Scallops
Placopecten magellanicusClinical Encyclopedia
Scallops are a type of bivalve mollusk known for their sweet, delicate flavor and tender texture. They are rich in protein and low in fat, making them a popular choice for health-conscious consumers.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Scallops are best cooked quickly over high heat, such as searing or grilling, to maintain their tender texture. Avoid overcooking to prevent them from becoming rubbery.
Smart Selection & Storage
Choose scallops that are firm, moist, and have a fresh ocean smell. Avoid any that appear dry or have a strong fishy odor.
Keep scallops in the coldest part of the refrigerator, ideally in a sealed container, and consume within 1-2 days.
Myths vs Realities
MythScallops are high in mercury.+
MythAll scallops are the same.+
MythScallops are difficult to cook.+
Healthy Recipes
Lemon Garlic Scallops with Quinoa Salad
Sautéed scallops in a zesty lemon garlic sauce served over a refreshing quinoa salad packed with vegetables.
- 1 lb scallops
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup parsley, chopped
- Salt and pepper to taste
- 1. Heat olive oil in a skillet over medium-high heat. Add garlic and sauté until fragrant.
- 2. Add scallops to the skillet and cook for 2-3 minutes on each side until golden brown.
- 3. In a bowl, combine quinoa, cherry tomatoes, cucumber, parsley, lemon juice, salt, and pepper. Serve scallops over the quinoa salad.
Scallop and Asparagus Stir-Fry
A quick and healthy stir-fry featuring tender scallops and crisp asparagus, tossed in a light soy sauce.
- 1 lb scallops
- 1 bunch asparagus, trimmed and cut into pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame seeds
- 1. Heat sesame oil in a wok over high heat. Add garlic and ginger, stirring for 30 seconds.
- 2. Add scallops and asparagus, stir-frying for 4-5 minutes until scallops are cooked through.
- 3. Drizzle with soy sauce, sprinkle sesame seeds, and serve immediately.
Scallop Ceviche with Avocado
A refreshing scallop ceviche marinated in citrus juices, mixed with creamy avocado and fresh herbs.
- 1 lb scallops, thinly sliced
- Juice of 2 limes
- Juice of 1 orange
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1/4 red onion, finely chopped
- Salt to taste
- 1. In a bowl, combine scallops with lime and orange juice. Let marinate for 30 minutes.
- 2. Add avocado, cilantro, red onion, and salt to the scallops. Mix gently.
- 3. Serve chilled as an appetizer or light meal.
Baked Scallops with Herb Crust
Oven-baked scallops topped with a flavorful herb crust, served with a side of steamed vegetables.
- 1 lb scallops
- 1/2 cup whole wheat breadcrumbs
- 2 tablespoons parsley, chopped
- 1 tablespoon thyme, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. Preheat oven to 375°F (190°C).
- 2. In a bowl, mix breadcrumbs, parsley, thyme, olive oil, salt, and pepper.
- 3. Place scallops in a baking dish, top with the breadcrumb mixture, and bake for 15-20 minutes until golden.
Scallop Tacos with Mango Salsa
Delicious scallop tacos topped with a vibrant mango salsa, perfect for a healthy twist on taco night.
- 1 lb scallops
- 8 corn tortillas
- 1 mango, diced
- 1/2 red onion, diced
- 1 jalapeño, minced
- Juice of 1 lime
- Cilantro for garnish
- Salt to taste
- 1. Sauté scallops in a skillet until cooked through, about 3-4 minutes per side.
- 2. In a bowl, combine mango, red onion, jalapeño, lime juice, and salt to make the salsa.
- 3. Serve scallops in corn tortillas topped with mango salsa and cilantro.
Scallop and Spinach Risotto
Creamy risotto made with scallops and fresh spinach, offering a rich flavor while remaining healthy.
- 1 lb scallops
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup spinach, chopped
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese
- Salt and pepper to taste
- 1. In a pot, heat broth and keep warm. In another pot, sauté onion and garlic until translucent.
- 2. Add Arborio rice, stirring for 2 minutes. Gradually add broth, stirring frequently until absorbed.
- 3. In the last 5 minutes of cooking, add scallops and spinach. Stir in Parmesan, salt, and pepper before serving.
Grilled Scallops with Chimichurri Sauce
Succulent grilled scallops served with a vibrant chimichurri sauce, perfect for a summer meal.
- 1 lb scallops
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1. Preheat grill to medium-high heat. Toss scallops with olive oil, salt, and pepper.
- 2. Grill scallops for 2-3 minutes on each side until charred and cooked through.
- 3. In a bowl, mix parsley, olive oil, vinegar, garlic, and red pepper flakes. Serve scallops drizzled with chimichurri.
Scallop and Sweet Potato Mash
Pan-seared scallops served over a creamy sweet potato mash, offering a delightful combination of flavors.
- 1 lb scallops
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons butter
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1. Boil sweet potatoes until tender, then mash with butter, salt, and pepper.
- 2. In a skillet, heat olive oil and sear scallops for 2-3 minutes on each side.
- 3. Serve scallops over sweet potato mash for a comforting dish.
Scallop and Vegetable Skewers
Colorful skewers of scallops and seasonal vegetables, grilled to perfection for a healthy meal.
- 1 lb scallops
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 red onion, cut into chunks
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. Preheat grill to medium-high heat. Thread scallops and vegetables onto skewers.
- 2. Brush with olive oil and season with salt and pepper.
- 3. Grill skewers for 8-10 minutes, turning occasionally, until scallops are cooked through.
Scallop and Cauliflower Rice Bowl
A low-carb bowl featuring sautéed scallops served over cauliflower rice with fresh herbs and lime.
- 1 lb scallops
- 1 head cauliflower, grated into rice
- 2 tablespoons olive oil
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- 1. In a skillet, heat olive oil and sauté cauliflower rice for 5-7 minutes until tender.
- 2. In another skillet, cook scallops for 2-3 minutes on each side until golden.
- 3. Serve scallops over cauliflower rice, drizzled with lime juice and topped with cilantro.
Frequently Asked Questions (FAQ)
Are scallops healthy?
Yes, scallops are low in calories and high in protein, making them a healthy seafood choice.
How should scallops be cooked?
Scallops can be seared, grilled, or baked, but should be cooked quickly to avoid toughness.
What do scallops taste like?
Scallops have a sweet, delicate flavor with a slightly briny taste, often described as buttery.
Can you eat scallops raw?
Yes, scallops can be eaten raw if they are fresh and sourced from a reputable supplier.
How do you know if scallops are fresh?
Fresh scallops should have a clean, ocean-like smell and a firm texture. Avoid any that smell overly fishy.
What is the best way to store scallops?
Store scallops in the coldest part of the refrigerator and consume them within 1-2 days for optimal freshness.
Are scallops sustainable?
Sustainability varies by source; look for scallops certified by organizations like the Marine Stewardship Council.
How many calories are in scallops?
There are approximately 111 calories in a 100g serving of scallops.