August 11, 2014 — Learn from a Q&A on cooking tips for the extra chewy part of some scallops.
Q: We eat a lot of shellfish and I was wondering what that extra piece of meat is on a scallop? It is smaller than the round part, and when I cook it (usually we grill ours), it’s a bit chewy. Is this not really edible?
A: Today’s scallops, even the great ones coming out of Barnegat Bay, come pre-shucked. Other countries sell scallops on the half-shell or entirely in the shell, which means a bonus of roe. Alas, that’s not the case with Jersey seafood. What we get is that little rubbery nub, which is an abductor muscle that’s attached to the main part of the scallop. This is what holds the little guy in his shell. It’s super chewy, and even though it won’t hurt you, it’s not pleasant. I would recommend removing it simply by pinching it off.
Read the full answer at NJ.com