Pescados y Mariscos

Cooked scallops

Cooked scallops
Popularity 2 recipes

Used in multiple popular recipes

Ingredient Information

Name

Cooked scallops

Category

Pescados y Mariscos

Popularity

2 recipes

Status

Inactive

Description

Cooked scallops are bivalve mollusks highly valued in gastronomy for their delicate flavor and tender texture. They are harvested from the coasts of mainly the Atlantic and Pacific Oceans, being abundant in regions such as Galicia in Spain, as well as in certain areas of Latin America where they are consumed fresh or pre-cooked.

Scallops are small to medium in size and are characterized by their fan-shaped shell. The most valued edible part is the adductor muscle, which after cooking acquires a pearly white color and a soft yet firm consistency.

In cooking, cooked scallops are used to prepare a wide variety of dishes, from appetizers to main courses, standing out in recipes that are grilled, baked, or in seafood stews. Their subtle flavor allows them to be easily combined with ingredients such as garlic, butter, fresh herbs, and white wine.

Regarding their nutritional properties, scallops are an excellent source of lean protein, low in fat, and provide a significant amount of minerals such as iron, zinc, and selenium, in addition to B vitamins, making them a nutritious and light food.

In different regions of Latin America, scallops may also be known as vieira (singular), ostra blanca (white oyster), or simply mariscos (seafood), although the latter term is more general and encompasses other types of mollusks and crustaceans.

Nutritional Properties

1.3mg
zinc
0g
fiber
667mg
sodium
32mg
calcium
21mcg
folate
0.5mg
iron
314mg
potassium
111
calories
250mg
phosphorus
0mcg
lycopene
33mg
magnesium
20g
protein
41mg
cholesterol
40IU
vitamin a
3.5mg
vitamin c
1.5g
total fat
1.3mcg
vitamin b12
5g
carbohydrates

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