Canned Scallop Meat
Placopecten magellanicusClinical Encyclopedia
Canned scallop meat is a convenient seafood option that retains the delicate flavor and nutritional benefits of fresh scallops. Rich in protein and low in fat, it is an excellent source of essential nutrients.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed heated in dishes or salads; can be added to pasta or rice for a quick meal.
Smart Selection & Storage
Choose cans that are free from dents or rust, and check the expiration date for freshness.
Store unopened cans in a cool, dry place. After opening, refrigerate and consume within a few days.
Myths vs Realities
Healthy Recipes
Canned Scallop and Quinoa Salad
A refreshing salad combining protein-packed quinoa and tender canned scallop meat, perfect for a light lunch or dinner.
- 1 cup cooked quinoa
- 1 can (6 oz) canned scallop meat, drained
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. In a large bowl, combine cooked quinoa, canned scallops, cherry tomatoes, cucumber, and red onion.
- 2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3. Drizzle the dressing over the salad and toss gently to combine. Serve chilled.
Scallop-Stuffed Bell Peppers
Colorful bell peppers filled with a savory mixture of canned scallops, brown rice, and spices, baked to perfection.
- 4 bell peppers (any color)
- 1 can (6 oz) canned scallop meat, drained
- 1 cup cooked brown rice
- 1/2 cup black beans, rinsed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 cup shredded cheese (optional)
- 1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
- 2. In a bowl, mix canned scallops, brown rice, black beans, cumin, and paprika.
- 3. Stuff each bell pepper with the scallop mixture, top with cheese if desired, and bake for 25-30 minutes until the peppers are tender.
Creamy Scallop and Spinach Pasta
A light yet creamy pasta dish featuring canned scallops and fresh spinach, perfect for a quick weeknight meal.
- 8 oz whole wheat pasta
- 1 can (6 oz) canned scallop meat, drained
- 2 cups fresh spinach
- 1/2 cup Greek yogurt
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1. Cook the whole wheat pasta according to package instructions; drain and set aside.
- 2. In a large skillet, sauté garlic in a little olive oil until fragrant, then add spinach and cook until wilted.
- 3. Stir in the canned scallops, Greek yogurt, and Parmesan cheese. Mix well and combine with the pasta. Season with salt and pepper before serving.
Scallop and Avocado Toast
A nutritious twist on classic avocado toast, topped with flavorful canned scallops for an extra protein boost.
- 2 slices whole grain bread
- 1 can (6 oz) canned scallop meat, drained
- 1 ripe avocado
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
- 1. Toast the whole grain bread until golden brown.
- 2. In a bowl, mash the avocado with lime juice, salt, and pepper.
- 3. Spread the avocado mixture on the toast, top with canned scallops, and garnish with fresh cilantro.
Scallop and Vegetable Stir-Fry
A quick and healthy stir-fry featuring canned scallops and a colorful array of vegetables, served over brown rice.
- 1 can (6 oz) canned scallop meat, drained
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cups cooked brown rice
- 1 teaspoon ginger, grated
- 1. In a large skillet, heat sesame oil over medium heat, then add mixed vegetables and ginger. Stir-fry for 5-7 minutes until tender.
- 2. Add the canned scallops and soy sauce, cooking for an additional 2-3 minutes until heated through.
- 3. Serve the stir-fry over cooked brown rice.
Scallop and Sweet Potato Cakes
Delicious and healthy cakes made with canned scallops and mashed sweet potatoes, perfect as an appetizer or main dish.
- 1 can (6 oz) canned scallop meat, drained
- 1 cup mashed sweet potatoes
- 1/4 cup breadcrumbs
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for frying
- 1. In a bowl, combine canned scallops, mashed sweet potatoes, breadcrumbs, egg, garlic powder, salt, and pepper.
- 2. Form the mixture into small patties.
- 3. Heat olive oil in a skillet over medium heat and cook the patties for 3-4 minutes on each side until golden brown.
Scallop Tacos with Mango Salsa
Fresh and zesty tacos filled with canned scallops and a vibrant mango salsa, perfect for a healthy meal.
- 8 small corn tortillas
- 1 can (6 oz) canned scallop meat, drained
- 1 ripe mango, diced
- 1/2 red onion, diced
- 1 lime, juiced
- Cilantro for garnish
- Salt to taste
- 1. In a bowl, combine diced mango, red onion, lime juice, cilantro, and salt to make the salsa.
- 2. Warm the corn tortillas in a skillet, then fill each with canned scallops and top with mango salsa.
- 3. Serve immediately, garnished with additional cilantro.
Baked Scallop and Cauliflower Casserole
A comforting casserole featuring canned scallops and creamy cauliflower, baked until golden and delicious.
- 1 can (6 oz) canned scallop meat, drained
- 1 head cauliflower, steamed and mashed
- 1/2 cup Greek yogurt
- 1/2 cup shredded cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1. Preheat the oven to 350°F (175°C).
- 2. In a bowl, mix mashed cauliflower, Greek yogurt, garlic powder, salt, and pepper. Fold in the canned scallops.
- 3. Transfer the mixture to a baking dish, top with shredded cheese, and bake for 25 minutes until bubbly and golden.
Scallop and Zucchini Noodles
A low-carb dish featuring spiralized zucchini noodles topped with canned scallops and a light garlic sauce.
- 2 medium zucchinis, spiralized
- 1 can (6 oz) canned scallop meat, drained
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for garnish
- 1. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- 2. Add spiralized zucchini and cook for 2-3 minutes until slightly softened, then add canned scallops and cook until heated through.
- 3. Season with salt and pepper, serve topped with Parmesan cheese.
Scallop and Chickpea Salad
A protein-rich salad combining canned scallops and chickpeas, tossed with a zesty lemon dressing.
- 1 can (6 oz) canned scallop meat, drained
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 red onion, diced
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. In a large bowl, combine canned scallops, chickpeas, red onion, and parsley.
- 2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3. Drizzle the dressing over the salad and toss to combine. Serve chilled.
Frequently Asked Questions (FAQ)
How should I store canned scallop meat?
Store unopened cans in a cool, dry place. Once opened, refrigerate and consume within 2-3 days.
Is canned scallop meat healthy?
Yes, it is high in protein and low in fat, making it a healthy seafood option.
Can I eat canned scallop meat straight from the can?
Yes, it is pre-cooked and can be eaten directly, but heating enhances flavor.
How long does canned scallop meat last?
Unopened canned scallops can last for several years; check the expiration date for safety.
What dishes can I make with canned scallop meat?
You can add it to pasta, salads, soups, or use it in seafood casseroles.
Is there a difference between canned and fresh scallops?
Canned scallops are cooked and preserved, while fresh scallops have a more delicate texture and flavor.
Are canned scallops sustainable?
Sustainability depends on sourcing; look for brands that follow responsible fishing practices.
Can I freeze canned scallop meat?
It is not recommended to freeze canned scallops; they are best consumed fresh after opening.