Scallop

What Is Scallop?

Scallop (Pecten and related genera) is a bivalve seafood easily recognized by its fan-shaped, ridged, symmetrically winged shell. The elegant shape of its shell has made it an iconic symbol of the sea.

The main part eaten is the cylindrical white adductor muscle that opens and closes the shell; the orange "coral" (roe) is also edible. Its flesh is sweetish, firm, and delicate; it cooks in a very short time, and toughens if overcooked.

Scallop's Nutritional Values

Like other scallop-group shellfish, scallop contains about 80 kcal of energy per 100 grams, high protein, and very low fat; it's rich in vitamin B12. Values are approximated from a similar shellfish profile.

How Should Scallop Be Consumed?

Scallop should be consumed fresh and well-cooked. Those with shellfish allergies should not eat it; it should be considered part of a balanced diet.

This information is general; scallop is a food, not a substitute for medical treatment. Those with shellfish allergies should be careful.

How to Choose Scallop?

The best scallop is live with its shell closed, heavy, and smelling of clean sea. If buying the shucked meat, it should be shiny, moist, light cream-colored, and free of ammonia smell.

• Live ones should have closed shells and be heavy
• The meat should be shiny-moist, light cream-colored
• There should be no ammonia smell

How Is Scallop Stored?

Live scallops are kept for a short time in a cool place, covered with a damp cloth, and should be consumed as soon as possible. Since shellfish spoil quickly, it shouldn't be kept waiting; shucked meat should also be cooked the same day.

Using Scallop in the Kitchen

Scallop is most used quickly sautéed (seared) in butter; it's also used grilled, gratinated, and in pasta-risotto. Each side is cooked briefly at high heat and removed from the heat once it turns golden; overcooking makes the flesh rubbery.

How Is Scallop Sautéed?

The dried adductor muscle is salted and cooked in hot butter for about a minute on each side until a golden crust forms; it's at its best when the center stays slightly creamy.

Frequently Asked Questions

Which part of the scallop is eaten?

Mainly the white adductor muscle is eaten; the orange "coral" part is also edible. The shell and innards are removed.

Why does scallop cook so quickly?

Due to its delicate flesh with little connective tissue, it cooks in a very short time; that's why it's seared quickly at high heat and not cooked long.

Are scallop and mussel the same?

Both are bivalve seafood but they differ; scallop is distinguished by its fan-shaped shell and large white adductor muscle.