Scallops (shells of St. James) have many nutritional values. It is a good source of protein, polyunsaturated fatty acids, vitamins and minerals. In addition, they are low in calories and contain a small amount of cholesterol. Check why it is still worth eating scallops.
What are scallops
Scallops (shells of St. James) are among the most popular seafood. They are characterized by firm, white, slightly sweet and delicate-tasting meat and the presence of red-orange eggs, known as coral. Often, coral is removed from scallops, which is why most of this seafood on the market does not contain it.
Scallops have numerous nutritional values. This is a very good source of wholesome protein (12.06 g/100 g). Scallops contain exogenous amino acids that are not produced by the body. They can be successfully treated as a substitute for red and poultry meat in the diet.
The advantage of scallops is also the high content of polyunsaturated fatty acids (0.13 g/100 g), including omega-3 fatty acids, thanks to which they have a beneficial effect on the cardiovascular system
Also, the scallops are rich in vitamin B12. 100 g of these seafood covers the daily requirement of an adult for this vitamin in almost 60%. Scallops are also a source of phosphorus and selenium. Besides, scallops provide potassium, zinc and magnesium. Unfortunately, they are also rich in sodium.
Scallops – contraindications
Due to the relatively high content of polyunsaturated fatty acids, scallops are recommended for the prevention of atherosclerosis, rheumatoid arthritis, asthma and allergies.
Increasing the intake of polyunsaturated fatty acids reduces the ability of platelets to aggregate, thereby reducing the likelihood of blood clots. Also, these acids protect against cardiac arrhythmia, ischemic stroke and lower LDL cholesterol.
Scallops are also a source of selenium – an element having an anti-inflammatory effect, thanks to which the risk of heart failure, depression, type 2 diabetes is reduced. Therefore, scallops are a great proposition for people at risk of these diseases.
Besides, scallops are low in calories (100 g provides only 69 kcal), so they will work in the diet of people slimming. However, remember to prepare the scallops properly. Grilling and frying increase the caloric content of the dish and the fat content in it.
Scallops are rich in sodium, which is why they should be eaten in moderation by people with hypertension.
Besides, scallops are a source of purines, which is why people with hypersensitivity to these compounds and with kidney stones and gout should avoid them. The consumption of scallops can be associated with an exacerbation of the disease.
Scallops and pregnancy
Scallops can be contaminated with mercury-hazardous compounds. Methylmercury very easily overcomes the blood-placental barrier, which can lead to fetal brain damage. Therefore, they are not recommended for pregnant women.
Scallops – use in the kitchen
Scallops can be served with noodles, rice, vegetable puree, bread. They are also great as an addition to salads.
Before serving the scallops, they should be cleaned of the membrane, the black line of the intestine and other organs so as not to damage the eggs. Frozen scallops before preparation should be slowly thawed in the refrigerator or cold water for several hours, which will preserve their structure.
Scallops can be grilled, boiled, steamed, fried or baked. Frying and grilling this seafood should be done slowly, on medium heat. Quick preparation of scallops will make them dry and hard.
Fresh scallops (dry or wet with the addition of phosphates to preserve freshness and firmness) and frozen are available for sale. Scallops can be sold in shells and without them. Scallops can come from natural fishing or farming. Most scallops available on the market are obtained from fishing off the coast of the United States and Canada, as well as Japan and China.