Scallops are delicious shellfish known for their rich yet delicate flavor.
In this article we will guide you to help you select, clean and cook scallops, to enjoy them at their best.
What are scallops?
Scallops are marine bivalve mollusks belonging to the family Pectinidae. These tasty shellfish are appreciated for their tender, delicate flavor and versatility in the kitchen. They are recognizable by their fan-shaped, ridged shells, often resembling a seashell fan.
Here are the main characteristics of scallops:
- Shell: they have two convex shells (as bivalves) typically white with pink, orange, or brown hues. They can grow to considerable sizes.
- Muscle: the adductor muscle is the edible part of the scallop. It is large, fleshy, and white, highly prized in cooking for its softness and refined flavor.
Origins
Scallops are found in marine waters around the world, especially in the North Atlantic, the Mediterranean and the Pacific.
Their farming is widespread in many regions, allowing for more stable and sustainable sourcing year-round without harming natural habitats.
Nutritional values
Based on a 100g serving of raw scallops, here are the typical nutritional values:
- Calories: about 70–90 kcal (depending on preparation and added ingredients);
- Protein: approximately 15–20 grams;
- Fat: very low in fat, usually less than 1 gram. These mostly are heart-healthy unsaturated fats.
- Vitamins & minerals: a great source of vitamin B12, iodine and selenium, which are important for nervous system and thyroid function.
- Other Minerals: also rich in iron, magnesium and potassium.
How to choose fresh scallops
When buying scallops, look for ones with tightly closed and shiny shells. If the shell is open, the scallop is likely dead and not fresh. However, you can try gently tapping it: if it closes, the scallop is still alive and fresh.
While size doesn’t always indicate freshness, if you’re looking for particularly tender scallops, choose those with a diameter of around 10 cm (4 inches). The adductor muscle inside should be bright orange in color.
Choose scallops with clear labeling about their origin and, if possible, opt for sustainably sourced options. Always check the harvest or expiration date for guaranteed freshness.
Once purchased, cook your scallops as soon as possible. You can store them in the fridge for up to 24 hours, wrapped in a damp cloth, just like mussels.
How to open scallops
To open scallops, you’ll need a sharp, pointed and sturdy knife.
Make sure to protect your hands with kitchen gloves or a dish towel to avoid injuries during the process.
If the scallops haven’t been purged yet, that will be your first step. After rinsing them thoroughly under running water, prepare a bowl filled with water and salt to recreate a natural environment that encourages them to slightly open. Let them soak for at least 30 minutes, then rinse them again under cold running water and repeat the soak in clean salted water for another 30 minutes.
Now that you have the necesssary “tools” the scallops are properly purged, it’s time to get started:
- Take the scallop
- Insert the knife between the two shells
- Slide the blade along the top shell to detach the muscle
- Be careful not to damage the muscle during this step
- Once the top shell is removed, discard any inedible parts (if purged properly, there shouldn’t be much debris)
- Rinse the edible part (the muscle) under cold running water
- You can now cook it or season it with your favorite marinade if you plan to serve it raw.
Which part of the scallop can you eat?
The edible part of the scallop is the muscle: the tender, meaty portion nestled between the two shells. It’s important to remove any non-edible parts during cleaning to guarantee a safe, refined and delicious preparation. There are many recipes that feature scallops as the star ingredient: gratinated scallops are a classic, perfect for any occasion. Who knows, maybe scallops will be the highlight of our next recipe: stay tuned to our blog to find out!
