Canned Sea Scallops
Placopecten magellanicusClinical Encyclopedia
Canned Sea Scallops provides 111 kcal, 20g of protein, 4g of carbohydrates, and 0g of fiber per 100g. With a Nutri-Score grade 'A', it is a highly recommended option for nutrient density.
Canned sea scallops are a convenient source of high-quality protein and essential nutrients, often enjoyed in various culinary dishes. They are low in fat and calories, making them a healthy seafood option.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Canned sea scallops can be used directly in salads, pasta dishes, or soups. Rinse before use to reduce sodium content.
Smart Selection & Storage
Choose cans that are not dented or rusted, and check the expiration date.
Store unopened cans in a cool, dry place. Once opened, refrigerate and consume within 2 days.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Support cardiovascular health and reduce inflammation.
"Canned sea scallops retain most of their nutrients and can be a sustainable seafood choice."
Myths vs Realities
Healthy Recipes
Canned Sea Scallop Salad with Avocado and Citrus Vinaigrette
A refreshing salad featuring canned sea scallops, creamy avocado, and a zesty citrus vinaigrette, perfect for a light lunch or dinner.
- 1 can of sea scallops, drained
- 1 ripe avocado, diced
- 2 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- Salt and pepper to taste
- 1. In a large bowl, combine mixed greens, diced avocado, cherry tomatoes, and red onion.
- 2. In a small bowl, whisk together olive oil, lemon juice, orange juice, salt, and pepper.
- 3. Add the drained sea scallops to the salad, drizzle with the vinaigrette, and toss gently to combine.
Canned Sea Scallop Quinoa Bowl
A nutritious quinoa bowl topped with canned sea scallops, roasted vegetables, and a tahini dressing for a wholesome meal.
- 1 can of sea scallops, drained
- 1 cup cooked quinoa
- 1 cup mixed roasted vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon water
- Salt and pepper to taste
- 1. Prepare quinoa according to package instructions and set aside.
- 2. In a bowl, mix tahini, lemon juice, water, salt, and pepper to create the dressing.
- 3. Layer cooked quinoa, roasted vegetables, and sea scallops in a bowl, then drizzle with tahini dressing before serving.
Spicy Canned Sea Scallop Tacos
Delicious tacos filled with canned sea scallops, fresh salsa, and a spicy avocado crema for a healthy twist on taco night.
- 1 can of sea scallops, drained
- 4 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup fresh salsa
- 1 ripe avocado
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- Salt to taste
- 1. In a blender, combine avocado, lime juice, chili powder, and salt to make the spicy crema.
- 2. Warm the corn tortillas in a skillet until pliable.
- 3. Assemble the tacos by placing shredded cabbage, sea scallops, fresh salsa, and a drizzle of avocado crema on each tortilla.
Canned Sea Scallop Stir-Fry with Broccoli and Cashews
A quick and healthy stir-fry featuring canned sea scallops, vibrant broccoli, and crunchy cashews, served over brown rice.
- 1 can of sea scallops, drained
- 2 cups broccoli florets
- 1/2 cup cashews
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 2 cups cooked brown rice
- 1. In a large skillet, heat sesame oil over medium heat and sauté garlic until fragrant.
- 2. Add broccoli and cook until tender, then stir in sea scallops and soy sauce.
- 3. Toss in cashews and serve the stir-fry over cooked brown rice.
Canned Sea Scallop and Spinach Stuffed Peppers
Colorful bell peppers stuffed with a savory mixture of canned sea scallops, spinach, and quinoa, baked to perfection.
- 1 can of sea scallops, drained
- 2 large bell peppers, halved and seeded
- 1 cup cooked quinoa
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. In a bowl, mix sea scallops, cooked quinoa, spinach, feta, olive oil, salt, and pepper.
- 3. Stuff the bell pepper halves with the mixture and bake for 25-30 minutes until the peppers are tender.
Canned Sea Scallop and Asparagus Risotto
A creamy risotto made with arborio rice, canned sea scallops, and fresh asparagus, offering a rich yet healthy meal.
- 1 can of sea scallops, drained
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 cup asparagus, chopped
- 1/2 cup onion, diced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. In a saucepan, heat vegetable broth and keep it warm over low heat.
- 2. In a large skillet, heat olive oil and sauté onion until translucent, then add arborio rice and cook for 2 minutes.
- 3. Gradually add warm broth, stirring frequently until absorbed, then stir in asparagus and sea scallops, cooking until creamy. Finish with Parmesan cheese.
Canned Sea Scallop Zucchini Noodles
A low-carb dish featuring spiralized zucchini noodles topped with canned sea scallops and a light garlic sauce.
- 1 can of sea scallops, drained
- 2 medium zucchinis, spiralized
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1. In a skillet, heat olive oil and sauté garlic until fragrant, then add spiralized zucchini and cook for 2-3 minutes.
- 2. Add sea scallops and red pepper flakes, cooking until heated through.
- 3. Season with salt and pepper and serve immediately.
Canned Sea Scallop and Chickpea Salad
A protein-packed salad combining canned sea scallops, chickpeas, and fresh herbs, dressed in a light lemon vinaigrette.
- 1 can of sea scallops, drained
- 1 can of chickpeas, rinsed and drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. In a large bowl, combine chickpeas, cherry tomatoes, parsley, and sea scallops.
- 2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3. Drizzle the dressing over the salad and toss gently to combine.
Canned Sea Scallop Ceviche
A refreshing ceviche made with canned sea scallops, lime juice, and fresh vegetables, perfect as an appetizer or light meal.
- 1 can of sea scallops, drained
- 1/2 cup lime juice
- 1/2 cup diced cucumber
- 1/2 cup diced tomato
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Salt to taste
- 1. In a bowl, combine drained sea scallops, lime juice, cucumber, tomato, red onion, cilantro, and salt.
- 2. Mix well and let sit for 15 minutes to allow flavors to meld.
- 3. Serve chilled with tortilla chips or on its own as a refreshing dish.
Frequently Asked Questions (FAQ)
Are canned sea scallops healthy?
Yes, they are low in calories and high in protein, making them a healthy option.
How should I store canned sea scallops?
Store unopened cans in a cool, dry place. Once opened, refrigerate and consume within 2 days.
Can I eat canned sea scallops straight from the can?
Yes, they are pre-cooked and safe to eat directly from the can.
What are the nutritional benefits of canned sea scallops?
They are rich in protein, low in fat, and provide essential vitamins and minerals.
How do canned sea scallops compare to fresh scallops?
Canned scallops are convenient and have a longer shelf life, but fresh scallops may have a better texture.
Can I use canned sea scallops in recipes?
Absolutely! They can be added to pasta, salads, and soups.
Are there any allergens in canned sea scallops?
Yes, they may contain shellfish allergens.
What is the shelf life of canned sea scallops?
They typically last 3-5 years if unopened and stored properly.