Healthy Food Database
Scallops
The most common scallop in Australia is the Tasmanian Scallop. It has a ridged fan-shaped shell. They are caught wild but many today are harvested. Scallops reach about 11cm. The meat is white and is surrounded by an orange roe (coral).
Scallops have a delicate, sweet flavour with a medium to firm texture.
Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.
Category: Seafood - Crustacean
In Season:
all year
To Buy:
Scallops are nicest bought fresh in their shell. Avoid any with brown markings. The meat should be white/cream. Use your nose to check for a fresh sea smell.
To Store:
Place in an airtight container or place scallops in their shells on a tray covered with plastic. Store in the refrigerator for up to 2 days.
Tips & Tricks:
Wash thoroughly, remove brown vein; leave the roe (coral) on. 1 kg will give you 40-50 scallops.
Note: One serve of scallops is equal to about 7 scallops.
Cooking Tips:
Scallops can be grilled, barbecued, steamed, stir-fried or poached. Overcooking will make them tough. Try steaming with a soy sauce, coriander and ginger dressing.
Nutrition per Per serve:
Monosaturated Fat , g:
0.0
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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