There are three common varieties of scallops we have here: pecten shells, harbor shells, and summer mussels. These three kinds of scallops in the harbor shellfish production is the largest, the price is also cheap, but this kind of scallops I never found a yellow. Ctenophores and summer mussels have yellow color, especially the big summer mussels, which have nice yellow color. And there are two shades of red and white at the end of the year. Bright red summer mussel female, creamy white male, this eating is particularly tender and delicious.

How to deal with scallops neat, yellowish can eat? Scallops today are mostly raised, the inside of the inevitable with fine sand, so the scallops to solve the neat, is the scallops delicious and tasty important. I generally remove scallops have two methods: cooked wash method: buy back scallops into the cold water immersion wash neat, preferably with salt water soak after cleaning. In the middle of more than a few water changes, until the soaking clean scallops of water more and more bright, and the basin and no deposits of fine sand for good. Put the cleaned scallops into the pot immediately and cook without adding water until the scallops open their mouths. After removing the scallops, remove the gray and black internal organs, and then clean the scallop meat with the broth from the scallop cooking. That way, the scallop meat can be mixed or boiled in soup or roasted vegetables.

Smash a large scallop with a knife and cut off the scallop meat along the pearl oyster muscle. Remove the gray and black internal organs from the scallop meat, there is a gray and black line of sand next to the yellow of the scallop, this should also be eliminated. Wash the scallop meat with white rice vinegar or salt water to remove the slime. If you need to apply the scallop shells, you can scrub the shells with a small brush. Then, put the scallop meat back into the scallop shells and add minced garlic and user to make a gourmet garlic vermicelli scallop.

These solutions are intended for very large scallops, such as summer mussels and ctenophores. There is also that a lot of people choose to remove the scallop dices, the remaining skirt and organs are not in the taking. This is usually the case with small scallops, which can be stored for a long time by freezing them in their blood. Scallops are best to pick fresh to take, live scallops with a hand gently pat the shell will quickly turn off, with a finger into the open mouth of the scallop, it has a retractable pinch feeling. Fresh scallop meat should be meat tender white, firm, take the hand to touch with elasticity and some staining, smell no odor. Scallops are eaten in many ways, can be eaten raw and cooked dishes. Whether simmering soup, kebabs, mixed coleslaw, roasted vegetables are very delicious. Scallops in the shell muscle boiled and dried, is the precious sea treasures - scallop.