Sea Scallop

SeafoodMolluskShellfishAllergen: ShellfishNot vegetarianSweetBrinyOceanicButteryDelicateTender

Nutrition (per 100 g)

Calories: 88
Protein (g): 16.8
Fat (g): 0.8
Carbs (g): 3.2
Fiber (g): 0
Sodium (mg): 161

Lean shellfish with little fat and some glycogen-derived carbohydrate; sodium levels can differ between dry-packed and phosphate-treated wet-packed scallops.

Storage

Room temp: up to 0 days
Refrigerated: up to 2 days
Frozen: up to 90 days

Sea scallop is a large marine bivalve sold as a firm, creamy white medallion of the adductor muscle. It tastes sweet and briny with a tender, slightly springy bite, and sears to a caramelized crust while staying translucent within. Commonly pan-seared or grilled, it also suits gentle poaching and raw crudo; typically sold dry-packed or wet-packed in counts like U10 or U15.

Wild sea scallops are harvested along the North Atlantic coasts of the United States and Canada under managed fisheries, with some aquaculture. They feature in New England, French, and Japanese cuisines.