Scallops (Cooked)
Scallops (Cooked) are a premium seafood delicacy celebrated for their extraordinarily tender texture and sweet, buttery flavor profile. These bivalve mollusks boast a beautiful, creamy white flesh that practically melts in your mouth when prepared correctly. In the culinary world, they are prized for their versatility and elegance, making them a favorite in both home kitchens and fine-dining restaurants. A quick, high-heat pan sear is the most popular way to prepare them, creating a beautifully caramelized, golden-brown crust that perfectly enhances their natural sweetness. Beyond pan-searing, these delectable morsels are frequently incorporated into rich seafood risottos, gently tossed with garlic-infused pasta dishes, or served as a standalone protein alongside roasted asparagus and a light citrus glaze.
Culinary & Storage Tips
Selection
If buying pre-cooked scallops, look for an opaque, milky white color and a firm texture, avoiding any that possess a strong, sour, or overly fishy odor.
Storage
Store leftover cooked scallops in an airtight container in the coldest part of the refrigerator and consume them within 2 to 3 days.
Healthy Uses
- •Toss into a cold, citrusy quinoa or whole-grain pasta salad for a refreshing, protein-packed lunch.
- •Incorporate into a light, dairy-free seafood chowder using blended cauliflower and broth as a creamy base.
- •Serve gently warmed over a bed of sauteed spinach, garlic, and cherry tomatoes for a nutrient-dense, low-carb dinner.
Macronutrients
Per Serving
Micronutrients
| Nutrient | Amount |
|---|---|
| Calcium | |
| Choline | |
| Copper | |
| Folate (B9) | |
| Iron | |
| Magnesium | |
| Manganese | |
| Niacin (B3) | |
| Phosphorus | |
| Potassium | |
| Riboflavin (B2) | |
| Selenium | |
| Sodium | |
| Thiamin (B1) | |
| Vitamin A | |
| Vitamin B12 | |
| Vitamin B6 | |
| Vitamin C | |
| Vitamin D | |
| Vitamin E | |
| Vitamin K | |
| Zinc |
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