The Atlantic scallop, Pecten maximus, is the largest species on the market, reaching up to 15 cm in diameter. It is characterized by its tasty and refined meat, as well as its reddish corals.
How to cook scallops
Scallops can be prepared in many ways: baked, seared in a pan, or as the main ingredient in quiches or creams. The most classic recipe is the gratin, adding to the scallop a mixture of breadcrumbs, garlic, parsley, and grated cheese.
Do not overcook them, otherwise they will become tough and dry. It is also not recommended to consume them raw for hygiene reasons, as they are filter-feeding animals like all bivalves. Once washed and removed from the shell, you can preserve them by freezing or even in brine, and they will last a long time.
The scallop is a unique seafood perfect for grilling or as traditionally prepared in Galicia, baked in its own shell.
It is an ideal accompaniment for meals and dinners during celebrations and family gatherings where Galician seafood is often a major highlight.
It is estimated to serve 1-2 scallops per person.
Use of scallop shells
Scallops are cleaned by separating them from the shell. The shell is used for presentations and must be washed well, even with a metal scrubber. It is important to remove the filamentous and dark parts and wash them with running water, as they often contain sand inside.
The scallop shell serves as a dish for preparation. Additionally, heat resistant, it is visually beautiful and very handy for elegant presentations, or to use as decoration for placing mousse, jellies, and other appetizers.
Nutritional value of scallops
The scallop is a rich source of Omega-3 fatty acids, making it suitable for people with high cholesterol, as they reduce bad cholesterol and stimulate the production of good cholesterol.
Scallops are also rich in mineral salts, calcium, sodium, and vitamins, especially A. Scallops are also suitable for celiacs if they are not mixed with gluten-containing ingredients during preparation.
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