Raw Scallop Tail
Pecten maximusClinical Encyclopedia
Raw Scallop Tail provides 92 kcal, 20g of protein, 1g of carbohydrates, and 0g of fiber per 100g. With a Nutri-Score grade 'A', it is a highly recommended option for nutrient density.
Raw scallop tails are a delicacy known for their sweet, delicate flavor and tender texture. They are rich in protein and low in fat, making them a nutritious seafood choice.
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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 sushi or sashimi, or lightly seared to maintain tenderness. Ensure they are fresh and properly handled.
Smart Selection & Storage
Choose scallops that are firm, moist, and have a mild ocean scent. Avoid those that smell overly fishy or have a dry appearance.
Store scallops in the coldest part of the refrigerator and consume within 1-2 days. If freezing, wrap them tightly to prevent freezer burn.
Myths vs Realities
Healthy Recipes
Citrus Ceviche with Raw Scallop Tail
A refreshing and zesty ceviche featuring raw scallop tails marinated in citrus juices and complemented by fresh herbs.
- 200g raw scallop tail, thinly sliced
- Juice of 2 limes
- Juice of 1 orange
- 1 small red onion, finely diced
- 1 jalapeño, finely chopped
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 1. In a bowl, combine the lime and orange juices, then add the scallop slices and marinate for 15 minutes.
- 2. Add the red onion, jalapeño, and cilantro to the scallops, mixing gently.
- 3. Season with salt and pepper, serve chilled with tortilla chips or on lettuce leaves.
Scallop Tail and Avocado Tartare
A sophisticated tartare made with raw scallop tails and creamy avocado, perfect as an appetizer or light meal.
- 150g raw scallop tail, diced
- 1 ripe avocado, diced
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- Salt and pepper to taste
- Microgreens for garnish
- 1. In a bowl, mix the diced scallop tails, avocado, lime juice, sesame oil, and soy sauce.
- 2. Season with salt and pepper, adjusting to taste.
- 3. Serve in a ring mold, garnished with microgreens.
Scallop Tail Salad with Mango and Mint
A vibrant salad combining raw scallop tails with sweet mango and refreshing mint, drizzled with a light vinaigrette.
- 200g raw scallop tail, thinly sliced
- 1 ripe mango, diced
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1. In a large bowl, combine the scallop slices, mango, and mint.
- 2. In a separate bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
- 3. Drizzle the vinaigrette over the salad and toss gently before serving.
Scallop Tail and Zucchini Noodle Bowl
A healthy bowl featuring raw scallop tails served over spiralized zucchini noodles with a light sesame dressing.
- 150g raw scallop tail, thinly sliced
- 2 medium zucchinis, spiralized
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 tablespoon sesame seeds
- Salt to taste
- 1. In a bowl, whisk together sesame oil, rice vinegar, honey, and salt.
- 2. Toss the spiralized zucchini noodles with the dressing until well coated.
- 3. Top with raw scallop slices and sprinkle with sesame seeds before serving.
Raw Scallop Tail Sushi Rolls
Delicate sushi rolls filled with raw scallop tails, cucumber, and avocado, wrapped in nori for a fresh and healthy meal.
- 150g raw scallop tail, sliced
- 1/2 cucumber, julienned
- 1 ripe avocado, sliced
- 4 sheets of nori
- 2 cups sushi rice, cooked and seasoned
- Soy sauce for dipping
- 1. Lay a sheet of nori on a bamboo sushi mat, spread a thin layer of sushi rice over it.
- 2. Arrange scallop slices, cucumber, and avocado in the center of the rice.
- 3. Roll tightly and slice into pieces, serving with soy sauce.
Spicy Scallop Tail Tacos
Flavorful tacos filled with raw scallop tails, topped with a spicy slaw and fresh lime for a healthy twist on a classic dish.
- 200g raw scallop tail, sliced
- 4 small corn tortillas
- 1 cup cabbage, shredded
- 1 carrot, grated
- 1 tablespoon sriracha
- Juice of 1 lime
- Salt to taste
- 1. In a bowl, mix the cabbage, carrot, sriracha, lime juice, and salt to create the slaw.
- 2. Warm the corn tortillas in a skillet.
- 3. Assemble the tacos by placing scallop slices and slaw in each tortilla, serving immediately.
Herbed Scallop Tail Carpaccio
A light and elegant carpaccio of raw scallop tails drizzled with herb-infused olive oil and lemon.
- 200g raw scallop tail, thinly sliced
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
- 1. Arrange the scallop slices on a plate in a single layer.
- 2. In a small bowl, mix olive oil, lemon juice, parsley, chives, salt, and pepper.
- 3. Drizzle the herb oil over the scallops and serve immediately.
Scallop Tail and Quinoa Salad
A nutritious salad combining raw scallop tails with protein-rich quinoa, vegetables, and a citrus dressing.
- 150g raw scallop tail, diced
- 1 cup cooked quinoa
- 1/2 bell pepper, diced
- 1/4 cup green onions, sliced
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. In a large bowl, combine cooked quinoa, scallop tails, bell pepper, and green onions.
- 2. In a separate bowl, whisk together lime juice, olive oil, salt, and pepper.
- 3. Pour the dressing over the salad, toss gently, and serve chilled.
Scallop Tail and Beetroot Salad
A colorful salad featuring raw scallop tails paired with roasted beetroot and a tangy vinaigrette.
- 200g raw scallop tail, thinly sliced
- 2 medium beetroots, roasted and diced
- 1/4 cup goat cheese, crumbled
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. In a bowl, combine the roasted beetroot and scallop slices.
- 2. In a separate bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- 3. Drizzle the vinaigrette over the salad, top with goat cheese, and serve immediately.
Frequently Asked Questions (FAQ)
Are raw scallop tails safe to eat?
Yes, as long as they are sourced from reputable suppliers and handled properly to prevent contamination.
How should I store raw scallop tails?
Keep them in the coldest part of your refrigerator and consume them within 1-2 days for optimal freshness.
What is the best way to prepare raw scallop tails?
They are best enjoyed raw in sushi or sashimi, or can be lightly seared to enhance their flavor.
Can I freeze raw scallop tails?
Yes, but it's best to freeze them as soon as possible after purchase to maintain quality.
What nutrients are found in raw scallop tails?
They are high in protein, low in fat, and contain essential vitamins and minerals such as Vitamin B12 and selenium.
How do I know if scallops are fresh?
Fresh scallops should have a mild ocean scent, firm texture, and a slightly translucent appearance.
What are the health benefits of eating scallops?
They are rich in protein, omega-3 fatty acids, and essential vitamins and minerals, contributing to heart health and muscle maintenance.
Are there any dietary restrictions for scallops?
Individuals with shellfish allergies should avoid scallops, and those on low-sodium diets should consume them in moderation.