Raw Scallop Belly
Pecten maximusClinical Encyclopedia
Raw scallop belly is a delicacy known for its tender texture and mild flavor, often enjoyed in sushi and sashimi dishes. It is a rich source of protein and essential nutrients, making it a popular choice among seafood lovers.
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
Best enjoyed raw in sushi or sashimi, ensure freshness by sourcing from reputable suppliers. Can also be lightly seared to enhance flavor while maintaining tenderness.
Smart Selection & Storage
Choose scallops that are firm, translucent, and have a clean ocean smell. Avoid any that appear dull or have a strong fishy odor.
Store in the coldest part of the refrigerator, ideally on ice, and consume within 1-2 days for the best quality.
Myths vs Realities
Healthy Recipes
Citrus-Infused Raw Scallop Belly Ceviche
A refreshing ceviche that highlights the delicate flavors of raw scallop belly, marinated in a zesty citrus dressing with fresh herbs.
- 200g raw scallop belly, thinly sliced
- Juice of 2 limes
- Juice of 1 orange
- 1 small red onion, finely chopped
- 1 jalapeño, minced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 1. In a bowl, combine the lime juice, orange juice, red onion, jalapeño, and cilantro.
- 2. Add the sliced scallop belly to the marinade and mix gently.
- 3. Let it marinate in the refrigerator for 30 minutes before serving.
Scallop Belly and Avocado Tartare
A sophisticated tartare combining creamy avocado and raw scallop belly, seasoned with sesame oil and served with crispy seaweed.
- 150g raw scallop belly, diced
- 1 ripe avocado, diced
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 tablespoon lime juice
- 1 sheet nori, cut into strips
- Microgreens for garnish
- 1. In a bowl, mix the diced scallop belly, avocado, sesame oil, soy sauce, and lime juice.
- 2. Shape the mixture into a round mold on a plate.
- 3. Garnish with nori strips and microgreens before serving.
Spicy Scallop Belly Sushi Rolls
Delicious sushi rolls featuring raw scallop belly and spicy mayo, wrapped in sushi rice and nori for a healthy twist.
- 100g raw scallop belly, sliced
- 1 cup sushi rice, cooked and cooled
- 2 sheets nori
- 1 tablespoon spicy mayo (mix mayo with sriracha)
- 1/2 cucumber, julienned
- 1 avocado, sliced
- Sesame seeds for garnish
- 1. Lay a sheet of nori on a bamboo mat and spread half of the sushi rice evenly over it.
- 2. Layer with scallop belly, cucumber, and avocado, then drizzle with spicy mayo.
- 3. Roll tightly, slice into pieces, and sprinkle with sesame seeds before serving.
Raw Scallop Belly Salad with Mango and Mint
A vibrant salad featuring raw scallop belly, juicy mango, and fresh mint, dressed with a light lime vinaigrette.
- 200g raw scallop belly, thinly sliced
- 1 ripe mango, diced
- 1/4 cup fresh mint leaves, chopped
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt to taste
- 1. In a large bowl, combine the scallop belly, mango, and mint.
- 2. In a separate bowl, whisk together lime juice, olive oil, and salt.
- 3. Drizzle the dressing over the salad and toss gently before serving.
Raw Scallop Belly with Ginger Soy Dressing
A simple yet elegant dish featuring raw scallop belly drizzled with a fragrant ginger soy dressing, served on a bed of greens.
- 200g raw scallop belly, sliced
- 2 cups mixed greens
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1. In a small bowl, whisk together soy sauce, ginger, sesame oil, and rice vinegar.
- 2. Arrange mixed greens on a plate and top with raw scallop belly.
- 3. Drizzle the ginger soy dressing over the scallops and serve immediately.
Scallop Belly and Quinoa Bowl
A nutritious bowl featuring raw scallop belly, protein-packed quinoa, and colorful vegetables, drizzled with a lemon-tahini dressing.
- 150g raw scallop belly, sliced
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup tahini
- Juice of 1 lemon
- Salt and pepper to taste
- 1. In a bowl, combine quinoa, cherry tomatoes, cucumber, and scallop belly.
- 2. In a separate bowl, whisk together tahini, lemon juice, salt, and pepper.
- 3. Drizzle the dressing over the bowl and mix gently before serving.
Scallop Belly Tacos with Pineapple Salsa
Fresh and flavorful tacos made with raw scallop belly, topped with a vibrant pineapple salsa for a tropical twist.
- 200g raw scallop belly, sliced
- 4 small corn tortillas
- 1 cup pineapple, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, minced
- Juice of 1 lime
- Cilantro for garnish
- 1. In a bowl, combine pineapple, red onion, jalapeño, and lime juice to make the salsa.
- 2. Warm the tortillas in a pan and top each with raw scallop belly and pineapple salsa.
- 3. Garnish with cilantro and serve immediately.
Raw Scallop Belly and Asparagus Salad
A light and healthy salad featuring raw scallop belly and tender asparagus, dressed with a lemon vinaigrette.
- 200g raw scallop belly, sliced
- 1 bunch asparagus, blanched and cut into pieces
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. In a bowl, combine the scallop belly and blanched asparagus.
- 2. In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper.
- 3. Drizzle the dressing over the salad and toss gently before serving.
Scallop Belly Carpaccio with Arugula
A delicate carpaccio of raw scallop belly, served with peppery arugula and a drizzle of balsamic reduction for a gourmet touch.
- 200g raw scallop belly, thinly sliced
- 2 cups arugula
- 1 tablespoon balsamic reduction
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. Arrange the scallop belly slices on a plate and top with arugula.
- 2. Drizzle with balsamic reduction and olive oil, then season with salt and pepper.
- 3. Serve immediately as an elegant starter.
Scallop Belly and Beetroot Salad
A colorful salad featuring raw scallop belly and roasted beetroot, drizzled with a tangy yogurt dressing.
- 200g raw scallop belly, sliced
- 1 cup roasted beetroot, diced
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh dill for garnish
- 1. In a bowl, mix the Greek yogurt, lemon juice, salt, and pepper to create the dressing.
- 2. Arrange the roasted beetroot and scallop belly on a plate.
- 3. Drizzle with the yogurt dressing and garnish with fresh dill before serving.
Frequently Asked Questions (FAQ)
What are the health benefits of eating raw scallop belly?
Raw scallop belly is high in protein, omega-3 fatty acids, and essential vitamins and minerals, contributing to muscle health, heart health, and overall well-being.
How should I store raw scallop belly?
Store raw scallop belly in the coldest part of your refrigerator and consume it within 1-2 days for optimal freshness.
Can I freeze raw scallop belly?
Yes, you can freeze raw scallop belly, but it may affect the texture. Wrap it tightly in plastic wrap and place it in an airtight container.
Is raw scallop belly safe to eat?
When sourced from reputable suppliers and handled properly, raw scallop belly is safe to eat. Always check for freshness.
What dishes can I make with raw scallop belly?
Raw scallop belly is commonly used in sushi, sashimi, and ceviche, or can be lightly seared and served with sauces.
How do I know if scallop belly is fresh?
Fresh scallop belly should have a clean, ocean-like smell, firm texture, and a translucent appearance.
What is the nutritional content of raw scallop belly?
Raw scallop belly is low in calories, high in protein, and contains essential nutrients like Vitamin B12 and selenium.
Can I eat raw scallop belly if I have a shellfish allergy?
No, individuals with shellfish allergies should avoid eating raw scallop belly to prevent allergic reactions.