sea scallops
Also known as: scallops, large scallops
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Also known as: scallops, large scallops
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Crispy, golden-fried sea scallops piled high into a buttery, toasted split-top bun. This New England classic is a taste of summer, ready in under 30 minutes for a simple and incredibly satisfying meal.
Juicy sea scallops seared to perfection, then topped with zesty pizza sauce, melted mozzarella, and pepperoni. A fun, quick, and elegant appetizer that's ready in under 20 minutes.
Tender, sweet sea scallops, pan-seared to a golden brown, tossed in a light, creamy dressing and piled into a buttery, toasted bun. A taste of a New England summer, ready in under 20 minutes.
Plump, tender sea scallops baked to perfection under a golden, crispy blanket of garlic butter breadcrumbs. An elegant appetizer or light main course that's surprisingly easy to make and ready in under 25 minutes.
Yes, sea scallops are highly nutritious, offering a lean source of protein with very little fat. They are rich in Vitamin B12 for nerve health and omega-3 fatty acids, which support heart health and help reduce inflammation.
A 100g serving of sea scallops contains approximately 69 calories and 12.06g of protein. This high protein-to-calorie ratio makes them an excellent choice for muscle building and repair without excessive caloric intake.
Sea scallops are excellent for weight loss because they are low in calories and fat while being high in protein. The protein content helps promote satiety, which can help you feel full longer and reduce overall calorie consumption.
Yes, sea scallops are keto-friendly as they contain only about 3.18g of carbohydrates per 100g. However, you should be careful with preparation methods, as breading or heavy sauces can quickly increase the carb count.
In their natural state, sea scallops are entirely gluten-free. When ordering at restaurants, ensure they are not 'dusted' in flour before searing or served with sauces containing thickeners derived from wheat.
The best way to cook sea scallops is to pan-sear them in a very hot skillet with a little oil or butter for about 2 minutes per side. They should develop a golden-brown crust while remaining tender and translucent in the center; overcooking makes them rubbery.
Sea scallops have a mild, sweet, and slightly buttery flavor with a delicate, tender texture. They are much less 'fishy' than many other types of seafood, which makes them popular even among those who don't typically enjoy fish.
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.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 5 recipes featuring sea scallops with step-by-step instructions.
Browse recipes →Yes, high-quality sea scallops can be eaten raw in dishes like sashimi, crudo, or ceviche. Ensure you are purchasing 'dry-packed' scallops from a reputable source to ensure they are fresh and free of chemical preservatives.
Fresh scallops should be kept in the coldest part of the refrigerator and used within 1 to 2 days. For the best results, place them in a sealed bag on top of a bowl of ice to keep them as cold as possible without direct contact with water.
Fresh scallops should have a clean, sweet smell; if they smell like ammonia or have a very strong 'fishy' odor, they are likely spoiled. Additionally, they should be firm and moist rather than slimy or slippery.
