Process for shucking and eviscerating scallops

Abstract From the Canadian patent

In the shucking and eviscerating of scallops the, yield is increased by treating the scallops prior to the heat treatment, with a sodium or potassium hydroxide solution, as this results in a more effective loosening of the contents of the scallops from their shells and a complete separation of the valves by the subsequent heat treatment and, furthermore in a, change in the character of the viscera so that these, can more easily be removed from the edible portion without substantial waste of the latter.