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Scallops

Fresh scallops are ivory to light pink in color.

Scallops are small bivalves that grow in shells, much the way oysters and clams do. They swim through deep waters by clapping the two sides of their shells together, using a large muscle called the abductor. Scallops are shucked and often frozen at sea. The edible abductor muscle, or eye, has a flattened disk shape, with a pale creamy color and a delicate taste.

Varieties

Sea scallops grow in deep waters off the East Coast of the United States. Bay scallops (also called Cape Cod scallops), grow in bays and harbors and are smaller. Calico scallops, grown in waters off Florida, are about the size of Bay scallops, and are mechanically shucked and partially cooked. Scallops are available shucked and, rarely, live in the shell. Their mild-flavored orange row is sometimes sold along with the scallop meat.

Buying and storing tips

Quality fresh scallops are easy to recognize. Fresh scallops smell like the sea, not strong and fishy. Fresh scallops are ivory to light pink in color. Pure white scallops may have been soaking in tripolyphosphate to make them appear plumper. Brown or dull-looking scallops are just too old. Fresh live scallops in the shell are slightly opened, but will close slightly when pinched. They have a fresh odor.

To store scallops, unwrap, place in a bowl covered with a wet paper towel, and refrigerate, prepare, and eat them the same day. Store frozen scallops, double wrapped, in the freezer for up to two months.

To thaw, unwrap, place scallops in a bowl or pan, cover, and let thaw overnight in the refrigerator. To thaw more quickly, wrap scallops in waterproof plastic and place them in a sink with cool running water, allowing about 1/2 hour per pound (about 454g). For fastest thawing use the defrost cycle of your microwave allowing 2 to 5 minutes per pound (about 454g) with equal standing time in between zaps. Scallops are easier to overcook than other shellfish, so be sure not to pre-cook them in the thawing process.

Availability

Scallops are available year-round, although the season peaks November through March. Live scallops may be available in Chinese markets.

Preparation, uses, and tips

Scallops cook quickly and toughen with heat. Small scallops can overcook in a very short time. The secret to successful scallop cookery is to not overcook them.

Trim off any tough connective tissue. If any roe is attached, leave it on the piece and cook along with the scallop.

Marinating

Place scallops in a tangy marinade of olive oil and lemon juice. Cover and refrigerate for one hour.

Pan frying

Rinse scallops and pat dry with paper towels. Dredge in flour and spices if desired. Heat a frying pan until hot and add oil. Add scallops, making sure they are not crowded in the pan, and fry, turning occasionally, for 3 to 5 minutes. Scallops are done when opaque in the center.

Deep frying

Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (about 3.8cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor temperature. Dip scallops in batter, drain, then slip them into hot oil. Cook until brown, 2 to 3 minutes.

Poaching

Rinse and drain scallops. Bring a small amount of poaching liquid, consisting of water or broth, herbs, and spices, to a simmer. Slip scallops in, then cover pan and keep liquid at a simmer until scallops are opaque in the center, 4 to 5 minutes.

Grilling

String scallops on a skewer or place them on perforated foil, 4 to 6 inches (about 10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade, and close hood of grill. Cook just until opaque and moist on the inside, 3 to 4 minutes.

Nutritional Highlights

Scallops, 5–6 large or 15 small (3 oz.) (85g) (raw)
Calories: 75
Protein: 14.3g
Carbohydrate: 2.0g
Total Fat: 0.65g
Fiber: 0.0g
*Excellent source of: Selenium (18.8mcg), and Vitamin B12 (1.3mcg)
*Good source of: Magnesium (47.6mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

When cooked (fried, breaded), scallops provide 0.135 grams of omega-3 fatty acids, derived from ALA (0.135g), per 100 grams of scallops.

Health benefits and concerns

Hives

Allergy to foods and food additives is a common cause of hives, especially in chronic cases. Shellfish are among the many foods reported to trigger hives most often. Numerous clinical studies demonstrate that diets that are free of foods or food additives that commonly trigger allergic reactions typically produce significant reductions in symptoms in 50–75% of people with chronic hives. People with hives should investigate the possibility that food allergies are causing their problem by consulting with a doctor.

Liver cirrhosis

Some people with cirrhosis and impaired bile flow (such as in Wilson’s disease or PBC) can have an excess amount of copper accumulate in the liver. If laboratory tests confirm copper excess, most doctors would recommend avoiding shellfish, which is rich in copper, along with recommending medical treatment to reduce copper stores.

Health benefits and concerns for fish and seafood
Many health benefits and concerns associated with this food are applicable to other fish and seafood. Read about health benefits and concerns for fish and seafood for a full description.