Scallops are a type of mollusk that has a wavy, scalloped, shell. When consumed, you are actually eating the ‘nut’, or the muscle used to open and close the shell. There are several hundred different species of scallops, however the most widely consumed in the United States are the Atlantic deep-sea and the bay scallop. Scallops gained popularity during the medieval times, when their shells were used to decorate and were even the symbol of Saint James.
- Scallops are nutrient-dense, high in protein, and contain almost no fat.
- They are a great source of Vitamins B6, B12, and E, magnesium, omega-3 fatty acids, and potassium.
- A 3½-ounce serving contains approximately 112 calories.
- Scallops, like fish, are a significant source of omega-3 fatty acids, which can help prevent heart disease.
- Scallops can also help prevent many types of cancer such as breast, prostate, colon, and lung.
With its mild saltwater flavor, scallops are a popular seafood selection. A great dish that highlights their natural flavor is to braise scallops in white wine, and serving them on lightly sautéed spinach and thinly sliced garlic. Add scallops to a bed of whole-wheat pasta and top a red sauce and zucchini. Any way you prepare them, you are guaranteed to enjoy the ample health benefits.