Techniques » How to Clean Whole Scallops
One of the ocean's greatest gifts is the whole sea scallop. Did you know that when you purchase scallops at the grocery store, you are only enjoying the sweet, white adductor muscle? The name "scallop" is derived from the French word escalope, which means, "shell." In other words, we should be enjoying scallops as nature intended — on the shell! If you've never feasted on whole sea scallops, you have missed out on their delicious, edible "mantle" and "roe." Charles Draghi of Erbaluce will teach you how to open the shell, clean the belly and gills, and enjoy it in its most natural form.
Charles Draghi, chef/owner of Erbaluce restaurant in Boston, creates dishes influenced by his Italian-French culinary background and classical training. Inspired by local produce from farmers' markets and his own herb garden, he treats presentation as a collaborative art form, from the food to the wine lists and even his own plays that are read in the restaurant. Erbaluce is located on the edge of the Theatre District, so it's only fitting that Charles is also an accomplished playwright.