 | Current customer? Log In |
 |
 | Search Departments
More Ways to Shop
Free Catalog
Newsletter Sign Up
Weekly health news, sale announcements and coupons!
|
|
Library Home
> Food Guide > Scallops
SCALLOPS
Visit The Healthy Living Bookshelf:
Scallops are small bivalves that grow in shells, much the way oysters and clams do. They swim through deep waters by clapping the two sides of their shells together, using a large muscle called the abductor. Scallops are shucked and often frozen at sea. The edible abductor muscle, or eye, has a flattened disk shape, with a pale creamy color and a delicate taste.  VarietiesSea scallops grow in deep waters off the East Coast of the United States. Bay scallops (also called Cape Cod scallops), grow in bays and harbors and are smaller. Calico scallops, grown in waters off Florida, are about the size of Bay scallops, and are mechanically shucked and partially cooked. Scallops are also imported fresh from countries such as China and Peru. Scallops are available shucked and, rarely, live in the shell. Their mild-flavored orange row is sometimes sold along with the scallop meat. AvailabilityScallops are available year-round, although the season peaks November through March. Live scallops may be available in Chinese markets. Preparation, uses, and tipsScallops cook quickly and toughen with heat. Small scallops can overcook in a very short time. The secret to successful scallop cookery is to not overcook them. Trim off any tough connective tissue. If any roe is attached, leave it on the piece and cook along with the scallop. Marinating Place scallops in a tangy marinade of olive oil and lemon juice. Cover and refrigerate for one hour. Pan frying Rinse scallops and pat dry with paper towels. Dredge in flour and spices if desired. Heat a frying pan until hot and add oil. Add scallops, making sure they are not crowded in the pan, and fry, turning occasionally, for 3 to 5 minutes. Scallops are done when opaque in the center. Deep frying Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (about 3.8cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor temperature. Dip scallops in batter, drain, then slip them into hot oil. Cook until brown, 2 to 3 minutes. Poaching Rinse and drain scallops. Bring a small amount of poaching liquid, consisting of water or broth, and herbs and spices, to a simmer. Slip scallops in, then cover pan and keep liquid at a simmer until scallops are opaque in the center, 4 to 5 minutes. Grilling String scallops on a skewer or place them on perforated foil, 4 to 6 inches (about 10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade, and close hood of grill. Cook just until opaque and moist on the inside, 3 to 4 minutes. Nutritional HighlightsScallops, 5–6 large or 15 small (3 oz.)
(85g) (raw) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. When cooked (fried, breaded), scallops provide 0.135 grams of omega-3 fatty acids, derived from ALA (0.135g), per 100 grams of scallops. Health benefits and concernsAllergy to foods and food additives is a common cause of hives, especially in chronic cases. Shellfish are among the many foods reported to trigger hives most often. Numerous clinical studies demonstrate that diets that are free of foods or food additives that commonly trigger allergic reactions typically produce significant reductions in symptoms in 50–75% of people with chronic hives. People with hives should investigate the possibility that food allergies are causing their problem by consulting with a doctor. Some people with cirrhosis and impaired bile flow (such as in Wilson’s disease or PBC) can have an excess amount of copper accumulate in the liver. If laboratory tests confirm copper excess, most doctors would recommend avoiding shellfish, which is rich in copper, along with recommending medical treatment to reduce copper stores. Health benefits and
concerns for fish and seafood |
|
|
|
|
| Ordering Help | Shipping & Returns | Have Questions? | Other Services |
 |
Order By Phone 1-800-439-5506
Information on this site is provided for informational purposes and is not meant to substitute for the advice provided by your own physician or other medical professional. You should not use the information contained herein for diagnosing or treating a health problem or disease, or prescribing any medication. Information about each product is taken from the labels of the products or from the manufacturer's advertising material. MotherNature.com is not responsible for any statements or claims that various manufacturers make about their products. We cannot be held responsible for typographical errors or product formulation changes. You should read carefully all product packaging. If you have or suspect that you have a medical problem, promptly contact your health care provider. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.All discounts are taken from suggested retail prices.
Please see our Terms of Use
Copyright © 1995-2008 Mother Nature, Inc. All rights reserved.