Scallops

Scallops are one of the most popular seafood items due to their unique appealing texture and succulent flavors. U.S. fishermen have landed between 50 and 60 million pounds of scallops annually over the past decade, and it is one of the nation’s most valuable fisheries. Scallops have been among the top ten seafood items consumed in the U.S. for decades, and Americans eat about one third pound of scallops per year.

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Nutrition Information

Scallops are a low fat seafood choice that is a good source of protein and some minerals and vitamins. Based on an average serving size of 3.5 ounces (100 grams), a serving of scallops can include 4 to 5 large scallop meats, 9 to 12 medium scallop meats and 15-20 or more small scallop meats. Scallops are a good source of:Phosphorus, Iron, Potassium, Selenium, Vitamin B12, zinc, omega-3 fatty acids.

Product Forms and Buyer Advice

Scallops are available as fresh refrigerated meats or frozen meats. Size categories refer to the size of the adductor muscle (scallop meats) which is the main edible portion of the scallop. Scallop size categories can be simply grouped as large, medium and small. Scallop adductor muscle has a tendency to absorb water when removed from the shell. Likewise, the meats can lose moisture when thawed or stored in refrigeration for some time. For the larger varieties, buyers can specify a purchase for ‘dry’ or ‘wet’ scallops, which refers to prior processing procedures that can influence the moisture content in the scallop. Wet scallops may be treated during processing to retain moisture. Dry scallops are not treated. Scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats. Such coloration (tan, yellow and orange tones) is not a product defect.

Appearance

• Scallops are bivalves (having two shells), like clams and oysters.

• The shells are held together by the adductor muscle (the part of the scallop Americans typically eat).

• Sea scallops have a saucer-shaped shell with scalloped or fluted edges.

• The upper shell is usually reddish-pink or brown in color. The lower shell is white or cream.

• A small percentage (5-10 percent) of sea scallops are albinos, with white upper and lower shells.

• Sea scallop shells are smooth and lack the prominent ribbing that is characteristic of most other scallop shells. It is thought that the sea scallop’s smooth shell is an adaptation to allow it to propel itself faster and farther.

Nutritional information on Scallops

NB:Carbohydrate, by difference(total carbs-fiber) is also called net carbs