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scallop

The scallop is an excellent source of selenium. Selenium works jointly with one of the main antioxidant enzymes, thus preventing the formation of free radicals in the body. Discover the recipes based on scallops, the nutritional values of the scallop, the number of calories, the contributions in vitamins, iron, etc.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
111 Cal
Lipids
0 G
Cholesterol
41 Mg
Sodium
667 Mg
Potassium
314 Mg
Carbohydrates
5 G
Protein
21 G
Sugars
0 G
Vitamin B
0 Mg
Vitamin C
0 Mg
Iron
0 Mg
Magnesium
37 Mg
Food fibers
0 G
Calcium
10 Mg

FAQ

How to open scallops ?
- Start by washing the scallops in cold water and dry them carefully. - Hold a scallop in your hand and use a sharp knife to cut the pointed end of the shell. This end is generally found at one of the pieces of scallop. - Insert the knife between the two shells of the scallop and slide the blade along the shell until you arrive at the opposite end. - Gently lift a shell and remove the flesh from the scallop using your knife or your fingers. - Repeat this step with the other shell of the scallop.
How to choose scallops ?
When you buy scallops, look for fresh molluscs with a firm and heavy shell. Pétons must have a pale cream color and a smooth texture. Avoid scallops that have an unpleasant smell or have an open shell. It is also recommended to choose scallops of similar size for uniform cooking. Pétons can be pan -fed, toasted or used in seafood dishes.
How to keep scallops ?
Pétons are very delicate molluscs that can deteriorate quickly. To keep them, remove them from their shell and place them in an airtight container before storing them in the refrigerator. Pétons can be kept in the refrigerator for a maximum of 2 to 3 days. Avoid freezing them, as this can alter their texture.
How to cook scallops ?
To cook scallops, it is recommended to brown them in a hot pan with a little butter or olive oil. It takes about 1 to 2 minutes of cooking on each side, depending on the size of the scallops. You can also cook them steam or poach them in boiling water for a few minutes.
What are the varieties of scallops ?
The giant scallop (Placopecen magellanicus), which is a common species in the cold waters of the North Atlantic. The Japanese scallop (Mizuhopecten Yessoensis), which is a common species in the coastal waters of East Asia. The Calico (Argopecten Gibbus) scallops, which is a common species in the coastal waters of Central and South America.

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Index of Ingredients