Fish
Shucked
Shucked scallops are meat removed from the shell before sale—ready to sear, poach, or ceviche. Quality varies with dry versus treated wet packs. Drain if needed, dry thoroughly, and cook the same day when possible. Use the sweet muscle simply; heavy sauces hide the point of good scallops.
Track this ingredient
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 4.89 g
- Saturated Fat 1.04 g
- Trans Fat 0 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 2.05 g
- Cholesterol 55.9 mg
- Sodium 78.7 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.9 g
- Water 75.7 g
- Energy 137 kcal
- Water 75.7 g
- Protein 19.9 g
- Fat 4.89 g
- Saturated Fat 1.04 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 2.05 g
- Omega-3 0.82 g
- Vitamins 42.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.32 mg
- Vitamin B5 — Pantothenic Acid 0.75 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.61 mg
- Vitamin K 0.5 µg
- Minerals 496 mg
- Major Minerals 495 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 55.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.32 · vitamin-b5-pantothenic-acid: 0.75 · vitamin-b6: 0.42 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.5 · vitamin-d: 1.5 · vitamin-e: 0.61 · vitamin-k: 0.5 ·
Minerals
Shucked of Scallop: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Shucking houses supplied inland markets with ready scallop meat.
IQF shucked scallops expanded year-round global trade.
Chefs demanded dry-shucked scallops for proper searing.