Grilled scallops with lemon on black background.
Here's How You Should Always Prep Scallops For The Best Results
Most fresh scallops are sold pre-shucked, but if yours aren't, removing the shell is similar to shucking an oyster. Once that's done, it's time to remove the abductor muscle.
The abductor muscle is the tough, crescent-shaped piece of tissue that hangs off the side of the part of the scallop we eat like a clothing tag. Simply pinch it and pull it off.
Finally, dry your scallops so they achieve a golden brown coating. For dry scallops, simply pat the water off, and for wet scallops, brine them in salt water for 10 minutes.