallop -- the scallop with the hard exterior and little boot, the scallop that needs just a bit of cajoling to come out of its large, fortified shell. It's easier (and more rewarding) than you think. So, go ahead -- watch, learn, and get shucking.

Got anything you want to learn from the Batali chefs? Let us know in the comments!

This video was made in collaboration with Mario Batali.

This article originally appeared on How to Shuck Scallops

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