What Are Scallops?
Scallops (Pecten jacobaeus) are shellfish recognized by their fan-shaped shells and white, rounded adductor muscles. They live on the seafloor in the Mediterranean; the edible part is the strong muscle that opens and closes the shell.
They have a mild, delicate, slightly sweet flavor and a tender texture, but overcooking quickly makes them tough and rubbery. For this reason, short cooking time is critical.
Scallop Nutrition Facts
Scallops are low-calorie, low-fat seafood; 100 grams contains about 69 kcal of energy, 12.1 g of protein, and 0.8 g of fat.
What Are the Benefits of Scallops?
With their low calorie and high protein content, scallops are a light seafood option as part of a balanced diet.
This is general information; scallops are a food and are not a substitute for medical treatment.
How to Choose Scallops
Fresh scallops should be moist and slightly glossy, with a characteristic ocean smell; a sharp ammonia smell is a sign of staleness.
- The flesh should be moist and white to cream-colored; avoid a dry, dull appearance.
- If buying them in the shell, the shells should be tightly closed; an open shell indicates the scallop is no longer alive.
- They should have a mild, characteristic ocean smell; avoid a sharp ammonia smell.
How to Store Scallops
Shucked scallops stay fresh for 1 day in the refrigerator on ice. For longer storage, freeze them for 2–3 months in an airtight package.
Using Scallops in the Kitchen
Scallops are most often quickly seared over high heat in butter or olive oil; they can also be eaten raw.
How to Clean Scallops
If purchased in the shell, open it with a knife, remove the soft organs and orange roe outside the adductor muscle, and rinse the muscle with cold water.
How to Pan-Sear Scallops
Pat the scallops very dry and sear each side over high heat in hot oil for 1–2 minutes; the exterior should turn golden while the inside stays tender. Longer cooking makes them tough.
What Recipes Use Scallops?
Butter-seared scallops, scallop salad, and scallops served over pasta are among the most popular dishes.
Frequently Asked Questions
What are scallops good for?
Scallops are a light seafood option as part of a balanced diet because they are low in calories and high in protein. They are a food and do not claim to treat disease.
How long should scallops be cooked?
Sear each side over high heat for 1–2 minutes; overcooking quickly makes them tough.
Can scallops be eaten raw?
Yes, scallops from a very fresh and reliable source can also be eaten raw with a squeeze of lemon.
Can you eat the orange part of a scallop?
In some countries, the orange roe (coral) is also eaten; however, in Türkiye, usually only the white adductor muscle is preferred.
Can scallops be frozen?
Yes, shucked scallop meat can be stored in the freezer for 2–3 months in an airtight package.