Canned Scallop
Placopecten magellanicusClinical Encyclopedia
Canned scallops are a convenient seafood option, providing a rich source of protein and essential nutrients. They are typically low in calories and high in omega-3 fatty acids, making them a healthy addition to various dishes.
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
Canned scallops can be eaten straight from the can, added to salads, or used in pasta dishes. Rinse before use to reduce sodium content.
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 2 days.
Myths vs Realities
Healthy Recipes
Canned Scallop Quinoa Salad
A refreshing and protein-packed quinoa salad featuring canned scallops, fresh vegetables, and a zesty lemon dressing.
- 1 cup cooked quinoa
- 1 can of scallops, drained
- 1 cup cherry tomatoes, halved
- 1 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. Pour the dressing over the salad and toss gently to combine. Serve chilled.
Canned Scallop and Avocado Toast
A nutritious twist on classic avocado toast, topped with canned scallops and a sprinkle of chili flakes for a kick.
- 2 slices whole grain bread
- 1 ripe avocado
- 1 can of scallops, drained
- 1 teaspoon chili flakes
- Salt to taste
- Lemon wedges for serving
- 1. Toast the whole grain bread until golden brown.
- 2. In a bowl, mash the avocado and season with salt.
- 3. Spread the mashed avocado on the toast, top with canned scallops, and sprinkle with chili flakes. Serve with lemon wedges.
Canned Scallop Stir-Fry
A quick and healthy stir-fry featuring canned scallops, colorful vegetables, and a savory soy sauce glaze.
- 1 can of scallops, drained
- 2 cups mixed bell peppers, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1. Heat sesame oil in a large pan over medium heat. Add garlic and ginger, sautéing for 1 minute.
- 2. Add bell peppers and broccoli, cooking for 5-7 minutes until tender.
- 3. Stir in the canned scallops and soy sauce, cooking for an additional 2 minutes. Serve hot.
Canned Scallop Tacos with Mango Salsa
Delicious and healthy tacos filled with canned scallops and topped with a fresh mango salsa for a tropical flair.
- 1 can of scallops, drained
- 4 small corn tortillas
- 1 cup diced mango
- 1/2 red onion, diced
- 1 jalapeño, minced
- 1 tablespoon lime juice
- Cilantro for garnish
- 1. In a bowl, mix diced mango, red onion, jalapeño, and lime juice to create the salsa.
- 2. Warm the corn tortillas in a skillet over medium heat.
- 3. Fill each tortilla with canned scallops and top with mango salsa. Garnish with cilantro.
Canned Scallop and Spinach Frittata
A protein-rich frittata packed with canned scallops and fresh spinach, perfect for a healthy breakfast or brunch.
- 6 eggs
- 1 can of scallops, drained
- 2 cups fresh spinach
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1. Preheat the oven to 350°F (175°C).
- 2. In a skillet, heat olive oil and sauté spinach until wilted. Add canned scallops.
- 3. In a bowl, whisk eggs, salt, and pepper. Pour over the spinach and scallops, sprinkle feta on top, and bake for 20-25 minutes until set.
Canned Scallop and Zucchini Noodles
A low-carb dish featuring spiralized zucchini noodles tossed with canned scallops and a light garlic sauce.
- 2 medium zucchinis, spiralized
- 1 can of scallops, drained
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. In a skillet, heat olive oil and sauté garlic until fragrant.
- 2. Add spiralized zucchini and cook for 2-3 minutes until slightly softened.
- 3. Stir in canned scallops and lemon juice, cooking for another 2 minutes. Season with salt and pepper before serving.
Canned Scallop and Chickpea Salad
A hearty salad combining canned scallops and chickpeas with a tangy dressing, perfect for a filling lunch.
- 1 can of scallops, drained
- 1 can of chickpeas, rinsed and drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- 1. In a large bowl, combine canned scallops, chickpeas, cherry tomatoes, and parsley.
- 2. In a separate bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- 3. Pour the dressing over the salad and toss to combine. Serve immediately.
Canned Scallop and Cauliflower Rice Bowl
A nutritious bowl featuring cauliflower rice, canned scallops, and a variety of fresh vegetables, drizzled with a sesame dressing.
- 2 cups cauliflower rice
- 1 can of scallops, drained
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- Sesame seeds for garnish
- 1. In a skillet, heat sesame oil and sauté mixed vegetables until tender.
- 2. Add cauliflower rice and cook for 5 minutes, stirring frequently.
- 3. Stir in canned scallops and soy sauce, cooking for an additional 2 minutes. Serve garnished with sesame seeds.
Canned Scallop and Sweet Potato Cakes
Savory cakes made from mashed sweet potatoes and canned scallops, perfect as an appetizer or light meal.
- 1 large sweet potato, cooked and mashed
- 1 can of scallops, drained
- 1/4 cup breadcrumbs
- 1 egg
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for frying
- 1. In a bowl, combine mashed sweet potato, canned scallops, breadcrumbs, egg, paprika, salt, and pepper.
- 2. Form the mixture into small patties.
- 3. Heat olive oil in a skillet and fry the patties until golden brown on both sides. Serve warm.
Canned Scallop and Asparagus Risotto
A creamy and comforting risotto made with arborio rice, canned scallops, and fresh asparagus, perfect for a healthy dinner.
- 1 cup arborio rice
- 1 can of scallops, drained
- 1 cup asparagus, chopped
- 4 cups vegetable broth
- 1/2 cup onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. In a pot, heat olive oil and sauté onion until translucent.
- 2. Add arborio rice, stirring for 2 minutes. Gradually add vegetable broth, stirring continuously until absorbed.
- 3. Stir in asparagus and canned scallops, cooking until heated through. Season with salt and pepper before serving.
Frequently Asked Questions (FAQ)
Are canned scallops healthy?
Yes, canned scallops are low in calories and high in protein, making them a healthy seafood choice.
How should I store canned scallops?
Store unopened cans in a cool, dry place. Once opened, refrigerate and consume within 2 days.
Can I eat canned scallops straight from the can?
Yes, canned scallops are pre-cooked and can be eaten directly from the can.
What dishes can I make with canned scallops?
Canned scallops can be used in pasta, salads, soups, or as a topping for pizzas.
Do canned scallops have a long shelf life?
Yes, unopened canned scallops can last for several years if stored properly.
Are canned scallops sustainable?
Canned scallops can be a sustainable seafood choice, depending on the sourcing practices of the brand.
What is the difference between canned and fresh scallops?
Canned scallops are cooked and preserved, while fresh scallops are raw and have a different texture and flavor.
Can I freeze canned scallops?
It is not recommended to freeze canned scallops as the texture may change upon thawing.