Today’s Spotlight is on Fried Scallops.

Scallops are a type of shellfish with two hinged shells. They are a bivalve mollusk, which means they are related to clams, mussels, and oysters.  When a scallop opens its shell, you can see the fleshy part of the animal inside. This is the part that we eat. The interior muscle of a scallop can range in color from white to pink or even orange.

The most common types of scallops are:

• Bay scallops – These tiny scallops are found in East Coast bays and estuaries.
• Sea scallops – These larger scallops exist in deep, cold waters on the ocean floor.

Scallops are considered one of the healthiest seafoods. They are made up of 80% protein and are low in fat. They are also rich in vitamins and minerals and are a great source of antioxidants.

Scallops are a type of shellfish and are a popular seafood choice.  They are mollusks and are in the same family as oysters, clams, and mussels.  Scallops are bivalves, which means they have two shells that are hinged together. The shells are made of calcium carbonate.

The white adductor muscle that connects the two shells is scallop meat. The adductor muscle is what is consumed in the United States. Scallops are filter-feeders that live on the sandy gravel of the ocean floor.

They are active swimmers, and some species are known to move in masse from one area to another.  Scallops are found in saltwater environments and are caught in fisheries off the coasts of numerous countries.  There are two main types of scallops: bay and sea. Bay scallops are found in waters closer to shore, while sea scallops live farther from the coast in the open ocean.

Scallops are low in cholesterol and saturated fats. They are also sustainably managed and responsibly harvested under U.S. regulations.

 

History

Scallops have been a popular food source since ancient times.  Scallops have been eaten by humans for thousands of years. The ancient Greeks and Romans enjoyed eating scallops, and they were considered a luxury item. In the Middle Ages, scallops were a popular food source for pilgrims traveling to Santiago de Compostela in Spain.

The earliest known written recipe for cooking scallops was published in 1846. The recipe called for lightly sauteeing or stewing the scallops. Over the next few decades, more recipes for cooking scallops began to appear in cookbooks.  By the 1920s, scallops had become a staple in American households and on restaurant menus. People enjoyed them sauteed, fried in butter, baked, stuffed, and pickled.

Scallops are low in calories and cholesterol and are also low in most unhealthy saturated fats. They are rich in omega-3 fatty acids, which can balance cholesterol levels and reduce the risk of heart disease. Scallops are also high in magnesium, which can help lower blood pressure and improve circulation.

Keep it Real

Scallops are a type of bivalve mollusk, and no two scallops should be shaped the same. However, some restaurants have served fake scallops made from other types of fish or surimi. Fake scallops can be made from:

• Stingray, skate, or shark that has been cut into cookie cutter shapes.
• Surimi, a fish paste made from mashed pollack.

 

Fake scallops are usually identical in shape and are cut from a mold. They are also more solid and dense than real scallops.

Here are some ways to tell if scallops are real:

• Scallops should differ in size and have distinct grain patterns.
• Scallops have a sweet smell.
• Diver scallops are rarely deep fried because they become rubbery.

It’s unlikely that a high-end restaurant would try to pass off other seafood as scallops. Instead, they might pass off one type of scallop as another.

Scallops are not sold in their shells because they cannot hold their shells closed and quickly die out of water. Scallops are shucked on the boat shortly after being harvested. The meat is placed in containers and refrigerated until delivered to restaurants or shoreside processors.

Scallops are edible, but in the US, it is advised to only eat meat. Other parts of the scallop may retain naturally occurring toxins that can lead to paralytic shellfish poisoning.

Scallops are commonly served in their shell with their delicate coral-colored roe attached in Europe and other places outside of the US. However, this is rarely seen in the US. The US Food and Drug administration has more stringent regulations for scallops with the roe attached.

 

Fun Facts about Scallops

• Scallops are a type of mollusk and are the only bivalve mollusk that can swim.
• Scallops have two hinged shells made of calcium carbonate and can have up to 200 eyes. These eyes can be a brilliant blue color and allow the scallops to detect light, darkness, and motion.
• Scallops use their retinas to focus light, which is the same job the cornea does in human eyes.
• Scallops can swim by quickly opening and closing their shells. They use this ability to escape from predators. They also open their shells to filter plankton out of the seawater for food. The tiny organisms get caught in the scallop’s mucus, then tiny hairs called cilia move the food towards the mouth.
• Scallops are one of the cleanest shellfish available. They are a rich source of omega-3 fatty acids, which can help to improve cardiac health.

 

Here is a Fried Scallop Recipe for you to try:

Ingredients:

• 4 cups vegetable oil
• 1 lb scallops
• ½ cup flour
• ½ cup cornstarch
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon pepper
• 2 large eggs
• ¼ cup water
• 1 ½ cup breadcrumbs

 

Instructions:

1. Rinse 1 lb scallops under cold water then pat dry. Remove any tough white side muscle if present.
2. Mix together flour, cornstarch, salt, garlic powder, paprika, and pepper.
3. Whisk eggs and water in a separate bowl.
4. In a third bowl add the breadcrumbs.
5. Add oil to a wok or cast-iron pan and heat to 340°F.
6. While oil is heating dip scallops into flour, then eggs, then breadcrumbs.
7. ry scallops working in batches to not overcrowd your pan (6-10 at a time), fry until golden brown, 1 ½ -2 minutes.
8. Remove from oil and place on a paper-towel lined plate.
9. Repeat with remaining scallops. Try to keep oil temperature around 250-300°F.
10. Serve right away with cocktail sauce, tartar sauce, and fresh lemons.
11. Enjoy!

 

Consumption

Scallops are consumed about 1.7 times per year on average. According to the FDA, it’s safe to eat scallops two to three times a week, or 8 to 12 ounces per week.

Scallops are rich in protein and nutrients that promote heart and brain health. They are also low in calories, cholesterol, and saturated fats, making them a good choice for weight management. Scallops are rich in omega-3 fatty acids, which can help balance cholesterol levels and reduce the risk of heart disease. They also contain high levels of magnesium, which can help lower blood pressure and improve circulation. However, scallops may accumulate certain heavy metals like mercury, lead, and cadmium.

 

Celebrating Fried Scallops

National Fried Scallops Day is celebrated on October 2nd. It’s a day to celebrate the classic seafood dish of fried scallops. Pan-frying is one of the most popular ways to cook scallops in the United States and Canada. Other ways to cook scallops include battering, breading, and deep-frying.

Here are some ways to celebrate National Fried Scallops Day:

• Fry scallops at home
• Order fried scallops at a local seafood restaurant
• Try a variety of ways to enjoy scallops, such as in butter, with soup, pasta, or stew.
• Serve scallops with drawn butter, which is a mixture of white wine, onion or shallots, garlic, lemon, and herbs.

Let us know in the comments how you celebrate fried scallops.