Scallops are a type of bivalve mollusk, meaning the interior muscle is surrounded by two shells similarly to oysters, mussels, and clams. Inside the shell, scallops have a white adductor muscle that opens and closes the shell, as well as a bright orange section called the coral. The muscle is round and tender when cooked with both a touch of sweetness and briny saltiness. The coral is also edible. Scallop has long been a symbol of fertility in Continental Europe, given that scallops are self-fertilizing hermaphrodite that can reproduce all by itself. This is rather unique, where other species of saltwater mollusk change their sex throughout their lives, the scallop has no gender stereo.
There are two types of scallops, bay scallops and sea scallops. The bay variety are smaller and more tender while sea scallops are larger growing as big as 2 inches.
Most of scallops consumed from our stores are imported from Norway. Scallops from Norway are hand-picked. In Norway, this exclusive and tasty mollusk is only harvested manually by divers, making Norwegian scallop one of the most ecologically friendly seafood in the world.
Scallops are harvested during late fall and winter. They’re typically available year round. The amazing scallop is one of the sea’s greatest food treasures and amazing sea creature. Scallops contain a variety of nutrients that can promote your cardiovascular health, plus provide protection against colon cancer.
Scallops are excellent source of a very important nutrient for cardiovascular health, vitamin B12. Vitamin B12 is needed by the body to convert homocysteine, a chemical that can directly damage blood vessel walls. Since high levels of homocysteine are associated with an increased risk for atherosclerosis, diabetic heart disease, heart attack and stroke, it’s a good idea to be sure that your diet contains plenty of vitamin B12 to help keep homocysteine levels low. scallops are also good source of magnesium and potassium, two other nutrients that provide significant benefits for the cardiovascular system.
Magnesium helps out by causing blood vessels to relax, thus helping to lower blood pressure while improving blood flow. Potassium helps to maintain normal blood pressure levels.
Scallops are an excellent source of vitamin B12 and phosphorus. They are also a very good source of protein, selenium and choline as well as a good source of zinc, magnesium and potassium.
HOW TO COOK SCALLOPS
2 Tablespoons olive oil
400 grams’ scallops
2 tablespoons unsalted butter
4 large garlic cloves, minced
Salt and fresh ground black pepper to taste
1/4 glass dry white wine (option) or broth
2 tablespoons lemon juice
1/4 cup chopped parsley
- If scallops are frozen, thaw in cold water. Thoroughly pat dry with paper towels.
- Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without overcrowding the pan.
- Season with salt and pepper to taste and fry for 2-3 minutes on one side until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
- Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook for 1 minute.
- Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
- Remove pan /skillet from the heat, add the scallops back into the pan to warm through slightly and garnish with parsley.
- Serve over steamed vegetables or rice.