In Season: May to November

A scallop is a common name applied to many species of marine bivalve mollusks in the family Pectinidae, the scallops. Scallops are a cosmopolitan family, found in all of the world's oceans.

Scallops are characterized by having two types of meat in one shell: the adductor muscle, called "scallop", which is white and meaty, and the roe, called "coral", which is red or white and soft.

Sometimes, markets sell scallops already prepared in the shell, with only the adductor muscle intact. Outside Canada and the U.S. the scallop is often sold whole. In Galician cuisine, scallops are baked with bread crumbs, ham, and onions. In the UK & Australia they are available both with & without the roe. The roe is also usually eaten.

Scallops that are without any additives are called "dry packed", while scallops that are treated with sodium tripolyphosphate (STPP) are called "wet packed". STPP causes the scallops to absorb moisture prior to the freezing process, thereby getting a better price per unit of weight. The freezing process takes about two days.

Nutritional Information: 
Nutrition Facts Per 100 grams
Calories 69
  • % Daily Value*
    Total fat 0.5 g0%
    Saturated fat 0.1 g0%
    Polyunsaturated fat 0.1 g 
    Monounsaturated fat 0 g 
    Trans fat 0 g 
    Cholesterol 24 mg8%
    Sodium 392 mg16%
    Potassium 205 mg5%
    Total Carbohydrate 3.2 g1%
    Dietary fiber 0 g0%
    Sugar 0 g 
    Protein 12 g24%
    Vitamin A0%Vitamin C0%
    Vitamin B-65%Vitamin B-1223%
    *Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.