This morning I was watching Martha Stewart and learned how to shuck a scallop. Many of us have seen the grocery version, but not too many have a chance to shuck one straight from the ocean. Scallops are actually bivalve mollusks, and a very popular type of shellfish used in cooking. The ones we see in the grocery are actually just the adductor muscle of the shellfish, which is white and meaty.
A very simple way to prepare scallops is just to season it with salt and pepper right before pan frying it in a little oil. Or you may grill them. Others make it as a ceviche, especially if you have them fresh and not frozen, or as a quiche. You can also add scallops to sauteed garlic, tomato concasse, and fresh basil, and topped it to your favorite pasta.
And if you're a wine lover like me, go ahead and pair your scallop dish with a Chardonnay or Sauvignon Blanc. Bon appetit!
