Other4 recipes
sea scallops.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-freeKosher
ALSO KNOWN AS
king scallopsgiant scallopssea scallopsvieirascoquilles Saint-Jacqueslarge sea scallops
SERVING
CALORIES
88
PROTEIN
16.8g
CARBS
2.4g
FAT
0.80g
FIBER
0g
This ingredient is flagged as naturally gluten-free. Per 100 g, it provides 0 µg of vitamin K.
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories88kcal—
Protein16.8g34%
Carbohydrates2.4g1%
Fiber0g0%
Sugar0g0%
Total fat0.80g1%
Saturated fat0.10g1%
Trans fat0g—
Cholesterol33mg11%
Water78.5g—
MINERALS
Sodium161mg7%
Potassium322mg7%
Calcium24mg2%
Iron0.30mg2%
Magnesium37mg9%
Phosphorus219mg18%
Zinc0.90mg8%
Copper0.03mg3%
Manganese0.02mg1%
Selenium22.2µg40%
VITAMINS
Vitamin A0µg0%
Vitamin C0mg0%
Vitamin D0µg0%
Vitamin E0mg0%
Vitamin K0µg0%
Thiamin (B1)0.01mg1%
Riboflavin (B2)0.02mg2%
Niacin (B3)1.1mg7%
Pantothenic acid (B5)0.20mg4%
Vitamin B60.10mg6%
Folate (B9)16µg4%
Vitamin B121.4µg58%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 cup160g
1 oz28.4g
1 lb453.6g
1 piece35g
HEALTH BENEFITS
Why eat it.
- ✓High-quality lean protein source for muscle maintenance
- ✓Rich in Vitamin B12 for brain health and nerve function
- ✓Contains Omega-3 fatty acids which support heart health
- ✓Good source of magnesium and potassium for blood pressure regulation
COOKING TIPS
In the kitchen.
- 1Always pat scallops thoroughly dry with paper towels before searing to ensure a golden crust
- 2Remove the small, tough 'side muscle' (abductor muscle) before cooking as it becomes rubbery
- 3Cook quickly over high heat for 2 minutes per side; overcooking leads to a tough, rubbery texture
STORAGE
Keep it fresh.
- Store in the coldest part of the refrigerator for no more than 1-2 days
- Keep scallops on a bed of ice in a perforated container over a bowl to drain moisture
- For long-term storage, freeze in airtight vacuum-sealed bags for up to 3 months
FAQ
Frequently asked questions.
How can I tell if sea scallops are fresh?
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.
Do I need to wash scallops before cooking?
Rinse them quickly under cold water to remove any grit or sand, then immediately pat them very dry. Do not soak them.
What is a good substitute for sea scallops?
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.
Can I eat sea scallops raw?
Yes, high-quality 'sushi-grade' or very fresh dry scallops can be eaten raw in dishes like carpaccio or ceviche.
How long do sea scallops take to cook?
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.
Are sea scallops high in cholesterol?
They contain a moderate amount of cholesterol (about 33mg per 100g), which is lower than many other types of shellfish and meat.
What is the 'side muscle' on a scallop?
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.
Are sea scallops gluten-free?
Yes, plain raw sea scallops are naturally gluten-free. Always check labels if they are pre-marinated or breaded.
RECIPES
Cook with sea scallops.
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