Fish
Meat
Scallop meat is the white adductor muscle—sweet, dense, and the global default scallop product. Dry-packed meat browns; wet-packed meat sheds milky liquid and steams. Pat very dry, sear in a hot pan without moving until a crust forms, then flip briefly. Season simply with salt and a finishing fat or acid.
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Characteristics
Preparations
Traits
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 5.07 g
- Saturated Fat 0.95 g
- Trans Fat 0 g
- Monounsaturated Fat 2.06 g
- Polyunsaturated Fat 1.98 g
- Cholesterol 54 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 20.1 g
- Water 72.4 g
- Energy 135 kcal
- Water 72.4 g
- Protein 20.1 g
- Fat 5.07 g
- Saturated Fat 0.95 g
- Monounsaturated Fat 2.06 g
- Polyunsaturated Fat 1.98 g
- Omega-3 0.79 g
- Vitamins 44.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.69 mg
- Vitamin B5 — Pantothenic Acid 0.81 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.67 mg
- Vitamin K 0.6 µg
- Minerals 393 mg
- Major Minerals 392 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 54 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 4.69 · vitamin-b5-pantothenic-acid: 0.81 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.6 · vitamin-d: 1.7 · vitamin-e: 0.67 · vitamin-k: 0.6 ·
Minerals
Picked or portioned meat reflects the animal’s muscle composition.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Scallop adductors were eaten raw and cooked wherever scallops were gathered.
Shucked scallop meat became a frozen and fresh retail staple.
Dry-seared scallop meat defined fine-dining seafood mains worldwide.