LiveSeaScallops from #Quebec- how to Shuck'em 1) pry and hold open with fingers while scraping the button only from the top shell
2) Separate the shells
3) Cut the digestive sack off (no worries, it's just algae)
4) Scrape the button only off of the bottom - keep the roe attached (roe can be beige to coral in colour)
Present with mantle - gills&frills - all is edible.
Button = sweet butter scallop
Roe = fresh caviar no salt
Mantle = Crisp,crunch & Salt.
Keep mantle for stock, save shells for service.
Fully sustainable - Aquaculture - lantern suspension pens. #ExploreTheOcean#RawBar#iShuckThereforeIam@seacoreseafood is how you get them to your door
In honour of #PadiWomensDiveDay 💦
When you are under the ocean, you become a part of the eco-system, observing the incredible life that exists around you, and feeling a sense of freedom and passion that is hard to compare to anything else.
Diving, and free diving has given me some of the most incredible moments in my career and life to date, it is a vast, vibrant world of colour, life, that is teaming with energy. The ocean has inspired me the most throughout this journey, and is one of my biggest motivators to always charge on forward and chase that next moment, in this ever changing world which I will always do my best to conserve.
Im excited to be a part of an incredible movement of #WomenInDiving all over the world, to celebrate together representing our oceans, and their future, and being a voice for the life it hosts, that we enjoy so much.
Taken on @gopro