Benefits of eating scallops

Properties of scallop

Nutritional value and composition | Vitamins | Minerals

How much does a scallop cost (average price per 1 kg)?

Moscow and Moscow region.

1030 rub.

The scallop in its appearance is very similar to an oyster or mussel, but, despite the fact that they all belong to bivalve mollusks, our inhabitant of the deep sea is still different. The outer surface of the scallop shell is covered with convex ridges and fan-shaped grooves, while the inside is lined with a fleshy film that envelops all parts of the mollusk's body. That's why it's called a mantle.

The valuable properties of scallops include the most delicate sweetish taste, slightly reminiscent of crab meat. For culinary purposes, the meat of this mollusk is usually boiled, stewed, fried, salted and pickled. At the same time, scallops can serve as an excellent ingredient in the preparation of solyankas, mixed fish soups, as well as complex seafood-based dishes. The cuisine of France is especially rich in various recipes for preparing these shellfish, where they are used in numerous salads, aspic, and cabbage rolls. Raw scallops are very popular among gourmets - they are drizzled with olive oil and lemon juice.

The huge amount of protein and low calorie content of the scallop made this shellfish not only an exquisite and expensive delicacy, but also a natural dietary dish. On sale, scallop meat can be found salted or frozen. In order for the product not to lose its taste and quality, it must be properly defrosted and then immediately cooked. Thaw frozen scallops at room temperature. Under no circumstances should you use hot water or a microwave oven to speed up the process.

Application

The taste of the seafood delicacy cannot be confused with anything else, because it is characterized by a pleasant sweetness. This feature provides a lot of possibilities for preparing dishes in which the sweetish taste and hot pepper are in a harmonious combination.

It is preferable to defrost frozen scallops at room temperature.

Minced shellfish is an excellent filling for dumplings, pies and pancakes. The scallop is fried and breaded, and added boiled to salads. Solyanka with scallop has a unique taste.

When cooked correctly, the meat is juicy, tasty and literally melts in your mouth.

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Benefits of scallop

The most valuable parts of scallops can be confidently called the mantle and the adductor muscle (meat). It is almost impossible to overestimate the benefits of scallops, since they are the most valuable source of natural minerals. In addition, they also contain vitamin PP (niacin equivalent), which is part of the enzymes that ensure cellular respiration. It contributes to the normal functioning of the stomach and pancreas.

The benefits of scallops are obvious for people suffering from obesity, especially when atherosclerotic vascular lesions are observed. Due to the low calorie content of scallops, dishes that include this dietary seafood are recommended for regular consumption by many nutritionists.

In Asian culture, the scallop has long been considered one of the most indispensable means for maintaining male potency. It has been proven that with regular consumption of scallops, in the stronger half of humanity, sexual function is not only gradually restored, but also maintained at a high level for quite a long time.

Scallop, and I know you

Vacationers from the sea always bring with them a box filled with shells. These shells are valued from an aesthetic point of view: they are used to decorate photo albums and simply placed on shelves. Here is a scallop, the photo will show some resemblance to the houses of mussels or oysters. But look closely, the scallop shell is not smooth, it is completely covered with grooves, convex ribs fanning out, and has ears on the sides of the top. It is this shape and design of the valves that gave the name to this inhabitant of the seas and oceans.

A scallop shell doesn’t just lie on the bottom of the sea. It moves and is even understood upward. But how! By clapping their valves, the scallops pass water through their house, creating draft. That’s why their movements are not smooth, but in jumps: they slammed - they swam, slammed - another step.

There is something strange inside the shell. It is lined with a jelly-like substance called the mantle. Along the edge of the mantle, about 100 small angry eyes, arranged in two rows, stare at the world around them. As soon as the scallop sees an enemy, it immediately slams the shell shut with the help of a muscle or muscle - a substance of grayish or pinkish color, shaped like a column. This is the very scallop that is so famous for its taste and on which French cuisine is literally obsessed.

And the French definitely know how to cook scallops. The muscle itself, the sac with the caviar, which is reliably protected by the muscle, is used as food. The mantle is also edible, although it is rarely used in recipes - it consists of more than half water, has little protein, but is rich in various microelements.

Summarize

• Scallops are rich in protein and nutrients that promote heart and brain health.
• These shellfish can accumulate certain heavy metals such as mercury, lead and cadmium, but are generally considered safe.
• Unless you have an allergy or have been advised to watch the amount of fish you eat, such as during pregnancy, there is no reason to avoid scallops.
• They are a healthy and delicious addition to your diet.

Tags: Scallops

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Country-style scallops

For this dish we need scallops

, flour, olive oil, tomato juice, tomatoes, parsley, cilantro, lemon juice, ketchup and juice. The good thing about this recipe is that you don’t need to follow strict proportions. Everything is done by eye.

The scallops need to be thawed, washed and dried with a paper towel. In a deep plate, mix the flour and salt, then put the scallops there and roll them in the resulting mixture.

Pour a little olive oil into a preheated frying pan, add the scallops and fry for 5 minutes on both sides. Now you can move on to preparing the sauce. To do this, you need to put tomatoes - fresh or canned - in a saucepan, pour tomato juice over them and add a little ketchup for spiciness. Add finely chopped parsley and cilantro there. There should be quite a lot of greenery. Later you need to add crushed garlic. Now we put our scallops in this tomato mixture, simmer them on medium heat for three minutes, and then on low for another 5 minutes. The result will be a kind of stew of tomatoes, herbs and scallops.

Exotic, which was previously considered seafood

, sank into oblivion with the collapse of the Soviet Union. And a sea of ​​abundance poured onto the tables of ordinary and not so ordinary citizens. And in particular, products such as seafood delicacies, and among them scallops.

However, even the past decades of availability of seafood on shelves have not led to an increase in the interest of our fellow citizens in seafood cuisine. Because there was a lack of information about the usefulness of this category of products, and a basic lack of culture of their consumption.

scallop meat?

?
This is one of the main components not only of French cuisine, but also of many peoples of Asia and the Black Sea countries, where it is known as “St. Jacob’s Shell”. This product is also often consumed by the Japanese. A nation that is famous for its longevity, wisdom and masculine strength. What's the secret? The fact is that seafood lovers get sick much less often. After all, it is this food that fully satisfies the needs of the human body. And scallop meat contains many mineral elements, namely: from 10 to 19 percent of protein, which is contained in the scallop muscle and is very useful for men, as it gives them well-known strength. Also, scallop meat is low-calorie
, which cannot but please women, because this is the main condition in the system of a healthy diet and compliance with global standards for a slim figure.
An important healing property of scallop is its ability to reduce cholesterol levels in the blood. And vitamins B, BI, B2, B12 have a positive effect on the nervous system. Don't forget about elements such as iodine (of which scallops contain 150 times more than beef), phosphorus, manganese, iron, magnesium, zinc, copper, cobalt, and arsenic. All these elements are very important for the human body and its normal functioning. Since iodine is necessary for the thyroid gland, it also affects the reduction of cholesterol in the blood. Cobalt and manganese help the pancreas and parathyroid glands function. Manganese is also involved in the formation of insulin, which is responsible for lowering blood sugar levels. Iron is a component of hemoglobin, which carries oxygen throughout our body. And all together these elements strengthen human immunity, improve metabolism and increase vitality
.

The nutritional value

scallop per 100 grams of product is as follows: proteins - 19 grams, fats - 0.9 grams, carbohydrates - 3 grams, minerals - 2 grams. And the energy value is 92 kilocalories.

Yes, scallop meat is undoubtedly healthy

.
But it is no less pleasant to use. The tenderness and sweetness of the scallop flesh can become both the accent of a dish and its main component. It’s not for nothing that scallops were popular back in the days of primitive people, as evidenced by the huge number of empty shells found in the excavation sites of their sites. And the peak of the popularity of scallops is considered to be the Middle Ages, when every second person observed fasting. The most delicious thing about the scallop is the closing muscle - the muscle with which the shell valves close. The weight of this very muscle makes up 30% of the total weight of the mollusk, including the shell. And you can eat everything in a scallop except the stomach. Yes, and the shell is also not eaten, although it contains 98.2 percent calcium carbonate, but is most often used as a souvenir or in ground form as bait for animals. Note that it is very useful
. Therefore, the use of scallops can be called waste-free.

There is no cost involved in preparing scallop dishes.

a lot of time. Usually these are light and elegant salads, with a predominance of marine ingredients. Either the scallop meat is cooked in a sauce or simply fried in olive oil with onions. It is also consumed raw with lemon. The readiness of the meat is indicated by its color; at the cut site it should no longer be gray. But if you work hard and be patient, you can cook scallops American style without removing them from the shell, or season them with champagne, or maybe curry, or use it for sushi. And why not have a picnic with scallop kebabs? Original and divinely delicious.

Scallop meat on the shelves

can be found both fresh, frozen, dried and canned. Thaw freshly frozen scallops in water at room temperature or simply rinse. Then boil for 5-10 minutes in boiling salted water. The advantage of this preparation is that all the vitamins and taste of scallop meat are completely preserved. The ideal age of the mollusk that we eat is considered to be 2.5 - 3 years.

It is at this stage of development that the scallop reaches its best taste and acquires maximum nutritional value. A scallop whose age has crossed the three-year mark is considered old. Yes, it is much larger and seems more attractive to the buyer, which is what sellers take advantage of. But don’t deceive yourself and don’t let others do the same. A scallop that reaches 5-7 years of age loses more than half of the beneficial minerals it contained in its youth. But it is precisely because of these minerals and biological substances that the scallop is so valued in Asia, especially among men. In addition, the meat of an old scallop is tougher than that of a young one. And not one self-respecting person, who also understands this type of mollusk, will not buy a scallop with a size range of 10-20 pieces per kilogram. Connoisseurs buy scallops with a size range of 30-40 pieces per kilogram.

Scallops live

in all oceans, they are also found in the Black Sea, Far Eastern and Northern seas. Companies that supply scallops try to preserve its nutritional properties and taste through special processing and preparation of fillets. Since scallop meat is becoming more and more popular every day and is increasingly appearing not only in restaurants, but also on the festive and daily tables of our fellow citizens, the scallop fishery is developing successfully. So successful that with the rapid depletion of scallop stocks in their natural habitat, they have to be grown artificially.

But, true connoisseurs

seafood products, in particular scallop meat, will not be stopped by any obstacles on the way to obtaining a culinary orgasm. And already in almost all countries of the world, especially in the Black Sea, scallop meat has taken an active position in the daily menu of seafood lovers.

The main thing to remember is that seafood loves a slightly acidic and slightly saline environment.

. They also go well with neutral, soft and velvety side dishes. The same rules are no exception for scallop meat. Make sure that the seasonings are not too hot, otherwise they will overwhelm the delicate and refined taste of the scallop. That is why it is valued in cooking.

We hope that, having learned so much information, gourmets will definitely adopt such a dietary and low-calorie product as scallop meat. And they will not only order it in restaurants, where it is perfectly prepared, but also at home, because the process of preparing scallops is extremely simple.

Scallops are a family of bivalve mollusks distributed throughout almost the entire world's oceans. They live at all depths, especially in tropical seas. Most species are hunted or artificially bred on special farms.

Before you make a choice in favor of this mollusk and buy a frozen scallop, you need to find out what the mollusk looks like, where it lives and what benefits or harm its meat can bring.

Mollusk floating on jet propulsion

All scallops get their name from the shape of the shell; it is round, one valve, the upper one, is flat, and the second, lower one, is convex; convex ribs radiate across the entire shell from the hinge edge, ending with light notches at the edge. It is because of them that mollusks began to be called from the Latin pecten - scallop. The shells of species that live in the coastal zone are brightly colored. Among them you can find pink, purple, and white shells. Scallops have a powerful muscle, which is what makes people want to buy a scallop. After all, it is the closing muscle of the scallop that is distinguished by its unsurpassed taste and fairly decent size.

The muscle has a rounded shape and looks like a column, it is very fleshy and is capable of sharp contractions that lead to the slamming and opening of the shell. In addition, the edges of the mantle are designed in such a way that they also contribute to the movement of the scallop. These devices make it possible to push off from the water column and the mollusk moves forward due to jet propulsion. When the valves are compressed, water is pushed out of the mantle cavity in two powerful jets towards the lugs located on both sides of the lock. It was this principle that was used to create jet engines. The most interesting thing is that the scallop has balance organs that help it turn over 180 degrees if it falls incorrectly onto the lower shell. In the hot season, the scallop moves to a depth where the water is cooler, and returns back in winter. There are hundreds of real green glowing eyes on the edge of the mantle. However, the mollusk is no different in visual acuity and notices its enemies, starfish, when it is already too late. The scallop feeds by passing water through itself and capturing any organic suspension and plankton. A medium-sized scallop passes up to 25 liters of water per hour through its mantle. Not only the ancient Greeks, but also the indigenous peoples of the Far East knew a lot about scallops. And today you can buy scallops that are found near the Far Eastern shores.

The basis of the fishery is the following types of mollusks:

• Japanese;
• Swift;
• Bering Sea;
• seaside.

Scallops are sold in the following types:

• ice cream;
• canned;
• dried;
• fresh.

In the central parts of the country, you can most often buy frozen or canned scallops. It is most beneficial to eat either fresh scallop meat or fresh frozen.

Rules for purchasing, storing and eating scallops

Fresh shellfish meat should be pinkish-cream or grayish in color. A fresh scallop should smell like the sea.

It is believed that larger scallops are older and less enriched with valuable components.

If these delicacies are to be consumed raw, they must be alive. The valves of living mollusks should close when touched with a finger.

Frozen scallops should be thawed at room temperature, avoiding hot water and microwaves. Shellfish can be stored frozen for no more than three months. Store fresh scallops in the refrigerator in a container with ice for up to three days.

Methods for preparing scallops

The calorie content of the mollusk is low, which makes it possible to use it for the diet. Chefs from all over the world prepare delicious seafood dishes. There are many options for how to cook scallops. What not to do with shellfish. They are boiled, baked, stewed, marinated, and also cooked together with the shell in champagne. Scallop meat can be served with various dressings and sauces; they are also added to salads. Scallops are even used to make kebabs, cutlets and cabbage rolls. These shellfish can also be eaten raw by adding lemon juice and olive oil.

Clam meat is particularly tender and sweet. Cooking scallops is a quick process. It won't take more than 2 minutes. Chefs do not recommend adding an abundance of spices to scallops, as they interrupt the true taste of seafood.