Introduction:
The white, tender and firm-to-the-bite meat with a harmonious, nutty flavour makes the scallop one of the most popular mussels and a special sea delicacy.
Use/Preparation:
The scallop tastes best when cooked very briefly. However, it can also be grilled, fried or marinated. The meat should still be a little glassy on the inside - then it is just right. It goes well with vegetables, salad or pasta, but also tastes good as carpaccio or tartare.
Health:
Scallops are rich in protein and healthy omega-3 fatty acids. They also contain vitamin B12 and zinc. Scallops are less suitable for people with gout because of their high purine content. In themselves, scallops do not contain histamine, but like all seafood, they tend to produce histamine quickly because they are easily perishable. In addition, they are among the histamine liberators and lead to an increased release of histamine.
Alternatives:
Other seafood such as oysters or clams have a mild, slightly nutty flavour and a tender texture, similar to scallops. Herb mushrooms can be used as a vegetable alternative to scallops. To do this, separate the stems from the caps, slice, marinate and fry until crispy.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 69/289 |
| Fat | 0,5 g |
| Healthy fatty acids | 0,1 g |
| Carbohydrates | 3,2 g |
| Sugar | 0 g |
| Protein | 12,1 g |
| Salt | 0 g |
