Cleaning Bay Scallops

Every chef worth his/her salt knows that when it comes to ingredients, fresh is best. Knowing how to clean and prepare fish and seafood is an old-world, classic skill that many home chefs can find a little daunting.

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So let’s start small then. Smaller-sized bay scallops are commonly enjoyed all across the United States and are as easy to clean as they are to cook. Buy your bay scallops in the shell and follow these four easy steps from Aliza Green (The Fishmonger’s Apprentice) to clean and prepare this delicious ingredient.

Learn how to be a fishmonger with help from the best. Pick up your copy of The Fishmonger’s Apprentice today.

Aliza Green, author, journalist, and influential chef, has been a fish lover her whole life. Green won the coveted James Beard award for co-authoring Ceviche: Seefood, Salads, and Cocktails with a Latino Twist (Running Press, 2001) with chef Guillermo Pernot. Her Field Guide to Seafood (Quirk Books, 2007) is a compact encyclopedia of fish written from the cook’s point of view that is a must at top restaurants and seafood markets. Visit her website at http://www.alizagreen.com.

Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly and Main Line Today. He currently resides just outside of Philadelphia, PA. Visit his website at http://www.stevelegato.com.