Fresh scallops

Fresh scallops are highly prized marine bivalve mollusks in gastronomy for their delicate, sweet, and slightly juicy meat. They are characterized by their round shape and fan-ridged shell and are typically presented in their shell or already cleaned and ready to cook.

Native primarily to the North Atlantic and Pacific coasts, scallops are found in cold and temperate waters, being common in countries such as Spain, the United States, Canada, and also in regions of Mexico and Chile. Their harvesting is usually done sustainably to preserve marine ecosystems.

In nutritional terms, fresh scallops are an excellent source of lean protein, low in fat, and high in minerals such as zinc, iron, and magnesium, as well as B vitamins and omega-3 fatty acids. These properties make them a nutritious food that is beneficial for cardiovascular health and muscle strengthening.

In Latin America, fresh scallops may be known by different names, although the most common term is simply scallops. However, in some countries, they are also known as fan shells or sea scallops. It is important to distinguish them from other similar mollusks such as pen shells or cockles, which have different characteristics and flavors.

In cooking, fresh scallops are very versatile, used both in raw preparations like ceviches or tartares, and in cooked dishes such as baked, grilled, or in creamy sauces, always standing out for their soft texture and unique flavor.