Sea scallops
Scallops are an exquisite seafood delicacy. In the world's oceans, these mollusks are widespread. The scallop shell consists of two radial-ribbed rounded valves, on both sides of the apex there are so-called ears - flat outgrowths. The size of the shell depends on the type of molluscs. There are byssuses on the only leg of the scallop. With their help, the mollusc is attached to its shell.
The ratio of BJU in the product
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The fleshy tentacles of the scallop are located at the thickened end of the mantle. These tentacles play the role of organs of touch, and also function as a kind of filters - they do not allow large particles to enter the cavity of the mantle.
An interesting feature of these mollusks is a huge number (up to one hundred pieces) of small eyes, placed along the edge of the mantle in two rows. The damaged or lost eye is restored over time.
A large number of empty scallop shells were found at the sites of primitive people. In the Middle Ages, during the period of strict fasting, these mollusks were especially popular. In France, the scallop is called the pilgrim or the shell of Saint Jacques. In this country, this mollusk is highly prized.
The main fishing areas for these cephalopods are considered to be the North, Norwegian and Far Eastern seas. Scallops are fished from a flat bottom with the help of dredges, but sometimes divers and divers collect scallops by hand.
Artificial breeding of scallops is very costly and laborious.
Nutritional value and calorie content of scallops
One hundred grams of scallop contains 70 g of water, 19 g of proteins (including 15% glutamic acid, 7% arginine, 7% leucine, 6% lysine, 5% phenylalanine, 4% aspartic acid, 2% proline, 2% histidine and 2% tyrosine), 2 g fat and 3 g carbohydrates.
Clam meat contains 165 mg chlorine, 60 to 190 mg calcium, 0.7 mg zinc, 55 μg chromium, 430 μg fluorine, 4 μg molybdenum, 6 μg nickel, 3 μg iron, and 90 to 200 mg vitamin B1, from 80 to 120 mg of vitamin B2, 2.905 mg of vitamin PP.
The calorie content of scallops is 92 kcal per 100 g of product.
Useful properties of scallop
The beneficial properties of the scallop are due to the huge amount of useful components in its composition that are easily absorbed by the human body.
The low calorie content of scallops allows them to be classified as dietary products. Therefore, many dietitians recommend eating this shellfish for obesity.
Let's list the main useful properties of a scallop:
- the meat of this shellfish improves the composition of blood plasma and reduces the concentration of cholesterol in the blood;
- regular consumption of shellfish has a beneficial effect on the endocrine and nervous systems, and also helps to improve metabolism;
- the use of scallop meat helps to increase the general tone of the body;
- scallop pulp contains calcium that is easily digestible and non-toxic to the body, so it is very useful to include shellfish in the menu for children with a lack of calcium.
- shellfish pulp increases male potency.
Methods for cooking scallops
There are many ways to cook scallops in the world. Most often, these mollusks are boiled, baked, stewed, marinated, and also cooked with a sink in champagne, under various sauces, they make salads and kebabs, cabbage rolls, cutlets from them. Some gourmets prefer to consume raw shellfish sprinkled with lemon juice and olive oil
The caviar sac and the muscle-closure of the mollusc are considered edible. Their meat is very tender, slightly sweetish in taste and cooks very quickly, about one to two minutes. When cooking shellfish, it is not recommended to use a lot of spices, as they destroy the delicate taste of the meat.
Rules for the purchase, storage and use of scallops
Fresh clam meat should be pinkish-cream or grayish in color. A fresh scallop should smell like the sea.
Larger scallops are believed to be older and less enriched in valuable components.
If these delicacies are supposed to be eaten raw, then they must be alive. The shells of live molluscs should close when touched with a finger.
Frozen scallops should be thawed at room temperature, avoiding hot water and microwave ovens. Frozen shellfish can be stored for no more than three months. Store fresh scallops in a refrigerator in a container with ice for no more than three days.
Contraindications to the use of scallops
Scallops should not be consumed for hyperthyroidism as they contain significant amounts of iodine. You should not try this delicacy in case of individual intolerance to seafood, as well as during lactation (due to possible allergic reactions).
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