Fans of a healthy lifestyle are well aware that seafood is a minimum of calories and a maximum of vitamins and minerals. But if shrimps, mussels and crabs have already found their admirers all over the world, then scallops remain something mysterious for many people. But this is a truly unique product from the point of view of health! Can we eat scallops every day, though? What are the pros and cons of eating scallops every day?

Can I eat scallops every day? You can eat scallops every day as scallops are one of the healthiest seafood and contain micro-and macroelements like iodine, sulfur, iron, magnesium, phosphorus, copper, zinc, manganese, cobalt, molybdenum, polyunsaturated omega acids and multivitamin complex: B1, B12, PP, A with just 69 kcal per 100 g.

Scallops have many useful properties that make them one of the healthiest seafood. Let’s dive into the pros and cons of eating scallops every day.

Can I Eat Scallops every day? Pros & Cons Of Eating Scallops

How often can you eat scallops? According to the Dietary Guidelines for Americans, we should eat at least 8 ounces of fish/shellfish per week. You can eat scallops as often as every day, but to vary your diet, eat scallops 2-3 times a week and include other seafood like shrimps, crabs, lobsters, oysters, salmon, mussels in your diet.

Scallop Nutrition Data

• Calorie content — 69 kcal.
• Fat — 0.49 g
• Proteins — 12.06 g
• Carbohydrates — 3.18 g
• Water — 82.53 g
• Ash — 1.74 g

A scallop contains 3.2 g of carbohydrates per 100 g of product, which is approximately 20% of the total energy per serving, or 13 kcal. Of the fat-soluble vitamins, only vitamin A is present in the scallop. Of the water-soluble vitamins, vitamins B1, B2, B3 (PP), B4, B5, B6, B9 and B12 are present.

Scallop Vitamin Content Table

Vitamin A	1.0 μg
Vitamin B1	0.3 mg
Vitamin B2	0.5 mg
Vitamin B3	0.7 mg
Vitamin B4	65.0 mg
Vitamin B5	0.2 mg
Vitamin B6	0.1 mg
Vitamin B9	16.0 μg
Vitamin B12	1.4 μg

Scallop Mineral Content Table

Calcium	6.0 mg
Iron	0.4 mg
Magnesium	22.0 mg
Phosphorus	334.0 mg
Potassium	205.0 mg
Sodium	392.0 mg
Zinc	0.9 mg
Copper	0.5 mg
Manganese	0.2 mg
Selenium	12.8 μg

Is It Healthy to Eat Scallops?

Scallops are extremely healthy to eat. Scallop contains practically no fats and carbohydrates, but it is extremely rich in protein. In 100 g of scallops, there is only 69 kcal. 100 g of scallop fillet contains 150 times more iodine than 100 g of beef. And that’s not counting other useful trace elements like cobalt, magnesium, zinc.

The scallop holds the record for vitamin B12, which is essential for the normal functioning of the nervous system, and its regular use helps to lower cholesterol levels and helps to lose weight.

The properties of scallops have been studied for a long time. The nutritional value of scallop has made it one of the favorite foods in many cuisines around the world. The meat may not seem very appetizing in appearance, but when cooked correctly, it tastes great. Scallops are healthy as they contain:

• healthy protein that is perfectly absorbed;
• unsaturated fats;
• amino acids and lipids;
• vitamins and minerals.

Tryptophan regulates appetite and improves mood. Are scallops fattening? According to USDA, scallops contain only 0.49 g of fat, but its amount is negligible, and it will not lead to weight gain.  Scallops are truly dietary products. Scallops also contain glycine, taurine, amino acids that prevent gaining weight and obesity.

Scallops are high in protein and, at the same time, low in calories. That allows you to fill your body with a large supply of minerals, polyunsaturated acids and almost all multivitamin complexes without fear for your body. The benefits of scallops are also known for men. Scallops help to increase sex drive, regulate reproductive function and can heal impotence. Seafood has long been known as an excellent aphrodisiac.

There are many minerals in scallops. A small serving contains a quarter of our daily value for selenium, recognized as the strongest antioxidant that slows down the aging process. Iodine is of great importance for our body.

Are Sea Scallops Healthy?

Sea scallops are healthy as they:

• strengthen the nervous system and bone tissue;
• improve the functioning of the thyroid gland;
• prevent and treat atherosclerosis;
• serve as a building material for body cells;
• build muscle and fight excess fat;
• well strengthen masculine strength;
• improve the condition of nails, skin and hair;
• rejuvenate the body;
• have a beneficial effect on immunity;
• stabilize and normalize the work of the stomach and pancreas;
• cure psycho-emotional disorders;
• remove excess and “bad” cholesterol from the blood;
• provide stable work of muscles, ligaments and tendons;
• promote the production of easily digestible protein in the body, which is considered a building material for all cells;
• activate metabolic processes at the intercellular level;
• increase the level of testosterone produced;
• strengthen masculine strength, maintaining potency for a long time.

The benefits of scallops were known in ancient Greece. There it was used not only as food but also as a remedy. The rich composition of scallops suggests that they are useful for everyone. Their meat is recommended for people suffering from bone and joint diseases associated with a lack of calcium. The scallop is especially useful for children during the intensive growth of the skeleton and for the elderly when calcium is gradually washed out of the bones. A small serving of scallops meets the daily requirement for riboflavin and thiamine.

What is scallops’ nutritional value? 100 g contains 18 g of protein, which is the basis for building muscle tissue in athletes. The calorie content of the scallop is low — no more than 69 kcal per 100 g. Fats in scallops remove bad cholesterol from the vessels and help to reduce the manifestation of atherosclerosis.

Scallops contain a lot of important amino acids and trace elements, a lot of A, B, PP vitamins. A large amount of potassium, calcium, magnesium in scallops is also important. Scallops contain manganese, copper and selenium. To get the most out of the scallop, make sure the scallop meat is fresh before buying. It should have a milky or slightly pinkish color.

The scallop is rich in calcium, and this bio calcium is completely free of toxins, does not have a harmful effect on the body. Therefore it is recommended to include it in the diet of children with a lack of a trace element.

The unique composition of seafood has a healing and health-improving effect on the body. Scallops are rich in tryptophan, which regulates appetite and improves mood, and selenium has a strong antioxidant effect. Collagen in scallops is extremely beneficial for women, as it improves the condition of hair, skin and nails.

In Asian countries, scallop is one of the main ingredients for dishes of people with atherosclerosis, blood clots, post-infarction conditions since a large amount of polyunsaturated acids in its composition helps to cleanse blood vessels from cholesterol plaques. For patients with impaired blood supply to the brain and after a stroke, a diet with scallops helps to restore the normal functioning of higher nervous activity due to the high content of vitamin B12 and the process of formation of the myelin sheath of nerve fibers is accelerated.

Are Scallops Bad For You?

Scallops can be bad if you have an excess of calcium in the body or are allergic to them. Scallops quickly go off, so improper storage or defrosting can cause food poisoning. You can tell whether scallops are fresh by their appearance. They should be free of deposits, blueness and unpleasant odors.

Are Scallops Healthy? The Bottom Line

That said, scallops have a very rich and varied composition since their meat contains a large amount of protein, as well as minerals: magnesium, iodine, iron, phosphorus, copper, zinc, manganese, cobalt. It also contains polyunsaturated omega acids and a multivitamin complex.

Scallop meat is considered dietary since it is low in calories, low in fat and low in carbohydrates. Scallops are rich in vitamin B12, thiamine, riboflavin, and it is also the best source of calcium. Biocalcium is not toxic and does not have a harmful effect on the human body. Therefore it is useful to give scallops to children who have a lack of calcium.

Scallop meat reduces blood cholesterol levels, normalizes metabolism, improves the functioning of the nervous, endocrine and cardiovascular systems, increases the overall tone of the human body. A large amount of iodine in the composition of scallops, as well as a high biological value, make it possible to recommend them as a necessary product in the diet of patients with atherosclerosis.

Scallops are distributed in almost all seas and oceans at a wide variety of depths. The meat of scallops was considered a delicious dish by the ancient Greeks and Romans. Currently, scallops are eaten in almost all countries of the world in fresh, frozen, canned form. Scallops inhabit all oceans of the world, with the largest number of species found in the Indo-Pacific region. But where do the best scallops come from? Read on.

Where are the best scallops from?  The best scallops are found in Japan, Russia, Canada, Iceland, Norway, South Greenland, and the Atlantic coast of North America. Alaska’s scallop is renowned for its large size, sweet taste and mouth-watering meat and lives up to its reputation as the freshest and finest scallop in the world.

Japan and the USA are the countries with the best scallops. Aomori is a city and port in Japan, famous for its scallop fishing industry since ancient times. The Alaskan scallops are also one of the best scallops in the world, thanks to their sweet, nutty, creamy taste and nutritional value.

Which Scallops Are The Best?

Which scallops are the best? The Alaskan scallop harvested in the Gulf of Alaska is the best. The meat is sweet and tender and can be used to make a wide variety of gourmet dishes, whether grilled, skillet or over an open fire. The Alaskan scallop is not artificially processed and contains no food additives.

The Alaskan scallop is renowned for its soft, sweet taste, dense texture and low moisture content. After fishing, Alaskan scallops are immediately removed from their shells by hand and frozen directly in the sea, which ensures that scallops are always available frozen throughout the year.

Similar in size, appearance, taste, and texture, Alaskan scallops are sorted by size to be used in a wide variety of dishes. Larger scallops are used for excellent appetizers or main courses, while smaller scallops are great for grilled pasta and seafood platters.

The meat of scallops has long been considered a tasty and delicious dish, and even the ancient Greeks and Romans always highly appreciated it. In almost all countries of the world, especially in coastal and island countries, scallops are eaten both fresh and frozen, canned and dried. Almost all types of large coastal scallops are harvested. Some of the popular scallops include the large scallop (Pecten Maximus), the scallop of St. Jacob (Pecten Jacobeus), scallop Pecten (Placopecten) in the Atlantic Ocean, and others.

Scallop Habitat

Scallops are found in the marine environment around the world, from the tidal zone to the deep sea. Most prefer seagrass beds in the shallow sandy bottom, although some are attached to rocks or other substrates.

In the United States, several species of scallops are sold as food, but two prevail. Scallops of the Atlantic Sea are mined in the wild from the Canadian border to the mid-Atlantic and found in shallow open waters. Smaller scallops are found in estuaries and bays from New Jersey to Florida.

There are large populations of scallops in the Sea of ​​Japan, off the Pacific coast from Peru to Chile, and near Ireland and New Zealand.

Scallops come in a variety of sizes, from very small Icelandic or British varieties to giant ones from Alaska. It is not always possible to accurately determine the size of the muscle inside by the size of the shell. In addition, the size of the muscle depends on the age of the mollusk: very young scallops will be quite small.

Scallops come in two classes Lamellar-gill or Bivalve. This marine family has about 350 species, and only three genera are edible: Spondylus, Lima and Pecten. Depending on the species, the depth of its habitat is different. It can be an eight-kilometre trench, and shallow water. Whatever the depth, the scallop lives, buried in the bottom soil. The most favorable climate for scallops is temperate and subtropical.

Scallops are made up of water and protein. That is why scallops are perfect for those who want to lose weight. The meat of scallops is tender, soft and juicy. The taste of the mollusk is influenced by the water in which it lived, or rather, the percentage of salt in it.

The scallop is a valuable commercial species. Scallops inhabit the coastal zone, on placers of stones and sandy soils; they lie on the surface or are buried a little in the ground. Some species live in deeper places. The scallop is inactive, which is facilitated by a small but thick shell.

Chinese scallops are generally more attractive in appearance. They are large, white and uniform in size. And they are often cheaper. But such scallops can only be obtained through artificial cultivation. They are not useful; on the contrary, chemicals and heavy metal additives are often used in production.

Russian Far Eastern scallops, in turn, are harvested naturally, right in the sea. They are caught near the shores of Kamchatka. They are smaller, darker, but they contain all the benefits invested by nature itself. Kamchatka scallops have a delicate sweetish taste, and in structure, they are a bit like crab meat.

The sweet, buttery taste of scallop cannot be confused with anything. That is why you can cook various dishes from scallops and serve them with different side dishes. You can bake, fry, steam scallops or cook salads, meatballs, pies or stuff pancakes with them. Even though scallops can be served with almost anything, it is important to know the best scallop pairings to make the dish delicious and healthy.

Side Dishes for Scallops

What is a good side dish for scallops? Here are the 15 best side dishes for scallops, according to Gordon Ramsay:

1. Cauliflower;
2. Zucchini;
3. Broccoli;
4. Leek;
5. Pumpkin (for example, pumpkin cream with ginger);
6. White and green asparagus;
7. Fennel;
8. Ginger root;
9. Rice (e.g. creamy asparagus risotto);
10. Polenta;
11. Spinach;
12. Seaweed;
13. Eggs;
14. Lentils;
15. Chestnuts.

The delicacy of scallop meat makes it a versatile ingredient that can be paired with seasonal vegetables, different sauces and seasonings (orange or lemon juice, saffron, cream) and even more original ingredients like chestnuts, eggs or lentils. The main thing is that the scallop side dish is not much more powerful in aroma and taste.

Read: Why Are Scallops So Popular and Expensive?

What to Serve with Scallops? Best Scallop Pairings

Scallops are popular all over the world — in China, Japan, France and other countries. Scallop meat is low in calories, so it is suitable for the dietary diet of those who wish to lose weight. The variety of methods for cooking scallops is amazing. Scallops can be boiled and stewed in sauces, used as a side dish, grilled, added to soups and salads. 

What pairs well with scallops? Scallop goes well with lean bacon, honey, lemon, grapefruit, tomatoes, cucumbers, carrots, pumpkin, onions, peas, beans, mushrooms, potatoes, rice, olive, vegetable, butter, cream, sour cream, mayonnaise, cheese, celery, cilantro, coriander, ginger, cashew, avocado, prunes, white wine, champagne.

Popular scallop dishes include:

• Kebabs;
• Carpaccio;
• Scallops in bacon;
• Scallops with fruits;
• Scallops in batter;
• Stewed seafood with cream;
• Tagliolini;
• Pilaf with scallops;
• Seafood jelly;
• Raw scallops with lemon.

In general, the beauty of a scallop is that, with all the sophistication of its taste, it is very easy to cook. Salt the scallop meat a little and pepper with fresh white pepper, then very quickly fry in olive oil — for two minutes on each side, over high heat, to get a crust. Do not fry for longer, as the scallop will become rubbery.

What meat goes with scallops? Ham, lean bacon and smoked meat go well with scallops. Still, scallops are best served with vegetables (tomatoes, cucumbers, carrots, mushrooms, potatoes, onions, pumpkin, avocado), rice, pasta, nuts, cheese, honey and sour cream.

What vegetables go well with scallops? Scallops go well with asparagus, beets, small bell peppers, cherry tomatoes and fresh cucumber. Prepare vegetables in advance — boil everything except the cucumber, which must be cut into strips and fry for about thirty seconds in olive oil. Boil asparagus, beetroot and tomatoes, and fry bell peppers.

What Wine Pairs Well with Scallops?

Scallops go well with white wine like Sauvignon Blanc from Bordeaux or Australia, Chablis, dry Riesling, Chardonnay, Gavi and Soave. The scallop itself has a rather neutral taste, so the selection of drinks that go well with scallops is diverse — from red Cabernet Sauvignon to aromatic Vidal Blanc.

For rich combinations like scallop and bacon, it would be quite appropriate to take a bottle of light cider, light beer, or some kind of soft red like Pinot Noir or Spätburgunder. Choose according to your own taste and specific dish: soave or gavi from Italy, Muscadet, Sauvignon Blanc or Chablis from France, Gruner Veltliner or Dry Riesling.

Scallop Recipes

1. If you have scallops in shells, you can cook scallops on fire with potatoes. For serving, prepare ber noisette (brown butter), cool slightly, add chopped chili, parsley and lemon (and zest and juice). It’s so good to dip baked scallops and potatoes in this sauce.
2. A classic scallop dish — seviche. This is a raw scallop, quickly marinated in lime and chili juice. Add more cilantro, some ginger and garlic, and extra virgin olive oil.
3. The scallop in caramel is very tasty. The scallop itself needs a little salt, heat the pan and add sugar there, melt until caramel. Put the scallop on, fry on one side, turn over, add a spoonful of butter, turn over again. And after taking it off the heat, add fried oyster mushrooms.
4. Scallops with hollandaise sauce and asparagus. Sprinkle scallops with salt, place in a colander on a bowl and refrigerate for an hour to firm up the flesh. Meanwhile, make the hollandaise sauce with white wine vinegar, lemon juice and mustard. Then place a few scallops tightly together in a fireproof dish, pour over the sauce, and under the salamander for a few seconds or burn with a burner. Serve with asparagus.
5. Scallops with nutmeg and lemon juice. If you want a more sophisticated dish, blend scallops into a paste with heavy cream, season with nutmeg and lemon juice. Put the pasta in a plastic wrap, roll it up and cook or bake at 42°C for 30 minutes. Add fried cauliflower puree, a drop of truffle oil and raw cauliflower couscous as a crispy seasoning

Tender scallop meat is ideal for preparing all kinds of salads and main courses. Scallop meat can be cooked in a variety of ways:

• boiled;
• steamed;
• eaten raw;
• fried.

The taste of scallops is emphasized by anise and sesame seeds, ground black and white pepper, lemon, olive oil, nut oil (walnuts, hazelnuts), butter, mushrooms, onions, especially leeks, ham and smoked meats.

Like many kinds of seafood, scallops are especially good for dinner. Add steamed or stewed green vegetables to the side dish, and a simple yet delicious meal is done. Ginger and cilantro perfectly set off the taste and add piquancy. The pleasant, light, slightly sweetish taste of scallop allows you to harmoniously combine it with potatoes, hot peppers, rice, and legumes. Scallops would be good in a salad with arugula and pine nuts. The citrus marinade will add spice to the scallop, and the ginger sauce will make it doubly healthy.

The scallop can be eaten raw, boiled, stewed, steamed or grilled, fried, baked — the choice is huge. It will take only a few minutes to prepare, and the taste of the finished dish will surely delight even sophisticated gourmets.

Uncooked scallops can be seasoned with soy sauce, which nicely opens the sweet taste of the clam. A few drops of lime or lemon juice will reveal the flavor better. Raw young scallops are firm like meat, with a mild marine flavor ranging from sweet creamy to salty. You can make sushi, sashimi, tartar or ceviche with them.

Since the scallops are small and the meat is very tender, the main task is not to overdo it during the cooking process. If you have large scallops, make small, criss-cross cuts on one side before cooking so that the fillets do not remain raw on the inside. Scallops are cooked in 3-4 minutes in a pan or grill. If the muscle is subjected to a longer heat treatment, the meat becomes tough, “rubbery,” and loses all its taste. Fresh scallops will be ready in just 1-2 minutes.

The Bottom Line

The scallop meat tastes sweet and tender. It is saturated with iodine, manganese, iron and other trace elements important for human health. Also, the scallop contains vitamin B12, which is involved in forming the myelin sheath of nerve fibers. Scallop meat is considered a delicacy in many countries.

To prepare a delicious dish with scallops, you should learn how to choose and defrost it correctly to save a scallop’s juiciness and nutritional values. Scallops are a perishable product. Therefore any violation of the terms and conditions of their storage and defrosting can lead to food poisoning.

Scallops are very delicate, and they should not be subject to long heat treatment. To prevent scallop meat from becoming rubbery, you need to cook it in a matter of minutes.

Many of those foods, which in ancient times had the honor to please only royalty and people of the highest social strata, are today the most ordinary food. The former delicacies include potatoes, coffee, various spices and herbs, beef tongue, butter, etc. One of the few foods that managed to pass the test of time and retain the status of a delicacy is the scallop. Why are scallops still so popular? Why are scallops so expensive? Read on.

Are scallops a delicacy? Scallops are a delicacy because of their unique taste, nutritional properties and extreme popularity among gourmets worldwide. The unique sweetish, creamy, buttery taste of scallops, vitamins and trace elements make scallops an expensive delicacy. 

The scallop has been known since ancient Greece. There it was used as one of the medicinal products. Today, this seafood is widely used in cuisines worldwide, especially in Japanese and Chinese cuisine. Also, scallops are an integral part of many French dishes.

Do you want to know what scallops taste like? Read here.

Scallop fillet is low in calories and practically does not contain fats and carbohydrates, so those who want to lose excess weight can be safely advised to include scallop dishes in the diet. The recipes for its preparation amaze with the variety: the scallop can be boiled and stewed, served as a separate dish and as a side dish, in salads and soups. The scallop can even be eaten raw, provided that it has not been frozen before.

Why are scallops so expensive? Scallops are so expensive because they are hard to catch in the deep sea, difficult to farm and look for (they need to be cleaned from bacteria and algae). Scallops are perishable products and need to be transported quickly. Scallops are also so expensive because of high demand and low supply. 

Why Are Scallops So Popular?

Scallops are so popular because of the unique sweetish, creamy, buttery taste, soft, juicy texture, and nutritional value. Scallops are high in protein and low in carbohydrates and fats. Scallops contain vitamins PP and group B, calcium, iodine, iron, manganese, phosphorus, zinc.

The first mention of scallops, found by archaeologists in Kerkinitis, which was part of the territory of Ancient Greece, dates back to the 6th century BC. The scallop was considered an exquisite dish of wealthy ancient Greek sailors. Not a single feast or important negotiations between rulers could happen without scallops. In addition to the ancient Greeks, the taste and healing qualities of scallop were also appreciated by the ancient Romans, as evidenced by the well-preserved records in the Roman cookbook (2nd century AD).

See also: What Does Gnocchi Taste Like? In-Depth Gnocchi Taste Guide

After more than a thousand years, the scallop not only did not lose its position as a delicacy dish but also organically merged into the medieval cult of religious pilgrimage as a talisman against troubles and misfortunes on the way. In the deep Middle Ages in Europe, this symbol was certainly attached to the hats and cloaks of pilgrims.

Why is scallop still so popular? The main reason for scallop’s popularity is its unique taste. If we talk about the taste of a scallop not processed with spices and sauces, it is almost impossible to convey in words the whole gamut of sensations and emotions. 

Imagine a beautiful, harmonious, calm underwater world at the coastal depths, infused with warm sunlight — crystal clear and full of calm energy. It is the habitat of the scallop. The gamut of precisely these flavoring colors envelops your receptors while eating this dish — your body, in the literal sense, receives a particle of that harmony, that light freshness that is so lacking in everyday life.

Why Are Scallops So Good?

Why are scallops so good? Scallops are so good because of the unique sweet, creamy taste and nutritional properties. Scallops cannot survive and reproduce in polluted waters, so they only absorb useful elements from clean waters. Scallops meat is saturated with iodine, manganese, iron and other trace elements.

The fact that your body receives the harmony of the sea world is not a poetic exaggeration but a fact based on the vital activity and composition of scallop meat. Scallops cannot survive and reproduce in polluted waters or waters subject to chemical and thermal changes. This mollusk is selective and very sensitive to the natural purity of its habitat. Moreover, from this purity, it absorbs only the most useful elements for the human body. With an almost complete absence of carbohydrates and calories, the meat of a sea animal is replete with proteins and minerals.

All minerals in scallops are vital and easily absorbed by the human body: zinc, magnesium, calcium, phosphorus, copper and many others. Doctors of the world’s leading universities recommend scallop meat for food as an irreplaceable natural remedy for disruption of blood vessels, anemia and atherosclerosis, poor metabolism and deterioration of the nervous system, and in case of the poisoning of the body with toxic substances.

Among athletes, scallops are especially valued due to the presence of glycogen — an animal starch that promotes effective muscle function and does not cause, unlike many other “sports” products, side effects and health problems.

Another distinctive feature of scallop meat is the unique concentration of iodine, which is important for our body. According to the results of biochemical studies, the iodine content in shellfish meat is more than a hundred times higher than the content of this element, for example, in beef.

Scallops 101 – All You Need to Know

The scallop is one of the most desirable and delicious delicacies used to make expensive sushi and sashimi. Scallops resemble an ordinary oyster or mussel. However, there are taste differences between them. The most delicate scallop has an enjoyable sweetish taste and vaguely resembles crab meat.

Scallops can be prepared in a variety of ways: boiled and fried, stewed and pickled, and also salted. At the same time, scallop meat can be not only a worthy component of sushi but also an excellent ingredient for fish soups, salads and other seafood dishes. The scallop is appreciated all over the world. Gourmets love to eat them even raw with olive oil, spices and lemon juice.

The love for a scallop is also justified by the fact that it is an excellent dietary dish. It contains a large amount of protein, polyunsaturated acids, and the calorie content of the dish is minimal. The most valuable and useful part of the scallop is considered to be the mantle and muscle (meat) because they contain a huge amount of minerals and trace elements.

Also, scallop meat contains vitamin PP, which ensures cellular respiration and optimizes the activity of the stomach and pancreas. The scallop is rich in calcium, iodine and iron. As you can see from the above, this is an ideal product for those who wish to lose weight or suffer from atherosclerotic vascular lesions. The scallop is also irreplaceable for people who have bone diseases, arthritis, rheumatism.

The scallop is truly a gem of culinary and healthy living. And gems love the neighborhood of delicious wines — scallop meat goes well with French Riesling. This grape variety is in perfect harmony with the taste of excellent sea freshness.

A scallop is a unique seafood with a minimum of fat, no carbohydrates, low-calorie content and, of course, an exceptional and unique taste. Sea scallops are extremely popular all around the world because of their nutritional value, exceptional taste and flavor. Sea scallops are pretty pricey, and not many people have had the chance to try them. What does a scallop taste like? Let’s find out.

What do scallops taste like? Scallops have a nutty, buttery, slightly sweet taste similar to snow crabs, lobsters and shrimps. Scallops can have a subtle briny flavor reminiscent of fresh seawater. Scallops are very tender and soft but firmer than lobster. Scallop caviar is particularly delicate with a salty “sea” taste. 

Do you want to know why scallops are so popular and expensive? Read our research.

The Ultimate Guide on The Taste of Scallops

The scallop is a bivalve mollusk that is popular all over the world. What does a scallop look like? It is easily recognizable by its ribbed fan-shaped shells. There are many types of scallops, but sea scallops are by far the most popular. What is the flavor of scallops? The flavour of a scallop is pleasant and delicate, with a slightly sweetish aftertaste. Soft gourmet scallop meat is rightfully considered a valuable delicacy.

Scallops are healthy and tasty — it is a reak storehouse of micro-and macroelements and protein. And yet the main thing in a scallop is its taste, a unique sweet-creamy, unique in its kind — no other shellfish can boast of such a combination.

All scallops taste sweet if fresh. Japanese scallop is very mineral and even creamy, the sweetest of all. Far Eastern is similar to it: it is also sweet. The Japanese scallop is also the largest in size.

See also: Ultimate Guide to Squid Ink – Taste, Smell & Pairing!

Of course, like any other seafood, the best scallops are those that are taken from the bottom of the sea and immediately eaten without leaving the shore. Scallops do not like long heat treatment: the simpler and faster they are cooked, the better they are. Fresh, good-quality scallops should not taste fishy.

Are scallops chewy? Scallops are not chewy as long as they are cooked properly. Why do scallops get rubbery? Scallops are very tender and soft by their texture, but they can become chewy, tough and rubbery after long heat treatment or after improper defrosting. Make sure you follow the recipe to cook a juicy, soft scallop.

Scallops vs. Shrimps Taste

Some people compare the meat of scallops to the meat of shrimps. Is it true? Are scallops similar to shrimp? Scallops are very similar to shrimps with their sweetish and tender meat and soft and neutral texture. Shrimp tastes very similar to other crustaceans, from crayfish to sea lobster and crab, and they are often cooked together — baked or fried.

Scallops vs. Crabs Taste

Likewise, scallops do taste like a crab because both of them have a sweet, buttery, nutty flavor reminiscent of hazelnuts and almonds. Both scallops and crabs can also have a briny, fresh seawater taste which should be faint. Scallops do taste a lot like crab and are often used in cooking together — they can be fried, steamed, baked or just boiled.

Scallops can not only be boiled and fried but also stewed, marinated and baked in paella, with cheese and bacon. All scallop recipes, simple or complex, can be tailored to your needs, tastes and the current season. For example, instead of fresh herbs, you can use dried herbs and serve sauerkraut as a side dish. Scallops will go well with almost any food on your table and will perfectly fit into the festive menu. Like any seafood, scallops cook quickly and digest quickly without leaving heaviness in the stomach.

Scallops can also be found with or without a shell. The meat can vary in color — from grayish pink to bright orange. Scallop dishes are available in many countries and are especially appreciated in Japan, China, France, Spain and Croatia. Scallops are used to prepare salads, soups, snacks, aspic and much more.

Scallops’ color varies from light cream to beige depending on the age of the mollusk and its habitat. The scallop should not be white, as the white color indicates that the scallop was exposed to phosphates to increase its weight. Such a scallop has practically no taste.

The scallop meat tastes very tender, slightly sweetish, a bit like crab meat in structure. In Japanese cuisine, scallops are used very widely — they are boiled, stewed, baked, and sushi is made with it. In French cuisine, scallop is also very popular in salads, and in some restaurants, scallops are served raw, like oysters, and eaten with lemon juice and olive oil. But of course, you can only eat raw scallop in those areas where it is caught.

You should not eat frozen scallops raw — they are not as tasty. Fresh frozen scallop should be thawed at room temperature or under cold water. Never defrost scallops in the microwave or in hot water — the meat will creep and lose all its taste.

You can cook scallop fillets by steaming, grilling, or simply boiling. You only need to cook a scallop for a couple of minutes, otherwise the meat will become tough, just like with squid. Scallop with pasta or in a salad is very good, you can also serve it simply with a sauce. It looks very impressive if you serve the cooked scallop fillet directly in the shells on the table.

What Do Scallops Go Well With?

Scallop meat has a unique taste, slightly reminiscent of crab: delicate, slightly sweetish, so it goes well with many other products. Scallop meat can be simmered, fried, boiled or steamed. Some gourmets even eat them raw, simply sprinkling scallops with lemon juice and olive oil. Scallops go well with:

• honey,
• lemon and grapefruit,
• tomato and cucumber,
• carrots and pumpkin,
• mushrooms,
• potatoes,
• cheese and cream,
• olive oil and butter,
• cilantro and coriander,
• cauliflower,
• zucchini,
• broccoli,
• leek,
• white and green asparagus,
• fennel,
• ginger root,
• rice (e.g. creamy asparagus risotto),
• polenta,
• spinach,
• seaweed,
• white wine and champagne.

What Does A Bad Scallop Taste Like?

What do bad scallops taste like? A bad, not fresh scallop will have a metallic, soapy, fishy taste. Bad scallops will also acquire an unbearable taste and smell of ammonia. Bad scallops will have a sour smell, dull color and slimy texture.

If scallops smell fishy, like soap or taste metallic, they were exposed to phosphates or other chemicals to make them bigger or to hide their unfreshness. If you notice any of these signs, throw the scallops away to avoid food poisoning.