Scallop

What Is Scallop?

Scallop (Pecten jacobaeus) is a shellfish known for its fan-shaped double shell and the white, round muscle tissue inside. It lives on the seabed in the Mediterranean; the part eaten is the strong muscle tissue that opens and closes its shell.

It has a sweetish, light and delicate flavor; its texture is soft, but if overcooked it quickly becomes tough and rubbery. This is why short cooking time is the most critical point in the kitchen.

Nutritional Values of Scallop

Scallop is a low-calorie, low-fat seafood; 100 grams contains about 69 kcal of energy, 12.1 g protein and 0.8 g fat.

What Are the Benefits of Scallop?

With its low-calorie, high-protein structure, scallop is a light seafood option as part of a balanced diet.

This information is general; scallop is a food, not a substitute for medical treatment.

How to Choose Scallop?

Fresh scallop is moist, slightly glossy and has a characteristic sea smell; a sharp ammonia smell is a sign of staleness.

• The flesh should be white-cream colored and moist; a dry-dull appearance should not be preferred.
• If bought in the shell, the shell should be tightly closed; an open shell indicates it is no longer alive.
• It should have its characteristic mild sea smell; a sharp ammonia smell should be avoided.

How to Store Scallop?

Shucked scallop stays fresh on ice in the refrigerator for 1 day. For long-term storage, it can be kept in an airtight package in the freezer for 2–3 months.

Using Scallop in the Kitchen

Scallop is most often seared briefly over high heat in butter or olive oil; it can also be consumed raw.

How to Clean Scallop?

If bought in the shell, the shell is opened with a knife, the soft organs and the coral-colored roe outside the muscle tissue are separated, and the muscle tissue is rinsed with cold water.

How to Make Pan-Seared Scallop?

A well-dried scallop is seared over high heat in hot oil for 1–2 minutes on each side; the outside should turn golden while the inside stays soft. Long cooking causes it to toughen.

Which Recipes Use Scallop?

Pan-seared scallop with butter, scallop salad and scallop over pasta are among the most beloved recipes.

Frequently Asked Questions

What is scallop good for?

Scallop is one of the light seafoods that stands out as part of a balanced diet with its low calorie and high protein content. It is a food; it does not claim to treat any disease.

How long should scallop be cooked?

Searing each side for 1–2 minutes over high heat is enough; overcooking causes it to toughen quickly.

Can scallop be eaten raw?

Yes, very fresh scallop from a reliable source can also be eaten raw with a few drops of lemon.

Is the orange part of scallop edible?

In some countries the coral-colored roe (coral) is also eaten; however, in Turkish cuisine generally only the white muscle tissue is preferred.

Can scallop be frozen?

Yes, the shucked muscle tissue can be stored in an airtight package in the freezer for 2–3 months.