|Scallops Quick Facts|
|Origin||It is also found on Asia, Europe, Australia, Mediterranean, South America and North America.|
|Colors||Brilliant red, orange, purple, yellow, white|
|Shapes||Geometric, 9 inches|
|Flesh colors||White or red|
|Major nutrients||Vitamin B-12 (17.08%)
|Health benefits||Maintain cells, Forms DNA, Cures fatigue, Provides energy, Hair health|
It have two valves which shape from circular to broadly ovate but the right valve is inflated more in comparison to left valve. It is narrow as well as pointed in umbones. The color of Scallop ranges from brilliant red, orange, purple, yellow and white. The lower valve is lighter in comparison to the upper one. Scallops commonly feeds on microscopic plants, animals, starfish, lobsters, crabs and fish. In the reproduction process, the fertilization of eggs occurs in water by developing into free swimming veliger larvae. It metamorphoses on the bottom of the sea by settling. Occasionally, it produces pearls with no translucent layers. The pearls lack iridescence as well as luster. It is small and dull but possesses aesthetic qualities.
Scallop has been used as a food when it came into existence. It gained wide popularity in the medieval era. The pilgrims use empty scallop shells to visit shrine of St. James in Spain for begging and eating. The shell and scallop became the symbol of magnificent shrine to decorate the doorways and coats of arms. It is found in various waters and is abundant in Atlantic Ocean and Mediterranean sea. It is also found on Asia, Europe, Australia, Mediterranean, South America and North America.
In 31 g of cooked Scallop, we could find 17.08% of DV of Vitamin B12, 15.09% of DV Selenium, 14.83% of DV of Isoleucine, 14.77% of 13.52% of threonine, 12.03% of DV of valine, 11.87% of DV of lysine, 11.20% of DV of leucine and 10.43% of DV of phosphorus. The same serving size is loaded with 18.12 g of moisture, 67 calories, 5.6 g of protein, 3.39 g of lipid fat, 0.57 g of ash and 3.14 g of carbohydrate. It contains the vitamins such as 0.013 mg of thiamine, 0.034 mg of riboflavin, 0.467 mg of niacin, 0.062 mg of pantothenic acid, 0.043 mg of pyridoxine, 11 µg of folate, 6 µg of folic acid, 0.41 µg of Vitamin B12 and 0.7 mg of Vitamin C. Amino acids such as 0.065 g of tryptophan, 0.238 g of threonine, 0.248 g of isoleucine, 0.401 g of leucine, 0.397 g of lysine, 0.126 g of methionine, 0.077 g of cystine, 0.213 g of phenylalanine, 0.182 g of tyrosine, 0.254 g of valine, 0.392 g of arginine, 0.11 g of histidine, 0.328 g of alanine, 0.52 g of aspartic acid, 0.857 g of glutamic acid, 0.333 g of glycine, 0.263 g of proline and 0.263 g of serine.
Health Benefits of Scallops
Scallop has low presence of calories as well as fat. It provides unsaturated fat along with omega-3 fatty acids. It is an excellent source of calcium and Vitamin B12 along with iron, magnesium, zinc and iron. It promotes cardiovascular health and prevents from colon cancer. It contains translucent white color having a delicate flavor. It is packed with various nutrients such as Vitamin B12, phosphorous and iron. It is also an excellent source of Omega-3 fatty acids that helps to lower the chances of stroke and heart attack.
- Maintain cells
Vitamin is essential to maintain the cells in human body. It is required for the functions such as repair, formation and maintenance of red blood cells. Vitamin B12 also takes care of nerve cells in the body.
- Forms DNA
It is vital for the DNA formation in the body which is performed in the division of cells. The deficiency of Vitamin B12 in the body leads to the formation of abnormal cells called megaloblasts. It could also lead to formation of anemia.
- Cures fatigue
It is essential to provide relief from weakness and fatigue. Vitamin is essential for promoting stamina in the body and handles the heavy work pressure.
- Provides energy
Protein is considered as the great source of energy. During diet, the body fails to provide adequate energy to body and the body should use the functional protein for substituting. The body does not have extra amount of enzymes and proteins. The muscle protein breaks down to amino acids for providing energy and stimulates the supply of energy to various cells. (1)
- Hair health
- Assist joints
Collagen is essential for the bone health. Athletes and people doing heavy exercise require collagen to prevent injuries and maintain strong health. The study shows that collagen protein helps to treat osteoarthritis which is an inflammatory condition. (4) (5)
- Brain function
Phosphorus is vital for the brain cells as well as its functions. The adequate amount of phosphorus supports the cognitive development and brain functions. The study shows that deficiency of phosphorus increases the chances of cognitive malfunction and Alzheimer’s disease as well as dementia. (6)
- Balance hormones
Phosphorus is essential to regulate hormone balance in the body. It stimulates the reproductive health. It regulates with endocrine glands and regulates the hormone formation. Various hormones plays vital role in the health problems. (7)
- Treat weakness
Phosphorus helps to treat the health conditions such as numbness, muscle weakness and fatigue. The appropriate amount of phosphorus is a treatment for frigidity, sperm motility, impotence, loss of libido and sexual weakness. (8)
- Eliminate toxins
Phosphorus helps to eliminate waste from the kidney by excretion or urination. It also increases the frequency and quantity of urination. It balances salt, water, uric acid and fat. It promotes the fluid balance and makes the body free from toxins. (9)
- People who are allergic to shellfish, lobsters, shrimp or mollusks should avoid eating scallops.
- People with health concerns should consult the doctor before consuming seafood.
- Scallops have purines in it which is harmful for the people having purine related problems.
- Excessive intake could be harmful for the health.
- Excess purines results in excess buildup of uric acid that could lead to formation of kidney stones as well as gout.
How to Eat
- In Galician, it is baked with ham, bread crumbs and onions.
- Conpoy is dried scallop in China.
- It is smoked and served as appetizers or used as an ingredient in pasta dishes.
- It could be grilled or fried.
- Cooked bay scallops are served with salsa which is made from diced papaya, jalapeno peppers, cilantro and ginger.
- Broil marinated scallops, cherry tomatoes and leeks in the oven which should be brushed with garlic olive oil.
- Scallops should be sauted with ginger, scallions and shiitake mushrooms.
- It is added to soups, salads and stews.
- It is served with light semidry white wines.
- It is grilled, broiled and poached.
- In Western, scallops are sautéed in butter or deep fried.
- In Europe, it is cooked as quiche.
- In Japan, it is served with soup, sushi or sashimi.
- They are filter feeders.
- It is found all around the world.
- Spawning is the process of reproduction.
- It has 620 eyes of brilliant blue color.
- National Baked Scallop Day is celebrated on March 12.
- October 2 is regarded as National Fried Scallop Day.
- Scallop is unable to close the shell completely and could survive in deep salinity sea water.
- The eyes are found at the base of sensory tentacles which runs ahead the outer edges of lower and upper shells. This allows them to respond shadow as well as movement.
- The ring found on shell symbolize the year of growth.
- In 400 BC, it played a vital role in artistic, religious and architecture.
- In Christian, the shell was regarded as the symbol of rebirth.
- Scallops which were sold in the market of Hangchow, China were recorded by Marco Polo in 1280.
- The Scallop was known as the emblem of Methodists.
- A well-known oil company has the logo of fossilized scallop shell.
It is a bivalve which has one fused adductor muscle along with hinge bearing a socket. It has well developed and very small eyes. It responds immediately to the change in light intensity and close moving objects. It swims by patting the valves to swallow water. The water is thrown when the valves closes with the use of velum. It is mostly found in shallow water deeper. The shell contains fleshy meat in white color and mild sweet flavor. It is found in all the oceans as well as bay waters. The scallop found in bay is smaller in size comparing to the sea scallop. It has high content of minerals such as selenium, potassium and magnesium.
|Native||It is found in various waters and is abundant in Atlantic Ocean and Mediterranean sea. It is also found on Asia, Europe, Australia, Mediterranean, South America and North America.|
|Common/English Name||Scallops, escallop, comb shell, fan shell|
|Name in Other Languages||Chinese: Shànbèi kē (扇贝科);
Brazilian Portuguese: Vieira;
Croatian: jakobova kapica;
European Spanish: Vieira;
French: coquille Saint-Jacques;
Greek: achiváda (αχιβάδα);
Japanese: Hotategai (ホタテガイ);
Korean: gugjagalibi (국자가리비);
Romanian: scoică scoici;
Thai: H̄xy phạd (หอยพัด);
Turkish: deniz tarağı;
Vietnamese: con điệp
|Shape and size||Geometric, 9 inches|
|Found on||Rocks, rubble, coral, sea grass, sand, kelp, mud|
|Spawning||Late summer – early autumn|
|Valves||2.5 cm (1 inch)|
|Color||Brilliant red, orange, purple, yellow, white|
|Feed on||Microscopic plants, animals, starfish, lobsters, crabs and fish|
|Flesh color||White or red|
|Shell||Smooth, knobbed, scaly, ovate, fan-like|
|Major Nutritions||Vitamin B-12 (Cobalamine) 0.41 µg (17.08%)
Selenium, Se 8.3 µg (15.09%)
Isoleucine 0.248 g (14.83%)
Tryptophan 0.065 g (14.77%)
Threonine 0.238 g (13.52%)
Valine 0.254 g (12.03%)
Lysine 0.397 g (11.87%)
Protein 5.6 g (11.20%)
Leucine 0.401 g (10.85%)
Phosphorus, P 73 mg (10.43%)
|Calories in 2 large (31 g)||67 Kcal.|
|How to Eat||