Raw Scallop Cheek
Pecten maximusClinical Encyclopedia
Raw scallop cheeks are the tender, flavorful muscle of the scallop, prized for their delicate texture and sweet taste. They are low in calories and high in protein, making them a nutritious seafood choice.
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 raw in dishes like ceviche or sashimi, or lightly seared to preserve their delicate flavor and texture.
Smart Selection & Storage
Choose scallop cheeks that are firm, translucent, and have a fresh ocean scent. Avoid any that appear dull or have a strong fishy odor.
Keep scallop cheeks refrigerated at 32°F (0°C) and consume within 1-2 days. If freezing, wrap them tightly to prevent freezer burn.
Myths vs Realities
Healthy Recipes
Citrus-Infused Raw Scallop Cheek Ceviche
A refreshing ceviche featuring raw scallop cheeks marinated in zesty citrus juices, perfect for a light appetizer.
- 200g raw scallop cheeks
- 100ml fresh lime juice
- 50ml fresh orange juice
- 1 small red onion, finely diced
- 1 jalapeño, finely chopped
- 1 handful fresh cilantro, chopped
- Salt to taste
- 1. In a bowl, combine the lime juice and orange juice, then add the diced red onion and jalapeño.
- 2. Gently fold in the raw scallop cheeks and let marinate for 15 minutes until they turn opaque.
- 3. Stir in the chopped cilantro, season with salt, and serve chilled.
Scallop Cheek and Avocado Tartare
A sophisticated tartare combining raw scallop cheeks and creamy avocado, drizzled with a tangy sesame dressing.
- 150g raw scallop cheeks, diced
- 1 ripe avocado, diced
- 1 tbsp sesame oil
- 1 tsp soy sauce
- 1 tsp lime juice
- 1 tsp sesame seeds
- Microgreens for garnish
- 1. In a bowl, mix the diced scallop cheeks with avocado, sesame oil, soy sauce, and lime juice.
- 2. Carefully layer the mixture in a ring mold on a plate.
- 3. Sprinkle with sesame seeds and top with microgreens before serving.
Scallop Cheek and Mango Salad
A vibrant salad featuring raw scallop cheeks and sweet mango, tossed in a light lime vinaigrette.
- 200g raw scallop cheeks
- 1 ripe mango, diced
- 2 cups mixed greens
- 1/4 cup red bell pepper, diced
- 2 tbsp olive oil
- 1 tbsp lime juice
- Salt and pepper to taste
- 1. In a large bowl, combine mixed greens, diced mango, and red bell pepper.
- 2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
- 3. Gently toss the salad with the dressing and top with raw scallop cheeks before serving.
Scallop Cheek Sushi Rolls
Delicate sushi rolls filled with raw scallop cheeks, avocado, and cucumber, perfect for a healthy sushi night.
- 100g raw scallop cheeks
- 1 cup sushi rice
- 4 sheets nori
- 1 avocado, sliced
- 1/2 cucumber, julienned
- Soy sauce for dipping
- 1. Prepare sushi rice according to package instructions and let cool.
- 2. Lay a sheet of nori on a bamboo mat, spread a thin layer of rice, and place scallop cheeks, avocado, and cucumber in the center.
- 3. Roll tightly, slice into pieces, and serve with soy sauce.
Scallop Cheek and Quinoa Bowl
A nutritious bowl featuring raw scallop cheeks served over a bed of quinoa and topped with fresh vegetables.
- 150g raw scallop cheeks
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup feta cheese, crumbled
- 1 tbsp olive oil
- Salt and pepper to taste
- 1. In a bowl, layer cooked quinoa, cherry tomatoes, cucumber, and feta cheese.
- 2. Top with raw scallop cheeks and drizzle with olive oil, seasoning with salt and pepper.
- 3. Serve immediately for a nutritious meal.
Scallop Cheek Tacos with Mango Salsa
Light and flavorful tacos filled with raw scallop cheeks and topped with a fresh mango salsa.
- 200g raw scallop cheeks
- 4 small corn tortillas
- 1 ripe mango, diced
- 1/4 red onion, diced
- 1 jalapeño, minced
- Juice of 1 lime
- Cilantro for garnish
- 1. In a bowl, combine mango, red onion, jalapeño, and lime juice to make the salsa.
- 2. Warm the corn tortillas in a skillet and fill each with raw scallop cheeks.
- 3. Top with mango salsa and garnish with cilantro before serving.
Scallop Cheek Carpaccio with Arugula
A delicate carpaccio of raw scallop cheeks served with peppery arugula and a drizzle of olive oil.
- 200g raw scallop cheeks
- 2 cups arugula
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Parmesan shavings for garnish
- 1. Thinly slice the raw scallop cheeks and arrange them on a plate.
- 2. Top with arugula, drizzle with olive oil and lemon juice, and season with salt and pepper.
- 3. Garnish with Parmesan shavings before serving.
Scallop Cheek Poke Bowl
A healthy poke bowl featuring raw scallop cheeks, brown rice, and a variety of fresh toppings.
- 150g raw scallop cheeks
- 1 cup cooked brown rice
- 1/2 avocado, sliced
- 1/4 cup edamame
- 1/4 cup shredded carrots
- Soy sauce for drizzling
- 1. In a bowl, layer cooked brown rice, avocado, edamame, and shredded carrots.
- 2. Top with raw scallop cheeks and drizzle with soy sauce.
- 3. Serve immediately for a fresh and nutritious meal.
Scallop Cheek and Asparagus Salad
A light salad featuring raw scallop cheeks paired with tender asparagus and a lemon vinaigrette.
- 200g raw scallop cheeks
- 1 bunch asparagus, blanched
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Toasted almonds for garnish
- 1. In a bowl, combine blanched asparagus and raw scallop cheeks.
- 2. Whisk together olive oil, lemon juice, salt, and pepper, then drizzle over the salad.
- 3. Garnish with toasted almonds before serving.
Scallop Cheek and Beetroot Carpaccio
A visually stunning dish featuring thinly sliced raw scallop cheeks and roasted beetroot, drizzled with a balsamic reduction.
- 200g raw scallop cheeks
- 1 medium beetroot, roasted and sliced
- 2 tbsp balsamic reduction
- 1 tbsp olive oil
- Salt and pepper to taste
- Microgreens for garnish
- 1. Arrange the sliced beetroot and raw scallop cheeks on a plate in an alternating pattern.
- 2. Drizzle with balsamic reduction and olive oil, then season with salt and pepper.
- 3. Garnish with microgreens before serving.
Frequently Asked Questions (FAQ)
What are scallop cheeks?
Scallop cheeks are the tender muscle of the scallop, located near the shell, known for their sweet flavor and delicate texture.
How should scallop cheeks be cooked?
Scallop cheeks can be enjoyed raw or lightly cooked; avoid overcooking to maintain their tenderness.
Are scallop cheeks healthy?
Yes, they are low in calories, high in protein, and provide essential nutrients like Vitamin B12 and selenium.
Where can I buy fresh scallop cheeks?
Fresh scallop cheeks can be found at seafood markets or specialty grocery stores that offer fresh seafood.
How do I store scallop cheeks?
Store scallop cheeks in the coldest part of the refrigerator and consume them within 1-2 days for optimal freshness.
Can I freeze scallop cheeks?
Yes, scallop cheeks can be frozen, but it's best to consume them fresh for the best flavor and texture.
What dishes can I make with scallop cheeks?
Scallop cheeks can be used in ceviche, salads, or served as a main dish with light sauces.
Are there any health risks associated with eating raw scallops?
Yes, consuming raw scallops carries a risk of foodborne illness; ensure they are sourced from reputable suppliers.