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Also known as: king scallops, giant scallops, sea scallops, vieiras, coquilles Saint-Jacques, large sea 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.
Fresh scallops should have a sweet, mild scent and look moist but not dripping. They should be firm to the touch and creamy white or slightly pink/orange, never dull or grey.
'Dry' scallops are natural and untreated, making them better for searing. 'Wet' scallops are treated with phosphates to preserve moisture, which causes them to release water and prevents proper browning.
Rinse them quickly under cold water to remove any grit or sand, then immediately pat them very dry. Do not soak them.
Bay scallops are the closest substitute, though they are smaller. Large shrimp or chunks of firm white fish like monkfish can also work in many recipes.
Yes, high-quality 'sushi-grade' or very fresh dry scallops can be eaten raw in dishes like carpaccio or ceviche.
In a hot pan, they typically take only 2 to 3 minutes per side. They are done when the outside is golden brown and the center is opaque.
They contain a moderate amount of cholesterol (about 33mg per 100g), which is lower than many other types of shellfish and meat.
It is a small, rectangular piece of tissue attached to the side of the scallop. It is safe to eat but much tougher than the rest of the scallop, so it is usually pinched off before cooking.
sea scallops is a versatile ingredient found in cuisines around the world. With 88 calories per 100g and 16.8 grams of protein, it's a nutritious addition to many dishes.
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Yes, plain raw sea scallops are naturally gluten-free. Always check labels if they are pre-marinated or breaded.
