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Scallop (Placopecten megallanicus)

Scallop
Scallop

Scientific name for Scallop

Placopecten megallanicus

Common name(s) for Scallop

Sea scallop

Market name

Scallop

Other language names for Scallop

  • French: Pétoncle
  • German: Atlantischer Tiefwasser-Scallop
  • Italian:
  • Japanese: Hotategai
  • Spanish: Vieira

Introduction to Scallop

This species sustains the world’s biggest scallop fishery. Year-round, sea scallops are dredged from Labrador to New Jersey. Due to the fact that sea scallops perish when removed from water, they are always shucked at sea and stored on ice, if not frozen onboard. The meat content varies between 20 and 40 grams per pound. New Bedford, Massachusetts, is the world’s biggest sea scallop port, and the auction held there often sets the price. Virginia, New York, and New Jersey all contribute significantly to the supply chain. In New England and Newfoundland, sea scallops are farmed, although output is limited. Only the adductor muscle is consumed, which enables scallops to “swim” by snapping their shells together. This movement enables them to avoid contaminants that stationary bivalves such as mussels, clams, and oysters cannot. Avoid “wet” scallops that have been soaked in chemical compounds intended to preserve texture and flavor for an extended period of time. They’ll be flabby and opaque, quickly losing water and weight.

Product Profile for Scallop

Sea scallops are the biggest commercially available scallops, with a sweet, creamy flavor that varies from mild to briny. The drum-shaped flesh is a gleaming, creamy white when raw, with reddish or brown patches on occasion. Scallops of superior quality should have an ivory translucence and an elastic springiness that allows them to maintain their form. Scallops are typically less vulnerable to contamination than other shellfish, owing to the fact that only the well-guarded adductor muscle is consumed. Those with high-risk health conditions, however, should avoid eating them uncooked.

Nutrition for Scallop


Calories: 87
Fat Calories: 7
Total Fat: 0.8 g
Saturated Fat: 0.8 g
Cholesterol: 33 mg
Sodium: 161 mg
Protein: 16.8 g
Omega 3: 0.2 g

Cooking tips for Scallop

Even though sea scallops are big, they cook fast. Sea scallops are generally sliced in half across the grain before cooking, but their big size makes them ideal for the grill. Scallops should not be microwaved since they can explode at higher temperatures.

Cooking methods for Scallop

Bake, Broil , Fry , Grill , Saute , Steam

Primary Product Forms for Scallop

Fresh: Meats

Frozen: Meats (IQF or block)

Value-added: Breaded/battered, Entrées

Global Supply for Scallop

Argentina, Canada, Chile, Iceland, Japan, Russia, United States, Iran