Coral

Fish

Coral

Scallop coral is the orange roe attached to the adductor in roe-on scallops—richer and more marine than the white muscle. It colours sauces and adds a creamy iodine note. Sear gently with the meat or remove to whisk into butter sauces. Coral overcooks faster than the adductor; protect it from the hardest heat.

Track this ingredient

Unit

Characteristics

Preparations

CookedFreshGrilledPan FriedPoachedPreparedRaw

Traits

CoralCulinary PartDelicateVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 137

Amount per 100 g

  • Total Fat 5.22 g
  • Saturated Fat 0.98 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1.91 g
  • Polyunsaturated Fat 1.98 g
  • Cholesterol 55 mg
  • Sodium 83.7 mg
  • Salt 0.2 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 18.8 g
  • Water 75.8 g
Detailed nutrients

Coral of Scallop: composition reflects this culinary part relative to the whole ingredient.

History

European cooks prized scallop coral as part of the whole animal on the half-shell.

FR

French cuisine used coral in sauces and classic coquilles presentations.

Roe-on scallops with coral marked premium European-style service in restaurants.

An unhandled error has occurred. Reload 🗙

Rejoining the server...

Rejoin failed... trying again in seconds.

Failed to rejoin.
Please retry or reload the page.

The session has been paused by the server.

Failed to resume the session.
Please retry or reload the page.