If you’ve only ever bought scallops already shucked, opening a whole scallop can look a little intimidating. Inside the beautiful fan-shaped shell, there’s much more than the familiar round white scallop you see at the seafood counter — and not all of it is meant to end up on your plate.
The good news is that cleaning scallops is quite simple once you know which parts to remove and which to keep. The white adductor muscle is the main edible part, while the colorful roe, or coral, is also edible and can be kept if you enjoy its richer flavor.
Here’s how to open, clean, and prepare whole scallops so they’re ready for searing, baking, or cooking directly in their shells.
Parts of a Scallop: What to Keep and What to Remove
Once you open a whole scallop, you’ll see several different parts surrounding the large white muscle.
Keep the white adductor muscle. This is the thick, round portion commonly sold simply as “scallop.” It has the delicate, sweet flavor and tender texture scallops are known for.
The roe is optional — but edible. The orange or pale cream-colored section attached to the muscle is the scallop’s roe, also known as coral. You can leave it attached, remove it and cook it separately, or discard it according to your preference.
Remove the remaining internal organs and membrane. The darker and softer material surrounding the muscle and roe isn’t normally used in everyday cooking and should be carefully removed during cleaning.
If you’d like to use the coral rather than discard it, see our guide to Scallop Roe: What Is the Orange Part and Can You Eat It? for more ideas.
How to Clean Scallops Step by Step
If you buy whole scallops in their shells, clean them just before you’re ready to cook. Work carefully and keep the scallops cold while you prepare them.
1. Open the Scallop
Hold the scallop firmly with the flatter shell facing upward. Insert a scallop knife or a small sturdy knife between the two shells and carefully slide the blade along the inside of the top shell to cut through the muscle that holds it closed.
Once the muscle is released, lift away the top shell.
2. Remove the Unwanted Parts
You’ll now see the white adductor muscle surrounded by the scallop’s other internal parts. Carefully pull away the soft tissue surrounding the white muscle, taking care not to damage it.
3. Decide Whether to Keep the Roe
If the scallop has orange or pale-colored roe attached, you can leave it with the white muscle or carefully separate it.
Scallop roe is edible, so there’s no need to discard it unless you prefer to use only the white muscle. For more information, see our guide to scallop roe and coral.
4. Remove the Scallop from the Shell
Slide a small knife or spoon underneath the white muscle to release it from the bottom shell.
Depending on how you plan to cook the scallop, you can now remove it completely or return the cleaned scallop to its shell for baking.
5. Clean and Dry the Scallop
Remove any remaining membrane or debris from the scallop. If necessary, give it a very quick rinse under cold water, then pat it thoroughly dry with paper towels.
Don’t soak scallops in water. They absorb and retain moisture easily, which can interfere with browning during cooking.
What Is the Side Muscle on a Scallop?
If you’re using already-shucked scallops, you may notice a small, firmer strip of tissue attached to the side of the round white muscle. This is commonly called the side muscle.
It can be tougher than the rest of the scallop, so it’s usually removed before cooking. Simply pinch it between your fingers and gently pull it away. Not every prepared scallop will still have one attached, as it may already have been removed during processing.
Can You Cook Scallops in Their Shells?
Absolutely. Once cleaned, scallop shells make beautiful individual baking dishes and are particularly useful for recipes in which the scallops are served directly from the oven.
Scrub the empty shells thoroughly and make sure they’re completely clean before using them for cooking or serving.
For a classic Italian example, try our Scallops au Gratin, where the scallops are baked in their shells with butter, parsley, onion, and breadcrumbs until golden.
