raw scallop
Also known as: scallop
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Also known as: scallop
Per 100g
Nutrition data source: USDA FoodData Central
Yes, raw scallops are highly nutritious and heart-healthy. They are an excellent source of lean protein, which is essential for muscle repair, and are rich in Vitamin B12 and minerals like selenium and zinc. Their low calorie and saturated fat content makes them ideal for weight management and cardiovascular health.
A 100g serving of raw scallops contains approximately 69 calories and 12.06g of protein. This high protein-to-calorie ratio makes them a very efficient source of nutrition for those looking to increase protein intake without consuming excessive calories.
Yes, scallops are keto-friendly, containing only about 3.18g of carbohydrates per 100g. While they have slightly more carbs than some other types of seafood, they easily fit into a low-carb or ketogenic diet when prepared with healthy fats like butter or olive oil.
Yes, scallops can be eaten raw in dishes like sashimi, crudo, or ceviche, provided they are high-quality 'sushi-grade' and very fresh. However, consuming raw seafood carries a higher risk of foodborne illness, so it is important to source them from a reputable supplier.
Raw scallops have a mild, sweet, and slightly briny flavor with a buttery, tender texture. When cooked, they maintain their sweetness but develop a delicate, melt-in-your-mouth consistency and a savory crust if seared properly.
The most common method is searing them in a very hot pan with oil or butter for about 2-3 minutes per side until a golden-brown crust forms. They can also be grilled, poached, or baked, but they cook very quickly and will become rubbery if overdone.
raw scallop 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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Browse recipes →Fresh scallops should be stored in the coldest part of the refrigerator, ideally on a bed of ice, and used within 1 to 2 days. For longer storage, you can freeze them in an airtight container or vacuum-sealed bag for up to 3 months.
Fresh scallops should have a clean, sweet smell like the ocean; if they smell 'fishy' or like ammonia, they should be discarded. They should appear moist and pearly white or slightly pink, rather than dry, shredded, or slimy.
'Dry' scallops are natural and untreated, which is preferred for cooking because they sear beautifully. 'Wet' scallops are treated with sodium tripolyphosphate to preserve moisture, which often results in a soapy taste and prevents them from browning properly in a pan.
Raw scallops are naturally gluten-free and dairy-free. However, be cautious of how they are prepared in restaurants, as they are often seared in butter or served with sauces that may contain flour or cream.