Use a knife to cut through the muscle holding the top and bottom shells together. Open up and remove the upper shell.
Remove the coral and beard, the parts you won’t use, with your thumbs.
Rinse the shell under cold running water to remove any sand. Remove the scallop with a spoon, rinse it and dry it.
Seal the scallop in a vacuum bag with a dash of olive oil, salt and pepper and cook.