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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, large sea scallops are very healthy. They are an excellent source of lean protein, low in calories and fat, and rich in essential nutrients. They contribute to muscle health, heart health, and overall well-being.
Per 100g, large sea scallops provide approximately 69 calories, 12.06g of protein, and only 0.49g of fat. They are also rich in omega-3 fatty acids, vitamin B12, selenium, zinc, and magnesium, supporting heart health, nerve function, and immune systems.
Yes, large sea scallops are an excellent food for weight loss. They are very low in calories and fat while being high in protein, which helps promote satiety and muscle maintenance. Their lean profile makes them a great addition to a calorie-controlled diet.
Yes, natural large sea scallops are inherently gluten-free and very keto-friendly. They contain minimal carbohydrates (3.18g per 100g) and are high in protein, making them suitable for low-carb and ketogenic diets. Ensure no breading or sugary marinades are used.
No, large sea scallops are a type of shellfish and are a common allergen. Individuals with shellfish allergies should strictly avoid them. Always check for cross-contamination in restaurants or when preparing food for allergic individuals.
The most popular method is pan-searing to achieve a beautiful golden crust and tender interior. Heat a pan with a little oil or butter over medium-high heat, pat scallops dry, and sear for 1.5-2 minutes per side until opaque. Avoid overcooking to prevent toughness.
large sea scallops is a versatile ingredient found in cuisines around the world. With 69 calories per 100g and 12.06 grams of protein, it's a nutritious addition to many dishes.
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View all other →Discover 2 recipes featuring large sea scallops with step-by-step instructions.
Browse recipes →Large sea scallops have a delicate, sweet, and slightly briny flavor with a firm yet tender texture when cooked properly. They are often described as having a mild, buttery taste, making them versatile for various culinary preparations.
Look for "dry-packed" scallops, which means they haven't been treated with phosphates. Fresh scallops should have a sweet, mild ocean scent, not a strong fishy odor. They should appear plump, firm, and have a creamy, translucent color.
Store fresh scallops in the coldest part of your refrigerator, preferably on a bed of ice, in a colander set over a bowl, covered with plastic wrap. They are highly perishable and should be cooked within one to two days of purchase.
While some high-quality, sushi-grade scallops can be eaten raw (e.g., in sashimi or ceviche), it's generally recommended to cook them to minimize the risk of foodborne illness. If consuming raw, ensure they are from a reputable source and handled with extreme care.