Scallops: check out the flavor, benefits, recipes and much more!

Have you ever heard of scallops? Do you know what this delicacy is that is part of the most sophisticated culinary menus? Come and learn more about this ingredient!

There is no shortage of dishes and ingredients in world cuisine that are expensive and, consequently, are considered delicacies. 

Scallops fall into this very special category!

Here, we will learn a little more about this item, discover what they are, what they taste like, their benefits and, to finish, we will check out some recipes that use this delicacy as the main ingredient!

What are scallops?

For those who are not familiar with this delicacy, we will explain: The scallop is a white-fleshed mollusk with two fan-shaped shells. 

Scallops can be found in several oceans but their greatest concentration is in North America, northern Europe and Japan, being quite large.

When it comes to eating, it is most common to serve them grilled or au gratin.

What does this delicacy taste like?

Are you curious to know what this delicacy tastes like?

With meat that has a firmer consistency than other molluscs – such as oysters, for example – whose flavor is very reminiscent of seawater.

What are the main benefits of consuming this seafood?

Like many other seafood, scallops also have a series of benefits for those who consume them.

In addition to being a food rich in omega 3 – which is directly linked to the defense against heart disease, scallops contain a lot of vitamin B12, responsible for fighting anemia and maintaining the health of the central nervous system. 

And it doesn't stop there! Scallops are also rich in zinc, which can increase the body's immunity and protect our bodies against serious diseases, such as pneumonia and even Alzheimer's disease.

Check out some delicious recipes to make at home!

Now that you are more familiar with scallops, how about we explore together some recipes that have this delicacy as one of the special ingredients?

Below, we have selected 5 scallop recipes for you to prepare at home and enjoy!

Sautéed scallops

For your dinner starter, we will prepare sautéed scallops

Ingredients

6 scallops with coral

50g unsalted butter

Fresh herbs to taste (basil, rosemary and parsley)

30ml of cachaça

Salt and black pepper

Preparation Method

Chop all the herbs well and mix with the butter, salt and pepper to form a smooth paste. In a frying pan with very hot butter, quickly brown the scallops. Add the cachaça and flambé carefully. Serve in small pots with the herb butter.

Spaghetti, scallops, lemon and white wine

Ingredients

500g spaghetti

20 medium scallops without coral

150g unsalted butter

100g grated parmesan cheese + to serve

Zest and juice of 1 large, juicy Sicilian lemon. If yours is small, use two.

2 tablespoons capers

4 cloves of garlic

200ml white wine

1 cup chopped chives

Salt and pepper

Preparation method

Fill a large pot 3/4 full with water and bring to a boil. Meanwhile, chop the garlic cloves and rinse the scallops under running water. Pat dry with paper towels. 

Season the scallops with salt and set aside. When the water boils, add the pasta, with 2-3 tablespoons of salt and, in a medium/large non-stick frying pan, melt 50g of butter.

Then add the garlic and sauté for 3-4 minutes. In the same pan, over high heat, add a few scallops at a time, and fry on each side for one minute. Remove from the pan and set aside. Add the remaining butter, capers and lemon juice.

Add the wine, mix well and wait for it to reduce. Using a pair of tongs, remove the pasta from the water and place it directly in the pan. Mix everything together, add the grated parmesan and adjust the seasoning if necessary. 1To serve, garnish with chives, beet greens and lemon zest. 

Saffron risotto with scallops

Ingredients

2 tablespoons chopped onion

2 tablespoons of butter for sautéing

½ cup dry white wine

4 cups vegetable broth

1 cup of rice for risotto – arborio (or carnaroli or vialone nano)

1 pinch of saffron – pistils

1 packet of saffron powder

6 to 8 scallops 

Juice of 1 Sicilian lemon

2 tablespoons of butter to finish

1 cup freshly grated Parmesan cheese (or to taste)

Chopped chives for garnish

Salt and black pepper

Preparation Method

In a large pan, preferably made of iron (or with thick walls), heat the butter and sweat the onion in it, then add the rice, letting it toast well. Add the saffron and fry quickly.  

Then add the white wine, salt and pepper. Let all the wine evaporate, stirring constantly and then start “bathing” the risotto with the vegetable stock (which should be boiling).

Continue cooking over medium heat, stirring constantly and adding broth until the rice is cooked but still al dente. 

Turn off the heat and add the butter and parmesan cheese to emulsify.

Sear the scallops seasoned with salt and pepper and Sicilian lemon juice in a very hot frying pan.

Serve the risotto with the scallops immediately.

Scallops with green apple carpaccio

Ingredients

6 fresh scallops

2 green apples

Zest of 1 Sicilian lemon

1 cup white wine

1 tablespoon of butter

½ cup water

1 teaspoon Sicilian lemon juice

White pepper

Salt

Olive oil for grilling

Preparation method

Season the scallops with a little white wine, salt and black pepper. Leave to marinate for 30 minutes. Slice the green apples very thinly and leave them to soak in a little water with lemon juice.

Heat the butter and add the remaining wine, lemon zest, water and season with salt and pepper. Stir continuously until reduced by half. Drain the apples and pat dry. Grill the scallops for about 2 minutes on each side.

It should be slightly transparent inside. Assemble the dish with the carpaccio, the scallops on top and the sauce. 

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