Raw Scallop Fillet
Pecten maximusMacronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed raw as sashimi or ceviche, or lightly seared to preserve its delicate flavor and texture.
Smart Selection & Storage
Choose scallops that are firm, slightly translucent, and have a fresh ocean scent. Avoid any that appear dull or have a strong fishy odor.
Store scallops in the coldest part of the refrigerator and consume them within 1-2 days. If freezing, wrap tightly and use within 3 months.
Myths vs Realities
MythScallops are only good when cooked.+
MythAll scallops are the same.+
MythEating raw scallops is always unsafe.+
Healthy Recipes
Citrus-Infused Raw Scallop Ceviche
This refreshing ceviche combines the delicate flavor of raw scallops with zesty citrus, creating a light and healthy dish perfect for summer.
- 200g raw scallop fillet
- Juice of 2 limes
- Juice of 1 orange
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Salt to taste
- 1. Thinly slice the raw scallop fillet and place it in a bowl.
- 2. Add the lime and orange juice, mixing well to coat the scallops.
- 3. Stir in the red onion, jalapeño, cilantro, and salt. Let it marinate for 15 minutes before serving.
Scallop and Avocado Tartare
This elegant tartare features creamy avocado paired with tender raw scallops, drizzled with a light sesame dressing for a nutritious appetizer.
- 150g raw scallop fillet
- 1 ripe avocado, diced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp lime juice
- 1 tbsp sesame seeds
- Microgreens for garnish
- 1. Dice the raw scallop fillet and mix it with avocado in a bowl.
- 2. In a separate bowl, whisk together soy sauce, sesame oil, and lime juice.
- 3. Drizzle the dressing over the scallop and avocado mixture, sprinkle with sesame seeds, and garnish with microgreens.
Scallop Sashimi with Wasabi Soy Sauce
Enjoy the pure taste of raw scallops with this simple sashimi dish, served with a spicy wasabi soy sauce for an extra kick.
- 200g raw scallop fillet
- 2 tbsp soy sauce
- 1 tsp wasabi paste
- 1 tsp sesame seeds
- Fresh chives for garnish
- 1. Slice the raw scallop fillet into thin pieces and arrange them on a plate.
- 2. In a small bowl, mix soy sauce and wasabi paste until smooth.
- 3. Drizzle the wasabi soy sauce over the scallops, sprinkle with sesame seeds, and garnish with fresh chives.
Scallop and Mango Salad
This vibrant salad features raw scallops paired with sweet mango and crunchy vegetables, tossed in a light lime vinaigrette for a refreshing meal.
- 150g raw scallop fillet
- 1 ripe mango, diced
- 1/2 cucumber, julienned
- 1 red bell pepper, diced
- Juice of 1 lime
- 1 tbsp olive oil
- Salt and pepper to taste
- 1. Thinly slice the raw scallop fillet and combine with mango, cucumber, and bell pepper in a bowl.
- 2. In a separate bowl, whisk lime juice, olive oil, salt, and pepper.
- 3. Drizzle the vinaigrette over the salad and toss gently before serving.
Spicy Scallop Lettuce Wraps
These healthy lettuce wraps feature raw scallops mixed with a spicy sauce, creating a delightful finger food that's light and satisfying.
- 200g raw scallop fillet
- 1 tbsp sriracha sauce
- 1 tbsp lime juice
- 1/4 cup green onions, chopped
- Butter lettuce leaves for wrapping
- Cilantro for garnish
- 1. Dice the raw scallop fillet and mix it with sriracha sauce, lime juice, and green onions.
- 2. Spoon the mixture into butter lettuce leaves.
- 3. Garnish with cilantro and serve immediately.
Scallop and Quinoa Bowl
This nutritious bowl combines raw scallops with protein-packed quinoa and fresh vegetables, making it a wholesome meal option.
- 150g raw scallop fillet
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup parsley, chopped
- Juice of 1 lemon
- Salt and pepper to taste
- 1. Thinly slice the raw scallop fillet and set aside.
- 2. In a bowl, combine cooked quinoa, cherry tomatoes, cucumber, parsley, lemon juice, salt, and pepper.
- 3. Top the quinoa mixture with the sliced scallops and serve.
Scallop and Zucchini Noodles
This low-carb dish features spiralized zucchini noodles topped with raw scallops and a light garlic sauce for a healthy twist on pasta.
- 200g raw scallop fillet
- 2 medium zucchinis, spiralized
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Parmesan cheese for garnish
- 1. In a pan, heat olive oil and sauté minced garlic until fragrant.
- 2. Add the spiralized zucchini and cook for 2-3 minutes until just tender.
- 3. Top with raw scallops, season with salt and pepper, and garnish with Parmesan cheese before serving.
Raw Scallop Tacos with Pineapple Salsa
These fresh tacos feature raw scallops topped with a zesty pineapple salsa, delivering a burst of flavor in every bite.
- 200g raw scallop fillet
- 4 small corn tortillas
- 1 cup pineapple, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, minced
- Juice of 1 lime
- Fresh cilantro for garnish
- 1. Thinly slice the raw scallop fillet and set aside.
- 2. In a bowl, combine pineapple, red onion, jalapeño, lime juice, and cilantro to make the salsa.
- 3. Assemble the tacos by placing scallops in tortillas and topping with pineapple salsa.
Scallop and Asparagus Salad
This light salad features raw scallops paired with tender asparagus and a lemon vinaigrette, making it a perfect spring dish.
- 150g raw scallop fillet
- 1 bunch asparagus, blanched and cut into pieces
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper to taste
- Arugula for serving
- 1. Slice the raw scallop fillet and set aside.
- 2. In a bowl, whisk together lemon juice, olive oil, salt, and pepper.
- 3. Combine scallops and asparagus in a salad bowl, drizzle with vinaigrette, and serve over a bed of arugula.
Scallop and Beet Carpaccio
This visually stunning dish features thinly sliced raw scallops layered with roasted beet slices, drizzled with a balsamic reduction.
- 200g raw scallop fillet
- 1 medium beet, roasted and thinly sliced
- 2 tbsp balsamic reduction
- 1 tbsp olive oil
- Salt and pepper to taste
- Microgreens for garnish
- 1. Thinly slice the raw scallop fillet and arrange it on a plate with beet slices.
- 2. Drizzle with balsamic reduction and olive oil, and season with salt and pepper.
- 3. Garnish with microgreens before serving.
Frequently Asked Questions (FAQ)
How should I store raw scallop fillets?
Store raw scallop fillets in the coldest part of the refrigerator and consume within 1-2 days for optimal freshness.
Can I freeze raw scallop fillets?
Yes, you can freeze raw scallop fillets. Wrap them tightly in plastic wrap and place them in an airtight container for up to 3 months.
What is the best way to cook scallops?
Scallops are best cooked quickly over high heat to achieve a golden crust while keeping the inside tender.
Are scallops healthy?
Yes, scallops are low in calories and high in protein, making them a healthy choice for a balanced diet.
How can I tell if scallops are fresh?
Fresh scallops should have a mild ocean scent, be slightly translucent, and have a firm texture.
What dishes can I make with scallops?
Scallops can be used in various dishes, including pasta, risotto, salads, and seafood platters.
Do scallops have a lot of cholesterol?
Scallops do contain cholesterol, but they are low in saturated fat, making them a heart-healthy option when consumed in moderation.
Can I eat scallops raw?
Yes, raw scallops are safe to eat if they are fresh and sourced from a reputable supplier.