Posted by tleemay on August 28, 2001 at 13:59:46:
In Reply to: Careful with taking (filetting?) of Scallops... posted by Jason 22 on August 27, 2001 at 14:13:55:
Sliding the knife along one side of the shell,
as close as possible to the shell itself, is the
key. Usually scallops have one side of the shell
deeper than the other. The one less deep I refer
to as the flat (essentially flatter than the other) side. It's this side of the scallop you
want to slice against to ensure getting the
biggest button possible.
Of course it doesn't hurt to have a REALLY BIG
knife or ab iron and sturdy mahogany railing,
right Captain Tim? ;-).
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