Sea scallops: composition, useful properties. How to cook scallop

Sea scallops

Sea scallops are an exquisite marine delicacy. In the world's oceans, these mollusks are widely distributed. The shell of the scallops consists of two ray-ribbed rounded valves, on both sides of the top there are so-called ears - flat outgrowths. The size of the shell depends on the type of mollusk. There are byssuses on the single leg of the scallop. With their help, the mollusk is attached to its shell.

The fleshy tentacles of the scallop are located at the thickened end of the mantle. These tentacles play the role of tactile organs, and also perform the function of a kind of filter - they do not allow large particles to enter the mantle cavity.

An interesting feature of these mollusks is a huge number (up to a hundred pieces) of small eyes placed along the edge of the mantle in two rows. A damaged or lost eye is restored over time.

A large number of empty scallop shells have been found at the sites of primitive people. In the Middle Ages, during the period of strict fasting, these mollusks were especially popular. In France, the scallop is called the pilgrim or Saint Jacques shell. In this country, this mollusk is highly valued.

The main fishing areas for these cephalopods are the North, Norwegian and Far Eastern seas. From the flat bottom, scallops are caught with the help of dredges, but sometimes divers and divers collect scallops by hand.

Artificial breeding of scallops is very costly and laborious.

Nutritional value and calorie content of sea scallops

One hundred grams of scallop contains 70 g of water, 19 g of proteins (including 15% glutamic acid, 7% arginine, 7% leucine, 6% lysine, 5% phenylalanine, 4% aspartic acid, 2% proline, 2% histidine and 2% tyrosine), 2 g fat and 3 g carbohydrates.

Clam meat contains 165 mg of chlorine, 60 to 190 mg of calcium, 0.7 mg of zinc, 55 µg of chromium, 430 µg of fluorine, 4 µg of molybdenum, 6 µg of nickel, 3 µg of iron, and 90 to 200 mg of vitamin B1 , from 80 to 120 mg of vitamin B2, 2.905 mg of vitamin PP.

Calorie content of sea scallops - 92 kcal per 100g of product.

Useful properties of scallop

The beneficial properties of scallops are due to the huge amount of useful components in its composition that are easily absorbed by the human body.

The low calorie content of scallops allows them to be classified as dietary products. Therefore, many nutritionists recommend eating the meat of this mollusk for obesity.

We list the main useful properties of scallop:

• the meat of this mollusk improves the composition of blood plasma and reduces the concentration of cholesterol in the blood;
• regular consumption of shellfish has a beneficial effect on the endocrine and nervous systems, and also improves metabolism;
• the use of scallop meat helps to increase the overall tone of the body;
• scallop pulp contains calcium that is easily digestible and non-toxic for the body, so it is very useful to include the mollusk in the menu for children with a lack of calcium.
• the pulp of the mollusk increases male potency.

Ways to cook sea scallops

There are many ways to cook scallops around the world. Most often, these mollusks are boiled, baked, stewed, marinated, and also cooked together with a shell in champagne, with various sauces, they are used to make salads and barbecue, cabbage rolls, meatballs. Some gourmets prefer raw clams drizzled with lemon juice and olive oil.

The caviar pouch and the mollusk muscle are considered edible. Their meat is very tender, slightly sweet in taste and it cooks very quickly, about one or two minutes. When cooking shellfish, it is not recommended to use a lot of spices, as they destroy the delicate taste of meat.

Rules for the purchase, storage and use of scallops

Fresh clam meat should be pinkish-cream or greyish in color. A fresh scallop should smell like the sea.

It is believed that larger scallops are older and less enriched with valuable components.

If these delicacies are to be eaten raw, they must be alive. The shells of live mollusks should close when touched with a finger.

Frozen scallops should be thawed at room temperature, avoiding hot water and microwave ovens. Frozen shellfish can be stored for no more than three months. Fresh scallops can be stored in the refrigerator in a container with ice for no more than three days.

Contraindications to the use of sea scallops

Scallops should not be consumed with hyperthyroidism, as they contain a significant amount of iodine. You should not try this delicacy with individual intolerance to seafood, as well as during lactation (due to possible allergic reactions).

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Medical directory / Food / G Sea scallops Sea scallops belong to a number of molluscs. They live in all the oceans of the earth. They are not bred at home, but they are caught on an industrial scale by the French and Chinese, since scallops are a delicacy. Freshly caught, scallops are immediately processed and frozen for further consumption or transportation. Mollusks are unique animals, they cleanse the ocean by pumping water through them. Together with water, they absorb food - small inhabitants of the ocean. Shellfish leave behind shells that are very fond of children and can be found on almost any beach. Properties of scallops Scallops live in bivalve shells that resemble a comb in their shape, hence the name. Mollusks do not stay still, they move through the water by flapping their shells to move forward. The taste of the scallop is very delicate, sweetish, the meat is vaguely reminiscent of a crab. Clam meat goes very well with lemon juice. Calcium, which is contained in scallops, is completely absorbed by the body, which does not happen often. Scallops are useful for young children, as their growing bodies most of all need building material for bones. The scallop reaches from 2 to 20 centimeters in diameter. It is attached inside the shell with the help of a special leg on which the byssus are located. The color of the shell can be very different, the black and white pattern makes the shells unique. The body of the mollusk is covered with a special protective film - the mantle. It performs a protective function. It also contains many of the scallop's eyes, allowing it to see, albeit very close. In the structure of the scallop there are small tentacles that perform the function of touch. With their help, the mollusk recognizes foreign bodies that enter the shell and divides them into edible and not. Scallop is quite difficult to find raw. This is a very specific product, in order to preserve its properties for as long as possible, the caught mollusks are frozen or salted. In this form, scallops are packaged and sold. You need to defrost them gradually at room temperature by putting them in cold water. Freezing shellfish a second time is not recommended. Benefits of sea scallops Sea scallops have a beneficial effect on the functioning of the stomach, pancreas, and improve digestion. Shellfish are good for the thyroid gland due to their high iodine content. They are useful to take in violations of the thyroid gland. Phosphorus and calcium strengthen bones, make teeth harder, hair and nails less brittle. Sea scallop improves the work of the heart, cleanses the blood of cholesterol, strengthens blood vessels, and contributes to a better blood supply to internal organs. Scallops improve reproductive function, improve potency and libido, and therefore are very useful for men. Scallop is a natural effective aphrodisiac. The use of sea scallops Scallop meat is used in cooking for preparing various seafood dishes. Scallops improve the work of the endocrine and nervous systems, improve mood, restore vitality and strength. Due to the high protein content, shellfish are used in dietetics. They are low in calories, so they deliver a lot of useful substances to the body without creating fat deposits. Regular consumption of shellfish in food makes the figure slimmer and sleeker, contributes to better functioning of the body as a whole. Shells are used as decoration, they are used to make souvenirs. Vacationers on the coast collect shells in memory of the holiday. Scallops are advised to eat for people with rheumatism, gout, problems with the musculoskeletal system, bone strength. Harm of scallops You can not abuse shellfish to people with an excess of calcium, iodine or phosphorus in the body. Scallops are very delicate to storage conditions and can easily deteriorate; if a spoiled product is used, poisoning and disruption of the digestive system are possible.

Composition and presence of nutrients

Scallops have a very rich and varied composition, since their meat contains a large amount of protein, as well as minerals: magnesium, iodine, iron, phosphorus, copper, zinc, manganese, cobalt. The composition also includes polyunsaturated omega acids and a multivitamin complex. Scallop meat is considered dietary due to the fact that it is low-calorie, low-fat and low in carbohydrates.

Sea scallops are rich in vitamin B12, thiamine, riboflavin, and it is also the best source of calcium. Biocalcium is non-toxic and does not have a harmful effect on the human body, so it is useful to give scallops to children who have a lack of calcium.

Useful and medicinal properties

Scallop meat lowers cholesterol levels in the blood, normalizes metabolism, improves the functioning of the nervous, endocrine and cardiovascular systems, and increases the overall tone of the human body. A large amount of iodine in the composition of scallops, as well as a high biological value, allow us to recommend them as a necessary product in the diet of patients with atherosclerosis.

Scallop in Asian culture rises to one of the indispensable means to increase potency in men. Scientists have proven that regular consumption of scallop helps not only restore sexual function, but also maintain it at a high level for a long time.

The most valuable in scallops are the mantle and the closure muscle. Scallop is a source of the most valuable natural minerals, and its benefits cannot be overestimated. Even meat contains vitamin PP, which is part of the enzymes that provide cellular respiration. It also has a positive effect on the normal functioning of the pancreas and stomach.

In cooking

Scallop meat is used to prepare a variety of dishes: soups, salads, cabbage rolls, meatballs and many others. It is very soft and sweet in taste. French cuisine is especially rich in various recipes that include scallops.

There are many different ways to cook scallops. They are baked, boiled, marinated, stewed, and together with the shell they are cooked in champagne. Also, some gourmets eat them raw, pouring olive oil and lemon juice.

In cosmetology

Scallop is undoubtedly useful for people who are obese, especially those with manifestations of atherosclerotic vascular disease. Dishes with this dietary seafood, due to their low calorie content, are recommended by many nutritionists.

More recently, scallop extract has been used in various face creams. Since the rich mineral composition of shellfish has an excellent effect on the skin.

Dangerous properties of scallops

If there is a possibility of an allergic reaction, then the scallops should be treated with caution. For the same reason, women during pregnancy and lactation are not recommended to try this delicacy.

With hyperthyroidism, scallops should also not be consumed, due to the high content of iodine in their composition.

After watching the video, you will learn how to properly butcher scallops.

Sea scallops: composition, useful properties. How to cook scallop

Delicate sweet meat of scallops is considered a delicacy. This marine animal is familiar to many firsthand. From the warm seas we bring small shells resembling a fan in shape and having a variety of colors. These are the wings of our scallops. Looking at them, it becomes clear why they were called that. The ribbed surface really resembles a comb. Between two such valves, the mollusk lives. Opening and closing them, he moves along the seabed in search of food or fleeing from the main enemy - the starfish.

Scallops from the northern seas and the Far East get to the store shelves. Their sizes can reach 20 cm in diameter. A large muscle of a mollusk and a bag of caviar are used as food. They are sold frozen, salted or pickled.

Composition of scallops

Sea scallops are very tasty and are used in various dishes.. Their meat is classified as a dietary product. In addition, they contain a huge amount of substances necessary for the human body for normal operation. For example, the scallop muscle contains essential amino acids, nitrogenous substances and lipids.

As you know, the human body synthesizes only 8 types of amino acids. And 12 more species he needs to get with food for the construction of protein, which at one time serves as a building material for absolutely all organs, ligaments, tendons, glands and other parts of the body. Lipids are necessary for the body to supply energy to intercellular processes.

Like any seafood, scallop is rich in all kinds of minerals - calcium, sodium, magnesium, sulfur, iodine, copper, iron, manganese, phosphorus, etc. There are quite a lot of vitamins in it - B1, B2, B6 and B12. Scallops are very rich in protein. For example, if we compare the content of amino acids in a scallop and in marine fish (on average), it turns out that there are twice as many of them in a scallop. It also contains a lot of iodine. To be exact, it is 150 times more than in beef. At the same time, the meat of this shellfish is digested much faster than beef or pork.

Useful properties of scallops

The benefits of scallops have been known since ancient Greece.. There it was used not only as a product, but also as a remedy. The rich composition of scallops suggests that they are useful for everyone - from young to old. Their meat is recommended for people suffering from bone and joint diseases associated with a lack of calcium. This mollusk is especially useful for children during intensive growth of the skeleton and for the elderly, in whom calcium is gradually washed out of the bones. A small serving of scallops fills the daily requirement for riboflavin and thiamine.

Part scallops biocalcium is included - a harmless, non-toxic substance that does not cause any unpleasant symptoms. Therefore, scallops can be eaten by children and people recovering from illness.

Thanks to B vitamins, these mollusks have a beneficial effect on the nervous system. In addition, their meat helps to lower blood cholesterol levels. Scallops are especially useful for those who have joint problems. Losing weight should also pay attention to this dietary product. There is a lot of protein in it, but there is almost no fat. In Asian countries scallops valued for their ability to increase male potency. Moreover, with regular consumption of clam meat, the effect is fixed for a long time.

How to cook scallop

Sea scallop dishes

In Russia scallops can be found in ice cream and marinated - as part of the so-called sea cocktails, where they are adjacent to mussels, small octopuses and shrimps.

You can also meet scallops with or without armor. The meat can vary in color - from grayish pink to bright orange. Dishes with scallop exists in many countries. This product is especially appreciated in Japan, China, France, Spain and Croatia. Salads, soups, appetizers, aspic and much more are prepared from scallops.

Royal scallops

This dish is very easy to prepare. And his taste is truly royal. To prepare it, you will need 400 g of scallops, 100 g of butter, rice (by eye), 100 g of sweet pepper, 100 g of onions and 100 g of ketchup or tomato paste.

You need to cook two pans at once. Put 50 g of butter and all the scallops on one, salt them a little. You need to fry them until golden brown. From time to time, the scallops need to be turned over. Now you can finely chop the pepper and onion. Put the remaining butter in the second pan, when it melts, you need to add vegetables. When they are slightly fried, you can add ketchup and warm the sauce for 2 minutes. Boil the rice and place on a large flat plate. To make the rice golden, you can add curry or turmeric during cooking, as well as any spices to give a piquant taste. Top the scallops with the prepared sauce. Sprigs of greens can be laid out on the sides of the plate.

Teriyaki sea scallops

This recipe came to us from Japan. In this country they know a lot about cooking seafood. We will need 300 g of scallops, 1 lettuce leaf, 4 tablespoons of soy sauce, 2 tablespoons of sake (rice vodka) or sherry, 1 tablespoon of sesame oil, half a teaspoon of grated ginger and crushed garlic.

Mix soy sauce, sake, sesame oil, ginger and garlic in a large bowl. Soak the scallops in this marinade for 2 hours. If among the scallops there are especially large ones, they can be cut in half. The oven must be heated to 200 degrees. On a baking sheet, you can put baking paper or foil greased with oil. Scallops need to be dried a little and laid out in one layer. They bake for 4 minutes. After that, they need to be turned over and left in the oven for another 1 minute, repeat this action again. A lettuce leaf is laid out on a dish, and baked scallops are placed on top.

Country style sea scallops

For this dish we need scallops, flour, olive oil, tomato juice, tomatoes, parsley, cilantro, lemon juice, ketchup and juice. The recipe is good because there is no need to observe strict proportions. Everything is done by eye.

Scallops need to be thawed, washed and dried with a paper towel. In a deep plate, mix the flour and salt, then put the scallops there and roll them in the resulting mixture.

Pour a little olive oil into a preheated pan, put the scallops and fry for 5 minutes on both sides. Now we can move on to making the sauce. To do this, you need to put tomatoes in a saucepan - fresh or canned, pour them with tomato juice and add a little ketchup for spiciness. We also add finely chopped parsley and cilantro. Greens should be quite a lot. Later you need to add crushed garlic. Now we put our scallops in this tomato mixture, put them out on medium heat for about three minutes, and then on low heat for another 5 minutes. Get a sort of stew of tomatoes, herbs and scallops.

Scallop

One of the many representatives of the family of bivalve marine molluscs is scallops. They are able to move in the water thanks to their flaps - by quickly flapping them, they can travel long distances. You can meet scallops anywhere, because they live in all oceans. As a rule, the shell of scallops is uneven and has “ears” on it; they are represented by large areas on the sides of the top of the scallop. It is also impossible not to mention an interesting feature of scallops: they have eyes on the edge of the mantle. Two rows of small eyes see at a sufficient distance in order to react in time to the approach of the enemy. The total number of eyes in one scallop is 100 pieces!

Sea scallops can vary in size, for example, Japanese scallops are the largest, but Scottish scallops are medium in size. There are red Chilean scallops, which are quite small, but are valued for their specific taste.

You can buy sea scallops both peeled and with a shell. Remember that fresh shellfish have a strong smell of the sea, if there is none, then think about whether they want to sell you stale goods. Very large scallops are older and have fewer nutrients than younger scallops, which can be much smaller. When you open the shells, you will see the meat, in the form of a column, which has a grayish or creamy pink color. Only such scallop is fresh and suitable for further preparation and safe consumption.

Consumption and storage of scallops

If you choose to use raw scallops, buy them alive. Pay attention to their valves - in living individuals, they must be closed, or they will close when touched with fingers. Only in this case, scallops can be consumed fresh. Fresh scallops can be stored in the refrigerator for up to three days, after placing them in a container with ice.

If your plans do not include the use or consumption of scallops immediately after purchase, then it is better to freeze them immediately. If you bought already frozen products, then pay attention to the period of their manufacture and storage, it should not exceed 3 months from the date of production. If you yourself freeze scallops, then follow the same conditions - store the product for no longer than three months in the freezer.

Defrosting and cleaning scallops

If necessary, scallops can be thawed, for this you need to set the container with scallops in a room with room temperature. Never defrost scallops in the microwave or in hot water. So you can significantly spoil the taste of mollusks and the quality of the dish prepared from them. Only after the scallops have completely melted can they be cooked.

Rinse the scallops thoroughly in cold water before you start cooking. If white matter has formed on the sides of the valves, remove it. If you notice that there is a coral-colored bag in the scallop, do not throw it away, because this is a delicacy - scallop caviar, it is very tasty and appreciated by gourmets.

Useful properties of scallops

The benefits and taste of scallops have been known since ancient times. Scallop shells can be seen on the emblems of the Way of St. James, which crosses Europe, its image is used by pilgrims going to the tomb of St. James. It is the scallop shell that is used as a symbol of the water feminine.

In addition to their aesthetic value, scallops are also valued for their dietary properties. The low calorie content of scallops makes them a unique dietary product, 100 grams of which contains only 88 kcal. Also, 100 grams of these shellfish contains 17.5 grams of protein, 2 grams of fat, 70 grams of water.

Among the beneficial properties of scallops, the content of a large amount of protein and minerals, iodine, iron and phosphorus, zinc, copper and cobalt, manganese and magnesium is distinguished. The diverse composition of scallop meat includes polyunsaturated omega acids and a complex of multivitamins. A small amount of carbohydrates and low calorie content make scallop meat a favorite delicacy for those who follow their figure and follow diets.

Scallop meat is rich in B vitamins, riboflavin and thiamine, calcium. It is the biocalcium contained in scallops that is not dangerous for small children who have a lack of this element in the body. It is especially important that scallop meat significantly lowers cholesterol levels in the blood, also normalizes the metabolism in the human body and improves the functioning of the nervous and endocrine systems. The use of this product has a good effect on the cardiovascular system, increases the tone of the human body.

The composition of scallop meat contains a lot of iodine, which means that this product is most useful for those who suffer from a lack of this element in the body. The high nutritional value of scallops is also appreciated by people suffering from atherosclerosis, this particular product will be useful in this case, like no other.

In Asian culture, scallops are one of the most indispensable means to increase potency in men. At the same time, folk healers received support from scientists who confirmed the positive effect of scallop meat on potency. With regular consumption of scallops, potency increases, sexual function improves, and sexual desire is also maintained.

The most valuable parts of the scallop are the closure muscle and the mantle. It is in these parts that important elements and vitamins are found, which are so valued in cooking and traditional medicine. Being an excellent source of the most useful natural minerals, vitamin PP and a huge amount of enzymes, scallop provides the human body with cellular respiration and has a positive effect on the functioning of the pancreas and the gastrointestinal tract as a whole.

cooking scallop

An incredible number of tasty and satisfying dishes are prepared from scallop meat, for example, soups and salads, meatballs, cabbage rolls and dressings for side dishes. The meat of mollusks is very tender, it is distinguished by sweetness and exquisite taste. In French cuisine, there are especially many recipes for cooking scallops in different versions. Do not be lazy, read and find exactly what your soul desires!

Scallops can be baked and marinated, boiled and fried, stewed. The most exquisite is the preparation of a scallop with a shell in champagne. Some gourmets eat shellfish raw, while using olive oil and lemon juice as a dressing.

Scallop in medicine and cosmetology

Undoubtedly, scallop meat is very useful, especially for those who suffer from atherosclerosis or obesity, which is manifested by affected vessels. This dietary product, as well as dishes based on it, are low in calories, which is why they are recommended by dietitians around the world as a prevention and treatment for the above ailments.

You can often find scallop extract on the packaging of various cosmetics, ranging from creams to healing powders and mixtures. Not so long ago, scallop extract began to be used in face creams. And all due to the fact that the mollusk is rich in minerals and elements that have an excellent effect on the color and general condition of the skin.

Sea scallops are a versatile delicacy that can be prepared in many ways. They can be boiled, fried, added to a salad or soup, stewed, marinated. At the same time, the taste of seafood will not stand out from the general palette of the dish, but will only complement it with its tenderness. Residents of Europe, China and Japan will not have a question about what it is - scallops. But in our country, meeting them on the table is a rarity. To correct this shortcoming, let's try to understand the usefulness of this product.

What is it - sea scallops?

Sea scallops are mollusk-type animals. They live in the salty waters of almost all the seas of the oceans. The soft body of the mollusk is closed on both sides by two ribbed valves in the shape of a semicircle. Mollusks spend their entire lives at the bottom of water bodies. An interesting feature of this invertebrate is its way of locomotion. In order to give acceleration to its body, the mollusk intensively opens and closes the shell valves. Dredges are used to collect scallops from the bottom. But if the deep-water surface is not even, then the collection is done manually.

Answering the question: "What is it - scallops?" - it is impossible not to touch upon their symbolic meaning. In the old days, the shells of these mollusks were used as a talisman and amulet. Also, the scallop shell was a symbol of femininity, fertility. For example, in Botticelli's painting The Birth of Venus, the goddess is born from sea foam on a scallop shell. After the pilgrimage that the Apostle James made, the clam shell became the symbol of all pilgrims making a spiritual journey to the tomb of this saint. In the modern world, the scallop shell is used for its logo by the well-known Shell company, which produces oils for cars.

Benefits of sea scallops

Answering the question of what it is - scallops, you need to make out the composition of the delicacy. Bivalves are a storehouse of nutrients and a favorite product of nutritionists. In order to make sure of their healing properties, we will analyze the components in order:

• Squirrels. The content of this organic matter in the scallop is high. Approximately 100 grams of the product contains about 40 grams of protein. It contains essential amino acids that are not produced in our body, but their significance is great. By consuming proteins in food, we provide ourselves with building components from which the proteins of our body are formed. Also, substances are of great importance in the formation of a protective reaction of the body to antigens.
• Fats. In the composition of scallop meat, the amount of fat tends to zero. There are only about 0.9 grams of fat per 100 grams of product. That is why this sea delicacy is included in the menu of many diets.
• Carbohydrates. The sugar content in scallops is also negligible. People suffering from high blood sugar can safely consume this type of product.
• Vitamin B12. Compared to squid and shrimp, scallop is the leader in the content of an important vitamin for human life. Eating the meat of a sea delicacy as food, you provide yourself with a supply of health. After all, it is known that vitamin B12 is responsible in the human body for hematopoiesis and the functioning of the nervous system without failures. 200 grams of the product contains a daily dose of vitamin B12.
• Iodine. All seafood delicacies contain iodine, so scallops are no exception. In 100 grams of meat there is a daily norm of a microelement. The value of iodine for the human body is great. After all, he is involved in the synthesis of the hormone, which is responsible for the production of energy in the body. The lack of this trace element leads to apathy and a decrease in vitality.
• Omega-3 fatty acids. Once in our body, these unsaturated acids actively affect the well-being of a person. Indeed, thanks to omega-3, blood vessels do not become overgrown with atherosclerotic plaques, and the blood circulating through them does not thicken. In addition to the beneficial effect on the cardiovascular system, omega-3s affect the state of the brain. Doctors often prescribe drugs containing these unsaturated acids to people with poor memory. A nice bonus from the presence of omega-3 in food is good skin condition, youth.
• The scallop fillet contains a huge amount of trace elements (about 2 grams per 100 grams of product). Here are present: phosphorus, sodium, zinc, potassium, calcium, sulfur and others. All of them contribute to the normal functioning of the body.

Harm of scallops

Scallop, like most seafood, is a serious allergen. Therefore, if a person has a reaction to shrimp, crabs, squid and other seafood, then it is better to refuse to use this delicacy.

Also, with caution, people suffering from hyperthyroidism should eat scallops. After all, additional consumption of iodine in this case will negatively affect human health.

How to choose

When scallops are harvested from the seabed, they are immediately cooled and cleaned of the exoskeleton. We are used to seeing an already gutted version of the delicacy. Sea scallop is a perishable product. Therefore, it is impossible to purchase it fresh in cities located far from the sea. Frozen scallops are often found on store shelves and, less often, a chilled product. A good and fresh scallop has a cream color and small size. The white color of the scallop indicates the pre-treatment of the mollusk before freezing. Large sizes indicate the age of the scallop: the larger the mollusk, the older it is, the less nutrients it contains.

How to store

The main way to store a sea delicacy is shock freezing and vacuum packaging. In this form, the scallop can be stored for 3 months. If you are lucky and you bought a chilled product, then you can keep it fresh with the help of ice. In this form, it can be kept in the refrigerator for up to three days. The best option is to cook and eat.

Price

The price of scallops depends on where the mollusk was caught. Most often in Russia, Sakhalin, North Kuril and Chinese scallops are found on sale. The best are those that were mined in the northern seas. The price of scallops per kg varies from 1500 rubles to 2500 rubles. Despite the high cost of the product, it is quite in demand among consumers.

Delicious delicacy

In reviews of recipes with scallops, the impression of culinary specialists about these mollusks is very positive, since you can cook a lot of delicious dishes from it. This is a very grateful product for use in cooking. You can simply boil it for a few minutes in water, and then enjoy the most delicate taste of the delicacy. In Japan, for example, it is customary to eat raw clams, adding only some kind of sauce. Another of the elementary ways to serve scallops is to fry in a hot skillet for a few seconds on each side. According to the reviews of lovers of this delicacy, its texture and taste remain the most delicate.

Recipe: Scallop Salad

Despite the fact that sea scallops are no longer considered exotic products and you can buy them in almost any supermarket, a dish with this delicacy will always be a table decoration. One common way to serve clam is to make a salad with it. There are many recipes for this kind of snacks on the Internet. For example, the combination of tomatoes and scallops is harmonious, so based on these products, you can come up with a lot of snack variations. Consider one of the options for how to cook scallops.

Ingredients: 3 medium tomatoes, 300 grams of scallops, 2 boiled eggs, 1 small onion. Mayonnaise can be used as a sauce.

First you need to boil the scallops in slightly salted water for no more than five minutes. Then put them in a colander and set aside. While the clams are cooling, dice the tomatoes, chop the eggs, fry the onion in a pan until tender. After the main component of the salad has cooled, tear the fillet into fibers with your hands. The final step is to mix all the salad ingredients with mayonnaise and salt to taste.

Recipe: okroshka with scallops

On the Internet, you can also find original recipes with scallops. Surprise your household with okroshka with this shellfish.

Ingredients: 3 boiled potatoes, 2 boiled eggs, 2 fresh cucumbers, 1 bunch of dill, onion, 300 grams of scallop. For sauce: 4 tbsp. l. sour cream, 1 tbsp. a spoonful of sugar, mustard and salt to taste. Use the kvass you like as a liquid component.

Cooking the dish is no different from the usual okroshka. Dice potatoes, eggs, cucumbers. Fry sea scallops in a pan for no more than five minutes. Then cut into cubes too. Mix all the ingredients in a saucepan, add chopped onion and dill. In a separate bowl, mix mustard, sour cream, salt, sugar. Add sauce before serving. Pour kvass for each portion.

Now even the inhabitants of Siberia can please themselves with a treat made from sea scallops. To do this, they do not need to fly to the sea coast, but just walk a few meters to the nearest supermarket.

The soft fleshy texture and delicately mild sweet flavor of scallops appeal even to those who are not particularly fond of fish or other marine products. Like many seafood, scallop is a delicacy. Containing omega-3 fatty acids and relatively low in calories, they are one of the richest sources of protein. Another thing about this seafood delicacy is that many people like their versatility, they can be cooked in a variety of ways, from simple frying or grilling to soups, stews, and other dishes. Therefore, you definitely need to learn more about the benefits of this seafood, how to choose, cook and eat it correctly.

What are sea scallops and what do they look like?

From year to year, people increasingly began to cook and eat this marine product. For example, in France they don’t imagine breakfast, lunch or dinner without it at all. Therefore, having visited a French restaurant, it is impossible to refuse a dish with scallops. But many of our compatriots do not know what scallops are, what they look like. And this is quite justified. Although we have maritime borders, most of us live far from the sea and ocean.

At the bottom of many seas and oceans live peculiar molluscs, which are known throughout the world as scallops. In appearance, they may resemble oysters or mussels. But still different from them. Scallops are mollusks that have two beautiful shells. If oysters and mussels have a smooth shell, then in scallops it is ribbed or serrated and resembles a comb, 20 centimeters in size (diameter).

The sink consists of two shells hinged to each other at one end, thanks to which it can be opened and closed. Biologists, they belong to the family of bivalves and belong to the order Pectinoida.

Unlike other shellfish we eat, such as mussels and oysters, most species of scallops are free-swimming and can move along the seafloor, moving a few centimeters at a time, rapidly opening and closing their shells in the process.

Thanks to the clapping of the shell valves, the mollusk moves not only along the bottom, but also rises up. Inside the shell is a jelly-like substance called the mantle. Along its edge there are up to a hundred scallop eyes. When the flaps slam shut (during a period of danger), muscles are used (they are also called a single muscle), which look like a certain substance of gray or pink color, which is a column.

The edible part of the scallop is the white muscle that opens and closes the shell flaps. The reproductive glands known as "corals" are also edible, though not widely consumed. The color of the muscle itself can vary from light ivory to beige.

Raw scallop is usually round in shape, somewhat translucent. Large scallops can be 2.5 to 5 centimeters thick. But most species are much smaller.

Scallops are found in all oceans and seas. There are several hundred species of these bivalves. In Europe, the most popular type is the Icelandic scallop. We are found in the Barents Sea in its southeastern part.

In addition, seaside and Black Sea scallops are commercial species. The habitats of the first are near the coasts of Sakhalin and Kamchatka. The second is the waters of the Black Sea.

What do scallops look like?

Sea scallops composition and useful properties

It is not uncommon when a consumer, although he considers seafood valuable for the body, in most cases does not think about their composition and the beneficial substances that they contain.

Not at all appetizing at first glance, scallop meat contains:

• easily digestible protein (by the way, it is completely digested);
• fats;
• carbohydrates (although some experts claim their absence);
• essential amino acids;
• nitrogenous substances;
• lipids;
• water;
• B vitamins (pyridoxine, riboflavin, thiamine, cyanocobalamin (B12), nicotinic acid);
• minerals represented by magnesium, sodium, sulfur, calcium, copper, iodine, iron, phosphorus, nickel, molybdenum, chlorine, zinc, fluorine, manganese and others.

The calorie content of 100 grams of seafood meat varies from 88 to 92 kilocalories.

If we talk about the beneficial properties of this type of seafood, then first of all it is necessary to note the protein that the body needs as the main building material of cells and a source of amino acids. One 100 gram serving contains about 18 grams of protein, and is a good source of primarily three amino acids: cystine, tryptophan, and isoleucine.

Cystine is a sulfur-containing amino acid needed for healthy skin, hair, bones and connective tissue. This amino acid plays an important role in the metabolism of vitamin B6, in the healing of burns and wounds, and in the production of insulin.

Tryptophan helps regulate appetite, elevates mood, and is important for good, healthy sleep.

Isoleucine is another important amino acid for human health. It is involved in the repair of muscle tissue and may contribute to faster muscle recovery after exercise.

Although scallops contain fat, they contain very little of it. There is only 1 gram in one 100 gram serving. They, albeit a little, but still give us Omega-3 fatty acids (only about 0.35 grams per serving). Our body cannot produce these fatty acids on its own, but they are important for health. Omega-3s play a role in maintaining normal brain function, growth and development. They also help reduce inflammation and reduce the risk of cancer, heart disease, and arthritis.

Foods that are high in protein but low in fat can prevent excess calorie intake and the accumulation of elevated cholesterol levels.

Sea scallops contain various minerals useful for the human body. First of all, iodine, selenium and zinc should be highlighted in this list. One serving (100 grams) contains almost 26 percent of the daily value of selenium and 9 percent of zinc. Selenium is an antioxidant and helps prevent the oxidative effects of free radicals. Zinc is involved in over 100 different enzymatic reactions. It helps support the immune system, is involved in protein synthesis, cell division, and promotes wound healing. Iodine is needed for the functioning of the thyroid gland. Products containing this element are necessary in the diet of both adults and children. It should be noted that it is almost 150 times more in scallops than in the same portion of beef.

They are also a good source of phosphorus, magnesium, potassium, and sodium. Calcium and phosphorus are the most abundant minerals in the human body. Phosphorus is especially important for the good condition of bones and teeth. It is in scallops about 30 percent of the daily requirement.

Magnesium is involved in over 300 biochemical reactions and is also important for bones. One serving can provide 19 percent of this element. By causing blood vessels to relax, it helps lower blood pressure while improving blood flow.

Potassium is primarily important for the cardiovascular system, as well as for the proper formation of cells. It plays a role in normal muscle function and maintains normal blood pressure.

Scallops are an excellent source of vitamin B12. We need this vitamin to convert homocysteine, a substance that can have an adverse effect on the walls of blood vessels. High levels of homocysteine ​​have been linked to an increased risk of atherosclerosis, diabetic heart disease, heart attacks, and strokes. Some studies show a link with the risk of osteoporosis: people who have a low content of this vitamin are more prone to this disease. This is especially true for women. It is they who most often suffer from this disease, especially after the onset of menopause.

sea ​​scallops health benefits

In fact, any seafood is useful for a person from one point of view or another. Sea scallops, which belong to the category of seafood, can bring the following benefits to the body:

• stabilize and normalize the work of the stomach and pancreas;
• strengthen the nervous system;
• cure psycho-emotional disorders;
• strengthen bone tissue, in particular teeth;
• normalize the functioning of the thyroid gland;
• prevent and treat atherosclerosis (vascular cholesterol plaques are destroyed);
• remove excess and “bad” cholesterol from the blood;
• help to reduce body weight in case of obesity;
• provide stable work of muscles, ligaments and tendons;
• contribute to the production of easily digestible protein in the body, which is considered a building material for all cells;
• at the intercellular level, they activate metabolic processes;
• strengthen the human body as a whole;
• are used as a valuable natural dietary food product;
• there is a rejuvenation of the body by increasing regenerative functions;
• increase the level of testosterone produced;
• strengthen "male power", maintaining potency for a long time (scallops are considered natural aphrodisiacs and are highly valued by oriental men).

In cosmetology, it is customary to use the extract of these sea mollusks, which is added to many creams, lotions and face masks.

How to choose scallops

Back in the days of ancient Greece, there was no problem choosing the so-called shell food. After all, it was always fresh, because it was very popular.

Today, to prepare a tasty and healthy scallop dish, you need to find the right approach to choosing a product that is most often sold in stores peeled.

Thus, you should pay special attention to the following:

• sizes (Chilean are the smallest, Irish or Scottish are considered medium, seaside and Japanese scallops are considered the largest);
• color (it should be cream or light pink, but in no case white, because whiteness indicates prolonged soaking in order to extend shelf life);
• smell (it should resemble a warm sea);
• for frozen scallops, the packaging with the production date becomes the main choice when choosing (it should not have a leak).

How to store scallops

Since scallops are extremely perishable, they are usually removed from the shell, washed and frozen. Ice is allowed.

When storing all types of seafood, including scallops, it is important to keep them cold as seafood is very sensitive to temperature. Therefore, when buying scallops or other seafood, be sure to put them in the refrigerator as soon as possible. If this is not possible to do quickly, then after purchase, put them in a cooler bag so that they remain cold and do not deteriorate.

The temperature of most refrigerators is slightly warmer than the ideal temperature for storing seafood. Therefore, to ensure maximum freshness and quality, it is important to use special storage methods to create the optimal temperature for preserving scallops. One of the easiest ways to do this is to place the scallops, which need to be well wrapped, in an ice-filled baking dish. Then place them on the bottom shelf of the refrigerator, where the lowest temperature is maintained.

Refill ice once or twice a day. Scallops can be refrigerated for up to two days, although they should be purchased shortly before cooking.

You can extend the shelf life of scallops by freezing them. To do this, put them in a plastic container and place them in the coldest part of the freezer, where they will keep for about three months.

How to cook sea scallops

Despite the fame of scallops in cooking since ancient times, they still won special honor from the French. After all, it was in France that culinary specialists learned to make truly masterpiece dishes from them.

In order to do everything right if it is impossible to purchase freshly caught mollusks, but only frozen ones, they must be:

• thaw at room temperature;
• do not use hot water or a microwave;
• do not unpack the scallops until they are completely defrosted.

Alternatively, they can be placed in the refrigerator to defrost.

And only after all these stages, you can start cooking by choosing your favorite dish. The scallops should be cooked within a few minutes, as prolonged cooking will make them tough and fibrous, and therefore not tasty.

The main methods for preparing scallops are as follows.

Cooking. To do this, lower the seafood into salted boiling water and count to 100; after this time, you need to quickly remove the scallops.

Roasting. A piece of butter is melted in a frying pan. Scallops are placed in it with culinary tongs, taking into account their quick turning. Fry until golden brown on all sides.

Pickling. A mixture of cinnamon, black and red pepper is used as a marinade. The scallops are dipped in the marinade, placed in a glass dish and then drizzled with olive oil. Literally in 15 minutes, marinated scallops are ready to eat.

Any option for cooking scallops becomes a good component of salads, cereals, vegetable and fish soups. They can be consumed fresh raw. In order to make the meat spicy, it is poured with lemon juice or olive oil.

Cooked scallops can be served with papaya, cilantro, jalapeno and ginger salsa.

Leek, cherry tomatoes are suitable for barbecue of marinated scallops. Roast the kebab in the oven, basting or brushing with garlic olive oil after cooking.

Scallops can be added to gazpacho soup, which will give a better taste to the dish and provide additional nutrients.

Contraindications and harm of scallops

Unfortunately, such marine products are not useful for all their consumers. First of all, it is worth checking the level of calcium in the blood. When it is normal, it is better to refuse a delicious dish with scallops, because an allergic reaction may occur (and this is a very unpleasant effect that can forever cause an aversion to the tender meat of the sea).

Individual intolerance, although it refers to rare cases, but it also happens.

In general, scallops are a healthy seafood, rich in protein and other nutrients.

Learn more about the benefits of scallops, how to choose, store and eat.

This seafood has invaluable benefits, rich in protein, iodine, vitamins and minerals. It is less popular in Russian cuisines than the usual shrimp, mussels and rapana. The peculiarity of this product is its unique taste. What dishes can be prepared from this inhabitant of marine nature?

How to cook scallops at home

These clams are boiled, pickled or eaten raw. You need to buy, carefully looking at the color of the pulp, it should be gray, pink or cream, pronounced smell of the sea. It is permissible to use raw only living inhabitants of the sea, their shell is always closed. It is better to water the meat with lemon juice, olive oil or a sauce made from these ingredients. How to cook scallops at home will be described below.

frozen

Seafood spoils quickly, which is why they are often frozen immediately after being caught. They can be sold in three types: frozen sea cocktail, bulk goods or in vacuum packaging. Individual packaging is better for buying. It is important to know how to cook frozen scallops in order to preserve their beneficial properties and not kill the refined taste. You need to defrost clams exclusively at room temperature, without hot water and a microwave oven, so as not to spoil the taste properties.

How to fry

Creatures from the bivalve family cook quickly. For those who are interested in how to fry sea scallops, there is a simple instruction. It can be fried in a pan or grilled. It is important that the seafood does not come into contact with each other when cooking, it is better to use olive or butter, the dairy product will shade the pleasant sweetness as much as possible, you need to fry on both sides, until golden brown (see photo). The total heat treatment time does not exceed 5 minutes.

How much to cook

By themselves, these inhabitants of the sea have a low calorie content. Those who follow a strict diet or an exceptionally healthy diet should know how to boil scallops. They need to be thrown into boiling water, left for 3-4 minutes. The readiness of the product is indicated by the loss of transparency, the meat should look dull white (as in the photo), then they can be removed from the pan. To spice up, you can add different types of sauces.

scallop recipe

This sea delicacy gained its popularity thanks to strict church fasts. Believers tried to compensate for the lack of meat, but also to make their diet rich in vitamins and tasty, therefore they introduced shellfish in large quantities to the menu. There is more than one recipe for scallops: soups are cooked from the pulp, kebabs are fried, it is added to salads, combined with other seafood, marinated under a variety of sauces.

Pickled

You can safely experiment with marinades, giving them your favorite accents. You can marinate scallops with vinegar, lemon, cream, soy sauce, oriental spices, wine. You can come up with your own cooking method, combining different products and achieving the perfect taste. It is very important to select spices so as not to interrupt the taste of the main component.

Ingredients:

• balsamic vinegar - 40 g;
• ground or grated ginger - 30 g;
• cilantro - 1/5 bunch;
• olive oil - 30 g;
• large scallops - 9 pcs.;
• garlic - 0.5 cloves.

Cooking method:

1. Mix vinegar and oil together. Finely chop the garlic, chop the ginger, tear the cilantro with your hands.
2. Pour the clams with a mixture of oil and vinegar, add the remaining ingredients, mix well.
3. Leave in a cold place for an hour and a half, then serve.

Salad

Good food compatibility has made shellfish a popular ingredient in many different dishes. Salad with scallops can be found on the Internet or come up with your own. Relying on the taste preferences of their household members. The main guarantee of successful preparation of the dish will be the observance of the proportions of the components and a delicious dressing that emphasizes the notes of the main ingredient.

Ingredients:

• scallop meat - 400 g;
• cherry tomatoes - 6 pcs.;
• parmesan - 100 g;
• lemon juice, olive oil for sauce;
• any available greens.

Cooking method:

1. Process shellfish. Separate them from the shell.
2. Cut tomatoes into halves. Rub the cheese on a small part of the grater.
3. Mix all products, pour vegetable oil with lemon juice.
4. Sprinkle with chopped herbs, mix.

in Korean

Asian cuisine has long earned its popularity in the cuisines of the CIS countries. This is due to the spice and non-triviality of the dishes that she offers. Sea scallops in Korean have several options for their recipe. Your attention is invited to one that has a small and affordable list of products and at the same time will be an excellent snack at any buffet, banquet or family gatherings.

Ingredients:

• soy sauce - 50 g;
• sugar - 25 g;
• garlic - 5 cloves;
• scallop - 460 g;
• frying oil.

Cooking method:

1. Mix soy sauce with water at room temperature in equal parts, add sugar and stir until it dissolves.
2. Cut the garlic very finely and fry until golden in a pan.
3. Pour the mixture over the shellfish fillet, put in a steam bath for 5 minutes.
4. Add oil and garlic. You can sprinkle with onion, chopped in half rings.

Soup

Delicious and healthy dish, originally from Thailand. Soup with scallops will surprise you with its exoticism and allow all guests to plunge into the world of unknown Thai cuisine with its unusual, but so delicious elements. The components are difficult to find on the shelves of the usual supermarkets, but the effect of this dish is so amazing that the chef will not regret the time spent.

Ingredients:

• coconut milk - 700 ml;
• shrimp and scallop - 300 g each;
• carrots - 2 pcs.;
• ginger root - 40 g;
• garlic - 35 g;
• lime - 1 pc.;
• chives - 1 fruit;
• glass noodles - 80 g;
• olive oil - a couple of tablespoons.

Cooking method:

1. Finely chop the carrots, onions and garlic, heat the oil in a pan, squeeze the lime juice. Put all the prepared products there.
2. Mix coconut milk with water and bring to a boil, throw shrimp into it.
3. Add scallops to the pan. Fry 2 minutes.
4. Pour the contents of the pan into boiling milk, add the noodles, cook for another 5 minutes.
5. Decorate the finished soup with herbs and serve.

Video

To begin with, it is worth noting that the scallop is a mollusk. Its shell is small, but with thick walls, and rather heavy, which causes its inactivity. The body of the scallop is located between two valves, like all bivalve molluscs. The upper leaf is usually flat and dark purple, while the lower one is white and convex. The insides of the shell seem to be lined with a special film, rather fleshy, which envelops the scallop completely. This is a mantle. The shell flaps are closed and opened with the help of a muscle, which is attached directly to the shells. By slamming the shell shut, the mollusk pushes water out from inside the shell and it turns out that it jumps. The most valuable specimens of scallops are seaside.

The beneficial properties of the scallop encourage a person to get it by scuba diving after it. In general, scallops are a delicacy in many countries, and according to chefs all over the world, scallops are always delicious, no matter how they are cooked, in what form and with what they are served. They are prepared in a variety of ways - they can be boiled, pickled, fried, and simply stewed. May be a component of various seafood soups.

Benefits of sea scallop. What is useful sea scallop?

The meat of this mollusk is rich in amino acids useful for the human body, various trace elements and minerals (phosphorus, iron, magnesium, copper, iodine, sodium and many others). Scallop surpasses beef in iodine content, but at the same time it is much more easily digested than meat. Scallop meat is interesting because it has a calming effect on the nervous system, which is explained by the colossal content of B vitamins. One of the beneficial properties of the mollusk is its ability to lower blood cholesterol levels. And, as a result, prevent the formation of plaques on the walls of blood vessels. As a conclusion - scallop is an excellent prevention of heart attack and stroke. In addition to the already mentioned beneficial properties, the scallop has one feature - it has a positive effect on male potency, it is a powerful aphrodisiac, and it has a long-term effect, not short-term, with regular use. It is indicated for use with a lack of calcium, even for children, since the calcium contained in it is absolutely non-toxic and easily digestible, can be attributed to dietary products.