Scallops


Did you know?

Sea scallops are dredged year-round from Labrador to New Jersey. Since they tend to die out of water, scallops are predominantly shucked at sea and kept on ice or frozen aboard. Only the adductor muscle, which allows the scallop to swim by clicking its shells together, is eaten. For quality scallops, avoid "wet" scallops that have soaked too long in chemicals–they'll be flabby and opaque, and will shed water and weight quickly.

Common Names

Sea Scallop

Scientific Names

Placopecten Megallanicus

Seasonal Availability

Year-Round

Country of Origin

Argentina, Canada, Chile, Iceland, Japan, Russia, United States


Primary Product Forms

Fresh

Meats

Frozen

Meats (IQF or Block)

Nutritional Facts

Serving Size:


Calories

Fat Cal

Total Fat

Saturated Fat

Cholesterol

Sodium

Protein

Omega-3





 

Product Profile

Flavor

Moderate

Texture

Medium-Firm

Cooking Tips

Don't let the size or thickness of scallops fool you. Though they may be large, they cook quickly. Choose light recipes with little or no added fat, so the full flavor of the sweet, light meat will not be masked. Recipes often suggest cutting scallops in half across the grain before cooking. This may be fine for recipes that call for sautéing, but left uncut, the large size makes sea scallops a natural for the grill. Microwaving is not a preferred method of cooking any fresh seafood; this is particularly true with the scallop, because they explode at higher settings.

Cooking Methods

Bake; Fry; Grill; Broil; Steam; Saute





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Black Mussels
Black Tiger Shrimp
Breaded Shrimp
Chilean Crab Meat
Clams
Coconut Shrimp
Crab
Crab Meat
Crawfish
Dungeness Crab
Green Lip Mussels
Hotel Crabs
Imitation Crab
King Crab
Langostino
Lobster
Lump Crab Meat
Madagascar Prawns
Manila Clams
Mexican White Shrimp
Mussels
Opilio (Snow) Crab
Oysters
Rock Crab
Rock Shrimp
Salad Shrimp Cooked
Savoury Clams
Scallops
Seafood Mix
Shrimp
Spot Prawn
Wild Shrimp

Aku
Albacore
Artic Char
Atlantic Salmon
Barramundi
Basa
Beltfish
Black Cod
Blue Marlin
Bluefin Tuna
Breaded Fish
Calamari
Catfish
Chilean Sea Bass
Chum Salmon
Cod
Coho Salmon
Corvina
Cuttlefish
Dover Sole
Escolar
Flounder
Grouper
Halibut
Halibut Cheeks
Hamachi Yellowtail
Hiramasa
King Salmon
Kingfish
Largemouth Bass
Ling Cod
Mahi-Mahi
Mako Shark
Monkfish
Octopus
Onaga
Opah
Opakapaka
Orange Roughy
Otoro Tuna
Pargo
Petrale Sole
Pollock
Pompano
Pomphret Silver
Rex Sole
Robalo
Rockfish
Sablefish
Salmon
Seabass Hawaiian
Snapper
Sockeye Salmon
Sole
Steelhead Salmon
Striped Bass
Striped Marlin
Sturgeon
Swordfish
Tilapia
Trout
True Cod
Tuna
Wahoo/Ono
Walleye Pike
Yellow Croaker
Yellow Fin Tuna
Zander

Albacore Loin
Chuka Idako Baby Octopus
Chuka Ika Sansai
Cuttlefish Sushi
Edamame Cooked
Hamachi Fillet
Hokkigai
Ikura Chum
Imi Crab Sushi
Masago
Nori Seaweed
Pickled Ginger
Quail Eggs Fresh
Saba
Seaweed Salad
Seaweed Salad Japan
Shime Saba Vinegar
Soft Shell Crab Hotel
Soft Shell Crab Prime
Spot Prawn AK
Superwhite Tuna
Sushi Items
Tako Madako
Tako Yanagi
Tamago Cooked Egg
Tobikko
Unagi BBQ
Wasabi

Alligator
Babyback Ribs
Bacon
Balltips
Beef Bones
Beef Feet, Split
Beef Shank
Beef Tenderlion
Beef/Pork/Lamb
Bottom Round
Brisket
Butt Bone In Pork
Butt Boneless Pork
Chuck Roll
Cushion Pork
Eye of Round
Flank
Flap
Flat Iron
Frog Legs
Ground Beef
Ground Lamb
Ground Pork
Inside Skirt
Knuckles
Korean Shortribs
Lamb Leg
Lamb Shank
Lamb Stew Meat
Neck Bone Picnic
Noodle Leg
NY Strip
Outside Skirt
Pectoral Ribs
Pork
Pork Feet
Pork Loin Rack
Pork Shank
Pork Sirloin
Rack Lamb
Ribeye
Sausage Chorizo
Shortribs, Korean
Sparerib
Special Trim
Tenderloin
Tendon
Teres Major
Tongue Black
Top Clods
Top Round
Top Sirloin
Tripas
Tripe
Wild Game

Chicken
Cornish Game Hens
Duck
Tom Turkeys
Young Geese