General information
Sea scallops belong to the bivalve mollusk family. Scallops are able to move in the water column due to the creation of jet thrust by the frequent slamming of the valves. These mollusks live in all oceans. The shell of the scallops is unequal with auricles – large areas behind and in front of the top. Their size can vary, for example, the Japanese are very large, while the Galician and Scottish are medium in size. Red Chilean scallops are very tasty and appreciated in the Western Hemisphere, although they are small.

An interesting feature of scallops is that along the edge of the mantle there are many small eyes (up to 100 pieces) in two rows. The distance at which they see is quite enough to react to the approach of the enemy.

How to choose
Sea scallops are sold both peeled and shelled. Fresh shellfish must have the smell of the sea. Strongly large scallops are older and have fewer nutrients than young ones. Fresh clam meat should be in the form of a column, pinkish-cream or grayish in color.

If you plan to eat raw scallops, then you should buy them alive. In live molluscs taken from the water, the valves must be closed, or closed at the slightest touch with a finger. Only these scallops are eaten raw.

How to store
Frozen scallops keep in the freezer for up to three months. Fresh ones should be stored in the refrigerator for no more than three days, after putting them in a container filled with ice.

How to defrost and clean
Frozen scallops should be thawed at room temperature. Do not defrost shellfish in hot water or using a microwave oven. Immediately after defrosting, they should be cooked.

Before cooking, the scallops should be washed in cold water, and if desired, remove the white formation on one side. If there is a small coral bag in the sink, do not throw it away, as this is caviar and it is very tasty.

Reflection in culture
The scallop shell is used as an emblem of the Way of St. James, crossing Western Europe, as well as pilgrims coming to the tomb of St. James. And the bivalve shell of mollusks has long been considered a symbol of the feminine. water start.

Calorie content of sea scallops
Scallops, in addition to other positive qualities, have one more thing – low calorie content, which is only 88 kcal per 100 grams of meat. This allows us to consider shellfish as a dietary product, and include various diets in the diet.

Useful properties of scallops

Composition and presence of nutrients
Scallops have a very rich and varied composition, since their meat contains a large amount of protein, as well as minerals: magnesium, iodine, iron, phosphorus, copper, zinc, manganese, cobalt. The composition also includes polyunsaturated omega acids and a multivitamin complex. Scallop meat is considered dietary due to the fact that it is low-calorie, low-fat and low in carbohydrates.

Sea scallops are rich in vitamin B12, thiamine, riboflavin, and it is also the best source of calcium. Biocalcium is non-toxic and does not have a harmful effect on the human body, so it is useful to give scallops to children who have a lack of calcium.

Useful and medicinal properties
Scallop meat lowers cholesterol levels in the blood, normalizes metabolism, improves the functioning of the nervous, endocrine and cardiovascular systems, and increases the overall tone of the human body. A large amount of iodine in the composition of scallops, as well as a high biological value, allow us to recommend them as a necessary product in the diet of patients with atherosclerosis.

Scallop in Asian culture rises to one of the indispensable means to increase potency in men. Scientists have proven that regular consumption of scallop helps not only restore sexual function, but also maintain it at a high level for a long time.

The most valuable in scallops are the mantle and the closure muscle. Scallop is a source of the most valuable natural minerals, and its benefits cannot be overestimated. Even meat contains vitamin PP, which is part of the enzymes that provide cellular respiration. It also has a positive effect on the normal functioning of the pancreas and stomach.

In cooking
Scallop meat is used to prepare a variety of dishes: soups, salads, cabbage rolls, meatballs and many others. It is very soft and sweet in taste. French cuisine is especially rich various recipes including scallops.

There are many different ways to cook scallops. They are baked, boiled, marinated, stewed, and together with the shell they are cooked in champagne. Also, some gourmets eat them raw, pouring olive oil and lemon juice.

In cosmetology
Scallop is undoubtedly useful for people who are obese, especially those with manifestations of atherosclerotic vascular disease. Dishes with this dietary seafood, due to their low calorie content, are recommended by many nutritionists.

More recently, scallop extract has been used in various face creams. Since the rich mineral composition of shellfish has an excellent effect on the skin.

Dangerous properties of scallops

If there is a possibility of an allergic reaction, then the scallops should be treated with caution. For the same reason, women during pregnancy and lactation are not recommended to try this delicacy.

With hyperthyroidism, scallops should also not be consumed, due to the high content of iodine in their composition.