Grilled Scallop Collar
Pecten maximusClinical Encyclopedia
The grilled scallop collar is a delicacy known for its tender texture and rich flavor, often enjoyed in various culinary traditions. It is a nutritious seafood option, high in protein and low in fat.
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 grilled to enhance its natural flavors; marinate briefly before grilling for added taste.
Smart Selection & Storage
Choose scallops that are firm and have a fresh, ocean-like smell. Avoid any that are discolored or have a strong fishy odor.
Keep scallops refrigerated at 32°F (0°C) and consume within 1-2 days. For longer storage, freeze them in an airtight container.
Myths vs Realities
Healthy Recipes
Lemon Herb Grilled Scallop Collar
This refreshing dish features grilled scallop collars marinated in a zesty lemon herb mix, perfect for a light summer meal.
- 1 lb scallop collars
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp garlic powder
- 1 tsp fresh parsley, chopped
- Salt and pepper to taste
- 1. In a bowl, mix olive oil, lemon juice, garlic powder, parsley, salt, and pepper.
- 2. Marinate the scallop collars in the mixture for at least 30 minutes.
- 3. Preheat the grill to medium-high heat and grill the scallop collars for 3-4 minutes on each side until cooked through.
Spicy Mango Salsa with Grilled Scallop Collar
A vibrant dish combining grilled scallop collars with a spicy mango salsa, offering a delightful balance of flavors.
- 1 lb scallop collars
- 1 ripe mango, diced
- 1 jalapeño, finely chopped
- 1/4 cup red onion, diced
- Juice of 1 lime
- Salt to taste
- 1. Grill the scallop collars on medium heat for 3-4 minutes on each side until golden.
- 2. In a bowl, combine mango, jalapeño, red onion, lime juice, and salt to create the salsa.
- 3. Serve the grilled scallop collars topped with the spicy mango salsa.
Garlic Butter Grilled Scallop Collar
Indulge in the rich flavors of garlic butter paired with perfectly grilled scallop collars for a gourmet experience.
- 1 lb scallop collars
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
- 1. Melt butter in a pan and sauté garlic until fragrant, then add thyme, salt, and pepper.
- 2. Brush the garlic butter mixture over the scallop collars and let marinate for 20 minutes.
- 3. Grill the scallop collars for 3-4 minutes on each side, basting with more garlic butter as needed.
Mediterranean Quinoa Bowl with Grilled Scallop Collar
A nutritious quinoa bowl topped with grilled scallop collars and Mediterranean flavors, perfect for a wholesome meal.
- 1 lb scallop collars
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- 1. Grill the scallop collars for 3-4 minutes on each side until cooked.
- 2. In a bowl, combine cooked quinoa, cherry tomatoes, cucumber, olive oil, balsamic vinegar, salt, and pepper.
- 3. Top the quinoa mixture with the grilled scallop collars and serve.
Asian-Inspired Grilled Scallop Collar Lettuce Wraps
These fresh lettuce wraps are filled with grilled scallop collars and a tangy Asian-inspired sauce, making for a healthy appetizer.
- 1 lb scallop collars
- 1 head of butter lettuce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp ginger, grated
- 1 carrot, julienned
- Sesame seeds for garnish
- 1. Marinate scallop collars in soy sauce, sesame oil, and ginger for 30 minutes.
- 2. Grill the scallop collars for 3-4 minutes on each side until cooked.
- 3. Serve the grilled scallop collars in lettuce leaves topped with julienned carrots and sesame seeds.
Citrus Avocado Salad with Grilled Scallop Collar
A refreshing salad featuring grilled scallop collars, creamy avocado, and a citrus dressing for a delightful summer dish.
- 1 lb scallop collars
- 1 avocado, diced
- 1 orange, segmented
- 2 cups mixed greens
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1. Grill the scallop collars for 3-4 minutes on each side until cooked.
- 2. In a bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3. Toss mixed greens, avocado, and orange segments with the dressing and top with grilled scallop collars.
Herbed Couscous with Grilled Scallop Collar
This light and fluffy herbed couscous is paired with grilled scallop collars for a satisfying and nutritious meal.
- 1 lb scallop collars
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1/4 cup parsley, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
- 1. Prepare couscous by boiling vegetable broth, then adding couscous and letting it sit covered for 5 minutes.
- 2. Fluff couscous with a fork and mix in parsley, olive oil, salt, and pepper.
- 3. Grill the scallop collars for 3-4 minutes on each side and serve over the herbed couscous.
Chili Lime Grilled Scallop Collar Tacos
These flavorful tacos feature grilled scallop collars with a spicy chili lime seasoning, served in soft corn tortillas.
- 1 lb scallop collars
- 2 tbsp chili powder
- Juice of 2 limes
- 8 corn tortillas
- 1/2 cup cabbage, shredded
- Fresh cilantro for garnish
- 1. Mix chili powder and lime juice to create a marinade, then coat the scallop collars and let sit for 20 minutes.
- 2. Grill the scallop collars for 3-4 minutes on each side until cooked.
- 3. Serve in corn tortillas topped with shredded cabbage and fresh cilantro.
Grilled Scallop Collar with Tomato Basil Relish
This dish features grilled scallop collars topped with a fresh tomato basil relish, offering a burst of flavor in every bite.
- 1 lb scallop collars
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- 1. Grill the scallop collars for 3-4 minutes on each side until cooked.
- 2. In a bowl, combine cherry tomatoes, basil, balsamic vinegar, salt, and pepper to create the relish.
- 3. Top the grilled scallop collars with the tomato basil relish before serving.
Grilled Scallop Collar and Zucchini Skewers
These colorful skewers combine grilled scallop collars and zucchini for a healthy and visually appealing dish.
- 1 lb scallop collars
- 2 medium zucchinis, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 1. Preheat the grill and soak skewers in water for 30 minutes.
- 2. Thread scallop collars and zucchini slices onto skewers, brushing with olive oil, garlic powder, salt, and pepper.
- 3. Grill skewers for 4-5 minutes on each side until scallops are cooked and zucchini is tender.
Frequently Asked Questions (FAQ)
What is the nutritional value of grilled scallop collar?
Grilled scallop collar is high in protein, low in fat, and contains essential vitamins and minerals, including Vitamin B12 and selenium.
How should I cook scallop collar?
Scallop collar is best grilled or seared to retain its moisture and flavor. Avoid overcooking to prevent toughness.
Can I eat scallop collar if I have a shellfish allergy?
No, individuals with shellfish allergies should avoid scallops and any related products.
What are the health benefits of eating scallops?
Scallops are a great source of lean protein, omega-3 fatty acids, and important vitamins and minerals that support overall health.
How do I select fresh scallop collar?
Look for scallops that are firm, moist, and have a sweet, briny smell. Avoid any that appear dry or have an off odor.
How should I store scallop collar?
Store fresh scallop collar in the coldest part of your refrigerator and consume within 1-2 days for optimal freshness.
What is the best way to season scallop collar?
Simple seasonings like salt, pepper, and a squeeze of lemon enhance the natural flavor without overpowering it.
Are there any risks associated with eating scallops?
Yes, undercooked scallops can harbor bacteria and parasites, so ensure they are cooked to an internal temperature of 145°F (63°C).