Posted by mike on December 09, 2001 at 12:24:50:
In Reply to: Rock Scallops posted by Darren on December 09, 2001 at 10:39:17:
i use a fillet knife to clean 'em in place. That way i don't have to lug around the extra weight and bulk of the shells. You might also stick a paint-stirrer in the mouth before you commence removing the medallion to keep them from clamping down on you. Others use a flat-tipped dive knife and just ram it in there to dislodge the meat. The tricky part is that some of those scallops have weird shapes to their shells and that makes 'em almost impossible to clean in place without a little bit of waste (some of the adductor muscle left on the inside of the shell).