Scallops Are All Meat And Can Be Baked, Sautéed, Or Seared
Approx. Nutritional Value: 100g (Scallops, steamed)
Calories: 111 Fat: 0.8g Protein: 21g Carbs: 5g
Scallops Videos:
Shucking/Cleaning Scallops – Passionate About Fish
How to Cook Scallops – Shellfish GB
Sautéed Scallops - Chef William Oliva
Scallops come in a range of sizes, and can be expensive, but they have a delicious soft fleshy texture and a delicate mild taste and are a favourite in many seafood restaurants. Even people who are not particularly fond of fish and shellfish enjoy scallops. Scallops have two types of meat in one shell; the ‘adductor muscle’ which is the white meaty scallop, and the ‘roe’ or ‘coral’ which is the orange part. Both parts of the scallop are edible. Scallops should be thoroughly rinsed to ensure the grit or sand has been washed off. Scallops are an excellent source of vitamin B12, and a good source of magnesium and potassium, which all provide significant benefits to the cardiovascular system.
Shucking & Cleaning King Scallops
How to Cook Scallops
Sautéed Scallops with Wine, Butter and Garlic