Fish
Scallop
Scallops are bivalves whose large adductor muscle is the white “meat” of Western cookery; the orange coral (roe) is kept or discarded by market. Dry-packed scallops sear cleanly; wet-packed ones treated with phosphate weep and steam instead of browning. Sweet, briny flavour and a springy bite reward brief high heat—overcooking turns them rubbery. Sea scallops are large for steaks and roasts; bay and queen scallops are smaller for stews, pasta, and whole-shell service. Hand-dived and well-managed dredged fisheries both supply restaurants. Pat dry, season simply, and sear in a hot pan with butter or oil until a deep crust forms and the centre is just opaque.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.05 g
- Saturated Fat 0.93 g
- Trans Fat 0 g
- Monounsaturated Fat 1.86 g
- Polyunsaturated Fat 1.96 g
- Cholesterol 54.5 mg
- Sodium 78.1 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21 g
- Water 75.4 g
- Energy 136 kcal
- Water 75.4 g
- Protein 21 g
- Animal Protein 19.9 g
- Fat 5.05 g
- Saturated Fat 0.93 g
- Monounsaturated Fat 1.86 g
- Polyunsaturated Fat 1.96 g
- Vitamins 48.4 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.43 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 14.1 µg
- Vitamin B12 — Cobalamin 2.1 µg
- Vitamin C 2 mg
- Vitamin D 1.8 µg
- Vitamin E 0.69 mg
- Vitamin K 0.6 µg
- Minerals 468 mg
- Major Minerals 350 mg
- Trace Minerals 118 mg
- Salt 0.19 g
- Sodium Chloride 0.19 g
- Cholesterol 54.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.1 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.43 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 14.1 · vitamin-d: 1.8 · vitamin-e: 0.69 · vitamin-k: 0.6 ·
Minerals
Sodium: 78.14 · Potassium: 216 · Calcium: 56 · Iron: 1.1 · Zinc: 0.4 · Iodine: 116 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Coastal and river fishing for scallop and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of scallop and enabled long-distance trade.
Ice preservation and railway transport brought fresh scallop to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made scallop widely available in international markets.