The Food Coach

The most common scallop in Australia is the Tasmanian Scallop. It has a ridged fan-shaped shell. They are caught wild but many today are harvested. Scallops reach about 11cm. The meat is white and is surrounded by an orange roe (coral).
Scallops have a delicate, sweet flavour with a medium to firm texture.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.

To Buy:

Scallops are nicest bought fresh in their shell. Avoid any with brown markings. The meat should be white/cream. Use your nose to check for a fresh sea smell.

To Store:

Place in an airtight container or place scallops in their shells on a tray covered with plastic. Store in the refrigerator for up to 2 days.

Tips & Tricks:

Wash thoroughly, remove brown vein; leave the roe (coral) on. 1 kg will give you 40-50 scallops. Note: One serve of scallops is equal to about 7 scallops.

Cooking Tips:

Scallops can be grilled, barbecued, steamed, stir-fried or poached. Overcooking will make them tough. Try steaming with a soy sauce, coriander and ginger dressing.

Find recipes with Scallops

Nutrition per Per serve:

Weight (grams):

Carbohydrates, g:

0.5

Fat (g):

0.6

Monosaturated Fat , g:

0.0

Zinc:

Sodium:

Salicylates:

Safe/negligible amount

Energy (kJ):

198

Protein (g):

9.9

Saturated Fat, g :

0.2

Vitamin B1:

Phosphorus:

Amines:

Low

Glutamates:

n/a

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.