Cleaning and care for real scallop shells

Discussion in 'Food & Cooking' started by rpooley, Aug 6, 2017.

  1. rpooley

    rpooley

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    I recently bought some scallop shells to use for small baked gratins, individual portions. However, I can't find much information on cleaning and care.

    Anyone have experience with using real shells and caring for them? Thanks.
     
  2. phatch

    phatch Moderator Staff Member

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    I don't have any specific info, just to say my mom had a set of them when we lived in New Jersey. They didn't make the move to Utah in 1970.
     
  3. french fries

    french fries

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    I've used them. Just clean and care as you would any other kind of dish, really.
     
  4. cheflayne

    cheflayne

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    Pretty much what french fries said. Good, now that i got that out of the way, I can move on to the wisenheimer suggestion that was behind the reason for my reply in the first place...use them and make scalloped potatoes :~) woot!
     
  5. rpooley

    rpooley

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    I realized after I posted my question was mostly about their porousness. I assume I can wash them with soap and water.

    I heard that madeleines may have originally been made in scallop shells?
     
  6. chefbuba

    chefbuba

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    Soap and water, just like any other dish.
     
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  7. jimyra

    jimyra

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    I run them through the dishwasher.
     
  8. rpooley

    rpooley

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    @jimyra Wow. Seems like the detergent would be harsh but I bow to your experience.
     
  9. cheflayne

    cheflayne

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    Scallop shells are found intact on the beach despite the presence harsh wave action and sand.
     
  10. cheflayne

    cheflayne

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  11. rpooley

    rpooley

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    I, personally, would rather be battered by wave and sand than Cascade (TM). :rolleyes:
     
  12. rpooley

    rpooley

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    I thought I would do a gratin first, then madeleines happened, so I hope the Baking and Pastry thread forgives me...

    IMG_3690.JPG IMG_3694.JPG
     
  13. brianshaw

    brianshaw

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    Very cool!
     
  14. chefross

    chefross

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    I know this is an old thread, but I'm surprised no one has experienced this.

    Wash the shells in soapy suds with a small amount of bleach added. Allow them to air dry. Place them on a sheet pan and allow them to bake in a 220 degree oven for an hour. Allow them to cool in the oven. Remove them to a large tin container with paper toweling in between the layers. Put in a cool place to store.
    This works well with most any shell. You will have to inspect the shells from time to time as they do get chipped, and porous, as was already mentioned.