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Fish & seafood · Molluscs

Scallops

Sweet, tender round mollusc muscles, best seared quickly until golden outside and just translucent within.

A kind of shellfish

What it is

Scallops are bivalves whose edible part is the round white adductor muscle, sometimes sold with the orange roe (coral). Large sea scallops are seared; small bay or queen scallops suit pastas and gratins. 'Dry' scallops (not soaked in phosphate solution) sear better than 'wet' ones, which release water.

How it’s used

  • Seared with butter, lemon or brown butter
  • Scallops with black pudding or bacon
  • Raw as sashimi or crudo (very fresh only)
  • Gratins and coquilles Saint-Jacques
  • Stir-fries and dumplings

Characteristics

Taste
Sweet, delicate and briny.
Texture
Tender and buttery; rubbery if overcooked.
When cooked
Pat dry and sear in a very hot pan for 1–2 minutes per side without moving them. Remove the small tough side muscle first.
Sold as
fresh, frozen, dried
Cooking uses
Commonly cooked, Suitable for frying, Usually eaten raw

Storage

Refrigerated. Keep very cold and cook within a day; frozen scallops should be thawed in the fridge.

Diet, allergens and safety

Contains Molluscs.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains molluscs, a recognised allergen separate from crustaceans; some people react to both.

Nutrition per 100 g

Energy
69 kcal
Protein
12.06 g
Carbohydrate
3.18 g
Fat
0.49 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Mollusks, scallop, mixed species, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with scallops

No recipe in the catalogue uses it yet.

More molluscs