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Scallop characteristics
Scallop is a common name use for many species in the Pectinidae family. Scallops are bivalve mollusks and like most bivalves, scallops are filter feeders. It is scallops adductor muscle that is commercialised in North America.
Culinary tips and advice
You will find fresh and frozen scallops in your Metro fishmonger's display.
- Scallops are delicious raw with a splash of lemon, in sashimi or ceviche.
- They can also be cooked in a variety of ways, including grilled, poached, breaded, sautéed, pan-seared, au gratin, steamed, deep fried or marinated.
- Scallops go well with many sauces and are wonderful in fish soups or chowders, in coquille Saint-Jacques, or as a garnish on pizza, a salad, a pastry shell not to mention with pasta.
- Scallops do not need to cook very long as they will harden, dry out, quickly lose their taste and even become rubbery if overcooked.
- Scallops are done when the flesh is opaque but still slightly transparent in the center.
- As a rule, one or two minutes on each side are sufficient, depending on size.
Scallop : Nutritional value
Scallops are rich in high-quality protein, low in calories, low in lipids and a good source of vitamin B12 and potassium. They provide a generous amount of omega-3 fatty acids.
Scallop : Storage life
Fresh or cooked scallops will keep in a closed refrigerator for 1 to 2 days in a closed container. Defrosted scallops should not be re-frozen.
To defrost scallops, boil milk, remove from heat and immerse scallops. They will, however, be much tastier if cooked without defrosting.
Fresh scallops should be prepared as soon as possible after purchase.
| Refrigerator 4° C (40° F) | Freezer -18° C (-4° F) | |
| Fresh scallops | 1 to 2 days | 3 months |
| Cooked scallops | 1 to 2 days | ------ |
Scallop Recipes
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