Raw Sea Scallops
Placopecten magellanicusClinical Encyclopedia
Raw sea scallops are a delicacy known for their sweet, delicate flavor and tender texture. They are low in calories and high in protein, making them a nutritious seafood choice.
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 as sashimi or ceviche, or lightly seared to preserve their delicate flavor.
Smart Selection & Storage
Choose scallops that are firm, moist, and have a mild ocean scent. Avoid those with a strong fishy odor.
Store in the coldest part of the refrigerator and consume within 1-2 days for best quality.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Support cardiovascular health and reduce inflammation.
"Scallops can swim by rapidly opening and closing their shells, propelling themselves through the water."
Myths vs Realities
Healthy Recipes
Citrus Ceviche with Raw Sea Scallops
This refreshing ceviche combines the delicate flavor of raw sea scallops with zesty citrus juices and fresh herbs, making it a light and healthy dish.
- 12 raw sea scallops, thinly sliced
- 1 lime, juiced
- 1 lemon, juiced
- 1 orange, juiced
- 1 small red onion, finely diced
- 1 jalapeño, finely chopped
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 1. In a glass bowl, combine the lime, lemon, and orange juices.
- 2. Add the sliced scallops, red onion, jalapeño, and cilantro to the bowl, mixing gently.
- 3. Season with salt and pepper, cover, and refrigerate for 30 minutes before serving.
Scallop and Avocado Tartare
A luxurious tartare featuring raw sea scallops and creamy avocado, drizzled with a tangy sesame dressing for a healthy appetizer.
- 8 raw sea scallops, diced
- 1 ripe avocado, diced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
- 1 tablespoon chives, chopped
- Salt to taste
- 1. In a bowl, mix the diced scallops and avocado gently.
- 2. In a separate bowl, whisk together sesame oil, soy sauce, lime juice, and salt.
- 3. Drizzle the dressing over the scallop and avocado mixture, garnish with chives, and serve immediately.
Raw Scallops with Mango Salsa
This dish pairs sweet, juicy mango salsa with tender raw sea scallops for a delightful contrast of flavors and textures.
- 10 raw sea scallops, sliced
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 lime, juiced
- 1 tablespoon fresh mint, chopped
- Salt to taste
- 1. In a bowl, combine mango, red bell pepper, red onion, lime juice, mint, and salt to make the salsa.
- 2. Arrange the sliced scallops on a plate and top with the mango salsa.
- 3. Serve chilled as a refreshing appetizer.
Scallop Carpaccio with Arugula
Thinly sliced raw sea scallops served over a bed of peppery arugula, drizzled with olive oil and balsamic vinegar for a sophisticated dish.
- 12 raw sea scallops, thinly sliced
- 2 cups arugula
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Parmesan shavings for garnish
- 1. Arrange the scallop slices on a serving platter in an overlapping pattern.
- 2. Top with arugula and drizzle with olive oil and balsamic vinegar.
- 3. Season with salt and pepper, and garnish with Parmesan shavings before serving.
Scallop and Beet Salad
A vibrant salad featuring raw sea scallops paired with roasted beets and a light vinaigrette, perfect for a nutritious meal.
- 10 raw sea scallops, sliced
- 2 medium beets, roasted and diced
- 4 cups mixed greens
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1. In a large bowl, combine mixed greens, roasted beets, and sliced scallops.
- 2. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
- 3. Drizzle the dressing over the salad, toss gently, and serve immediately.
Scallop Sushi Rolls
These sushi rolls feature fresh raw sea scallops, avocado, and cucumber wrapped in nori and sushi rice for a healthy twist on a classic favorite.
- 8 raw sea scallops, sliced
- 1 avocado, sliced
- 1 cucumber, julienned
- 2 cups sushi rice, cooked
- 4 sheets nori
- Soy sauce for dipping
- 1. Lay a sheet of nori on a bamboo sushi mat, spread a thin layer of sushi rice over it.
- 2. Place slices of scallops, avocado, and cucumber in the center of the rice.
- 3. Roll tightly, slice into pieces, and serve with soy sauce.
Scallop and Quinoa Bowl
A wholesome bowl featuring raw sea scallops atop a bed of quinoa, mixed with fresh vegetables and a zesty dressing for a nutritious meal.
- 10 raw sea scallops, sliced
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup parsley, chopped
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1. In a bowl, combine cooked quinoa, cherry tomatoes, cucumber, and parsley.
- 2. Top with sliced scallops and drizzle with lemon juice, salt, and pepper.
- 3. Toss gently and serve as a healthy main dish.
Scallop and Zucchini Noodles
A low-carb dish featuring raw sea scallops served over spiralized zucchini noodles, tossed in a light garlic and olive oil sauce.
- 10 raw sea scallops, sliced
- 2 medium zucchinis, spiralized
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
- 1. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- 2. Add spiralized zucchini and cook for 2-3 minutes until slightly tender.
- 3. Top with sliced scallops, season with salt and pepper, and garnish with fresh basil before serving.
Scallop and Pomegranate Salad
A colorful salad that combines raw sea scallops with pomegranate seeds and spinach, dressed in a light citrus vinaigrette for a nutrient-packed dish.
- 10 raw sea scallops, sliced
- 2 cups fresh spinach
- 1/2 cup pomegranate seeds
- 2 tablespoons olive oil
- 1 tablespoon orange juice
- Salt and pepper to taste
- 1. In a bowl, combine spinach, pomegranate seeds, and sliced scallops.
- 2. In a separate bowl, whisk together olive oil, orange juice, salt, and pepper.
- 3. Drizzle the dressing over the salad, toss gently, and serve immediately.
Scallop Tacos with Cabbage Slaw
These light tacos feature raw sea scallops topped with a crunchy cabbage slaw and a zesty lime dressing, perfect for a healthy twist on taco night.
- 10 raw sea scallops, sliced
- 4 small corn tortillas
- 2 cups green cabbage, shredded
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt to taste
- 1. In a bowl, combine shredded cabbage, cilantro, lime juice, and salt to make the slaw.
- 2. Warm the corn tortillas in a skillet, then top each with sliced scallops and cabbage slaw.
- 3. Serve immediately for a fresh and healthy meal.
Frequently Asked Questions (FAQ)
Are raw sea scallops safe to eat?
Yes, if they are sourced from reputable suppliers and handled properly.
How should I store raw sea scallops?
Keep them in the coldest part of your refrigerator and consume within 1-2 days.
What is the best way to cook sea scallops?
They are best seared quickly to maintain their tender texture.
Can I freeze raw sea scallops?
Yes, but it's best to consume them fresh for optimal flavor and texture.
What nutrients do sea scallops provide?
They are high in protein, vitamin B12, selenium, and low in fat.
How can I tell if scallops are fresh?
Fresh scallops should have a mild ocean smell and a firm texture.
What dishes can I make with raw sea scallops?
They can be used in ceviche, sushi, or simply seared with butter.
Are there any allergens associated with scallops?
Yes, scallops are shellfish and can cause allergic reactions in sensitive individuals.