Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
there was the time I was tasked with shucking 20 dozen day-boat scallops from Maine, for an event. While easy to shuck, I thought If I ever see another scallop in its shell, I'll scream! (HEARD )== I cleaned just twenty today and I will never do that again.
Note in the lower left assorted tiny fish, crabs, etc. These are all part of the scallop diet, at least from where this batch came.
there was the time I was tasked with shucking 20 dozen day-boat scallops from Maine, for an event. While easy to shuck, I thought If I ever see another scallop in its shell, I'll scream! (HEARD )== I cleaned twenty and I will never do that again.
Note in the lower left assorted tiny fish, crabs, etc. These are all part of the scallop diet, at least from where this batch came.
