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).

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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.