Smoked Sea Scallops
Placopecten magellanicusClinical Encyclopedia
Smoked Sea Scallops provides 138 kcal, 25g of protein, 0.5g of carbohydrates, and 0g of fiber per 100g. With a Nutri-Score grade 'A', it is a highly recommended option for nutrient density.
Smoked sea scallops are a delicacy known for their rich flavor and tender texture. They are a great source of protein and essential nutrients.
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 in salads, pasta dishes, or as a standalone appetizer. Lightly sauté or grill to enhance their smoky flavor.
Smart Selection & Storage
Choose scallops that are firm and have a fresh, ocean-like smell. Avoid any that appear slimy or have an off odor.
Store in the coldest part of the refrigerator and consume within 2-3 days for best quality.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Support cardiovascular health and reduce inflammation.
"Scallops can swim by rapidly opening and closing their shells, propelling themselves through the water."
Myths vs Realities
Healthy Recipes
Smoked Sea Scallop Quinoa Salad
A refreshing salad featuring smoked sea scallops, quinoa, and a medley of colorful vegetables, perfect for a nutritious lunch.
- 1 cup cooked quinoa
- 8 smoked sea scallops
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
- 1. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, and red onion.
- 2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper, then pour over the salad.
- 3. Gently fold in the smoked sea scallops and garnish with fresh parsley before serving.
Smoked Sea Scallop and Avocado Toast
A delicious and healthy twist on avocado toast topped with smoky sea scallops and a sprinkle of chili flakes.
- 2 slices whole-grain bread
- 1 ripe avocado
- 6 smoked sea scallops
- 1 tablespoon lime juice
- Salt and pepper to taste
- Chili flakes for garnish
- Fresh cilantro for garnish
- 1. Toast the whole-grain bread until golden brown.
- 2. In a bowl, mash the avocado with lime juice, salt, and pepper.
- 3. Spread the avocado mixture on the toast, top with smoked sea scallops, and garnish with chili flakes and fresh cilantro.
Smoked Sea Scallop Zucchini Noodles
A low-carb dish featuring spiralized zucchini noodles tossed with smoked sea scallops and a light garlic sauce.
- 2 medium zucchinis, spiralized
- 8 smoked sea scallops
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
- 1. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- 2. Add the smoked sea scallops and cook until heated through, about 2-3 minutes.
- 3. Toss in the spiralized zucchini noodles, season with salt and pepper, and cook for an additional 2 minutes. Garnish with fresh basil before serving.
Smoked Sea Scallop and Spinach Frittata
A protein-packed frittata with smoked sea scallops and fresh spinach, perfect for breakfast or brunch.
- 6 large eggs
- 1/2 cup milk
- 8 smoked sea scallops, chopped
- 2 cups fresh spinach
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1. Preheat the oven to 350°F (175°C).
- 2. In a bowl, whisk together eggs, milk, salt, and pepper.
- 3. In an oven-safe skillet, heat olive oil, add spinach and smoked sea scallops, then pour the egg mixture over. Sprinkle feta cheese on top and bake for 20-25 minutes until set.
Smoked Sea Scallop Tacos with Mango Salsa
Flavorful tacos filled with smoked sea scallops and a refreshing mango salsa for a light and healthy meal.
- 8 small corn tortillas
- 8 smoked sea scallops
- 1 ripe mango, diced
- 1/2 red onion, diced
- 1 jalapeño, minced
- Juice of 1 lime
- Salt to taste
- Cilantro for garnish
- 1. In a bowl, combine mango, red onion, jalapeño, lime juice, and salt to make the salsa.
- 2. Heat the corn tortillas in a skillet until warm, then fill each with smoked sea scallops.
- 3. Top with mango salsa and garnish with cilantro before serving.
Smoked Sea Scallop and Asparagus Stir-Fry
A quick and healthy stir-fry featuring smoked sea scallops and asparagus, perfect for a weeknight dinner.
- 8 smoked sea scallops
- 1 bunch asparagus, trimmed and cut into pieces
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish
- 1. In a large skillet, heat sesame oil over medium-high heat and sauté garlic until fragrant.
- 2. Add asparagus and cook for 3-4 minutes until tender, then add smoked sea scallops and soy sauce.
- 3. Stir-fry for another 2-3 minutes, season with salt and pepper, and garnish with sesame seeds before serving.
Smoked Sea Scallop and Cauliflower Rice Bowl
A nutritious bowl featuring smoked sea scallops over cauliflower rice, topped with avocado and a zesty dressing.
- 2 cups cauliflower rice
- 8 smoked sea scallops
- 1 avocado, sliced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Chopped green onions for garnish
- 1. In a skillet, heat olive oil and sauté cauliflower rice for 5-7 minutes until tender.
- 2. In another pan, lightly sear smoked sea scallops until heated through.
- 3. Assemble the bowl with cauliflower rice, top with smoked sea scallops, avocado slices, and drizzle with apple cider vinegar. Garnish with green onions.
Smoked Sea Scallop and Beet Salad
A vibrant salad combining smoked sea scallops with roasted beets and arugula, drizzled with a balsamic reduction.
- 8 smoked sea scallops
- 2 medium beets, roasted and sliced
- 2 cups arugula
- 2 tablespoons balsamic reduction
- 1 tablespoon olive oil
- Salt and pepper to taste
- Goat cheese for garnish
- 1. In a bowl, toss arugula with olive oil, salt, and pepper.
- 2. Plate the arugula, top with roasted beet slices and smoked sea scallops.
- 3. Drizzle with balsamic reduction and sprinkle goat cheese on top before serving.
Smoked Sea Scallop and Chickpea Stew
A hearty stew featuring smoked sea scallops and chickpeas, packed with flavor and nutrients for a satisfying meal.
- 1 can chickpeas, drained and rinsed
- 8 smoked sea scallops
- 1 can diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- 1. In a pot, heat olive oil and sauté onion and garlic until translucent.
- 2. Add chickpeas, diced tomatoes, cumin, salt, and pepper, and simmer for 10 minutes.
- 3. Stir in smoked sea scallops and cook for another 5 minutes. Garnish with fresh cilantro before serving.
Frequently Asked Questions (FAQ)
Are smoked sea scallops safe to eat?
Yes, as long as they are properly cooked and stored.
How should I store smoked sea scallops?
Keep them refrigerated and consume within a few days after opening.
Can I freeze smoked sea scallops?
Yes, they can be frozen, but it's best to consume them fresh for optimal flavor.
What are the health benefits of smoked sea scallops?
They are high in protein, low in fat, and rich in essential vitamins and minerals.
How do I cook smoked sea scallops?
They can be grilled, sautéed, or added to dishes without extensive cooking.
What do smoked sea scallops taste like?
They have a rich, smoky flavor with a tender, slightly sweet texture.
Are smoked sea scallops high in cholesterol?
They contain cholesterol, but in moderation, they can be part of a healthy diet.
What dishes can I make with smoked sea scallops?
They are great in pasta, salads, or as a topping for risotto.