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Scallop

Scallops are a popular shellfish variety sourced primarily from the family Pectinidae. They are characterized by their fan-shaped shells as well as their tender, supple texture and delicate, sweet flavor. They are found in oceans around the world, with the most commonly consumed species being the Atlantic sea scallop, bay scallop, and calico scallop. Scallops are a versatile ingredient and can be used in a variety of dishes. They are often enjoyed pan-seared, grilled, or baked, and are a great source of protein, vitamin B12, and omega-3 fatty acids. With their mild taste, scallops can be paired with many different flavors and ingredients, making them a popular choice among home cooks and professional chefs alike.
#13
IN SEAFOOD
69
CAL / 100G
$1.11
AVG / OZ
scallop
20%
CARBS
3%
FAT
77%
PROTEIN
Scallop FAQ
Cooking with scallops can be both rewarding and tricky. The biggest pitfall people make when cooking scallops is not thoroughly drying them before searing. A damp scallop will steam instead of sear, resulting in a less flavorful dish. Another common mistake is overcrowding the pan, which can also lead to steaming instead of searing. Moreover, overcooking scallops can make them rubbery and tough. To get the most out of scallops, it's important to cook them at high heat for a short time. They should be cooked until they are just opaque in the center. Another great trick is to season scallops just before cooking, as salting them too early can draw out moisture and inhibit proper searing. Lastly, searing in a mix of oil and butter can yield a beautiful golden crust while adding extra flavor.
How should scallops be prepared before cooking?
What is the correct heat setting for searing scallops?
How long should scallops be cooked?
What spices go well with scallops?
Can scallops be grilled?
Do scallops have to be fully cooked before eating?
Is it okay for scallops to have a slight brown color?
Can scallops be eaten raw?
Why are scallops chewy?
Should scallops be rinsed before cooking?
Expiration & Storage Tips
When does scallop expire?
Fresh scallops are highly perishable and their shelf life depends on how they're stored. Fresh scallops, when refrigerated, should be used within 1-2 days of purchase. Once prepared or cooked, scallops should be consumed within 3-4 days if refrigerated. Frozen scallops should be used within 3-4 months.
How do you tell if scallop is bad?
Like other seafood, scallops have clear signs when they've spoiled. They will emit a sour or ammonia-like smell. Their color may change to a yellowish or grayish tint. The texture can also become extremely soft and slimy. If you detect any of these changes in your scallops, err on the side of safety and discard them.
Tips for storing scallop to extend shelf life
• Always refrigerate scallops as soon as possible after purchase. Ideally, store them at a temperature below 40°F. Avoid leaving them out at room temperature. • If you can't use fresh scallops within a couple of days, it's best to freeze them for later use. They can be frozen in their own juice or in a freezer bag, removing as much air as possible to prevent freezer burn. • When thawing frozen scallops, do so in the refrigerator. Avoid thawing at room temperature or using hot water, as this can lead to an uneven thaw and promote bacterial growth. • Always keep raw scallops separate from other foods to prevent cross-contamination. • Never refreeze thawed scallops.
EXPIRES WITHIN
6 - 11
DAYS
Health Info
Macros
2g
CARBS
0g
FAT
10g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
LACTOSE FREE
GLUTEN FREE
Contains these allergens
FISH
CRUSTACEAN SHELLFISH
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