Scallops
Placopecten magellanicusClinical Encyclopedia
Scallops provides 111 kcal, 20g of protein, 5g of carbohydrates, and 0g of fiber per 100g. With a Nutri-Score grade 'A', it is a highly recommended option for nutrient density.
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
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Scallops are best enjoyed when seared or grilled to enhance their natural sweetness. Avoid overcooking to maintain their tender texture.
Smart Selection & Storage
Choose scallops that are firm, moist, and have a mild ocean scent. Avoid those that appear dry or have a strong fishy odor.
Store scallops in the coldest part of the refrigerator and consume them within a day or two for optimal freshness.
Myths vs Realities
Healthy Recipes
Lemon Garlic Grilled Scallops
These succulent scallops are marinated in a zesty lemon garlic sauce and grilled to perfection, making a light and flavorful dish.
- 1 pound fresh scallops
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
- 1. In a bowl, mix olive oil, minced garlic, lemon juice, salt, and pepper.
- 2. Add scallops to the marinade and let sit for 15 minutes.
- 3. Preheat the grill and cook scallops for 2-3 minutes on each side until they are opaque and slightly charred. Garnish with parsley before serving.
Scallop and Quinoa Salad
A nutritious salad featuring seared scallops and protein-packed quinoa, tossed with fresh vegetables and a light vinaigrette.
- 1 cup cooked quinoa
- 1 pound scallops
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 2 tablespoons olive oil
- Juice of 1 lime
- Salt and pepper to taste
- 1. Season scallops with salt and pepper, then sear in a hot skillet with olive oil for 2-3 minutes per side.
- 2. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, lime juice, salt, and pepper.
- 3. Top the salad with the seared scallops and serve immediately.
Scallop Ceviche with Avocado
A refreshing ceviche made with fresh scallops, lime juice, and creamy avocado, perfect as a light appetizer.
- 1 pound fresh scallops, diced
- Juice of 3 limes
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, minced
- Salt and cilantro to taste
- 1. Combine diced scallops with lime juice in a bowl and let marinate for 30 minutes until scallops turn opaque.
- 2. Add diced avocado, red onion, jalapeño, salt, and cilantro to the scallops.
- 3. Mix gently and serve chilled with tortilla chips or on lettuce leaves.
Scallops with Cauliflower Puree
Pan-seared scallops served atop a creamy cauliflower puree, creating a rich yet healthy dish.
- 1 pound scallops
- 1 head cauliflower, chopped
- 1 cup vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chives for garnish
- 1. Steam cauliflower until tender, then blend with vegetable broth until smooth. Season with salt and pepper.
- 2. In a skillet, heat olive oil and sear scallops for 2-3 minutes on each side until golden.
- 3. Serve scallops over the cauliflower puree and garnish with chopped chives.
Spicy Scallop Tacos
These tacos feature spicy scallops topped with a fresh mango salsa, offering a delightful blend of flavors.
- 1 pound scallops
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 8 corn tortillas
- 1 cup diced mango
- 1/2 red onion, diced
- Juice of 1 lime
- Cilantro for garnish
- 1. Season scallops with chili powder, cumin, salt, and pepper, then sear in a hot skillet for 2-3 minutes on each side.
- 2. In a bowl, mix diced mango, red onion, lime juice, and cilantro to create salsa.
- 3. Warm tortillas, fill with scallops, and top with mango salsa before serving.
Herb-Crusted Scallops with Asparagus
Baked scallops coated in a herb crust, served alongside tender asparagus for a healthy and elegant meal.
- 1 pound scallops
- 1 cup breadcrumbs
- 1/4 cup parsley, chopped
- 1/4 cup parmesan cheese, grated
- 1 bunch asparagus
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. Preheat the oven to 400°F (200°C). Mix breadcrumbs, parsley, parmesan, salt, and pepper in a bowl.
- 2. Place scallops on a baking sheet, top with breadcrumb mixture, and drizzle with olive oil.
- 3. Arrange asparagus around scallops, drizzle with olive oil, and bake for 12-15 minutes until scallops are cooked through.
Scallop Stir-Fry with Broccoli
A quick stir-fry featuring scallops and broccoli in a savory sauce, perfect for a healthy weeknight dinner.
- 1 pound scallops
- 2 cups broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Cooked brown rice for serving
- 1. In a skillet, heat sesame oil and sauté garlic and ginger until fragrant.
- 2. Add scallops and broccoli, cooking for 5-7 minutes until scallops are opaque and broccoli is tender.
- 3. Stir in soy sauce and serve over cooked brown rice.
Scallops with Tomato Basil Relish
Seared scallops topped with a fresh tomato basil relish, offering a burst of flavor in every bite.
- 1 pound scallops
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- 1. In a bowl, combine cherry tomatoes, basil, balsamic vinegar, salt, and pepper to make the relish.
- 2. Sear scallops in a hot skillet for 2-3 minutes on each side until golden.
- 3. Top scallops with tomato basil relish and serve immediately.
Coconut Curry Scallops
A flavorful dish featuring scallops cooked in a creamy coconut curry sauce, served with steamed vegetables.
- 1 pound scallops
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 bell pepper, sliced
- 1 cup snap peas
- Salt to taste
- 1. In a skillet, combine coconut milk and red curry paste, bringing to a simmer.
- 2. Add scallops, bell pepper, and snap peas, cooking for 5-7 minutes until scallops are cooked through.
- 3. Serve hot with steamed rice or quinoa.
Scallop and Spinach Stuffed Peppers
Bell peppers filled with a savory mixture of scallops, spinach, and quinoa, baked to perfection for a healthy meal.
- 4 bell peppers, halved
- 1 pound scallops, chopped
- 1 cup cooked quinoa
- 2 cups fresh spinach
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C). In a skillet, sauté scallops and spinach until cooked.
- 2. Mix scallops, spinach, cooked quinoa, feta, salt, and pepper in a bowl.
- 3. Stuff the bell pepper halves with the mixture, place in a baking dish, and bake for 25-30 minutes until peppers are tender.
Frequently Asked Questions (FAQ)
What are the health benefits of eating scallops?
Scallops are high in protein, low in fat, and rich in essential nutrients like vitamin B12 and selenium, which support overall health.
How should scallops be cooked?
Scallops can be seared, grilled, or baked. They should be cooked quickly over high heat to prevent them from becoming rubbery.
Are scallops safe to eat raw?
Raw scallops can be safe if sourced from reputable suppliers and handled properly, but they carry a risk of foodborne illness.
How can I tell if scallops are fresh?
Fresh scallops should have a mild, ocean-like smell and a firm texture. Avoid scallops that smell overly fishy or have a slimy texture.
What is the difference between sea scallops and bay scallops?
Sea scallops are larger and have a firmer texture, while bay scallops are smaller and sweeter.
Can scallops be frozen?
Yes, scallops can be frozen, but it's best to do so as soon as possible after purchase to maintain quality.
What are some popular dishes that include scallops?
Scallops are often featured in pasta dishes, seafood risottos, and as a main course with various sauces.
How many calories are in scallops?
There are approximately 111 calories in a 100g serving of scallops, making them a low-calorie protein source.