per 100 grams
Carbohydrates 5.4 g
Proteins 20.5 g
Fats 0.8 g
Water 70.3 g
Sugar 0 ug
Fiber 0 ug
Starch 3.7 grams
Trans Fats 0 ug
Cholesterol 3.7 ug
Ash 3 grams


111 Calories per 100g

Scallops are a popular seafood item enjoyed nationwide, but not many people know the details behind these tasty little morsels. Let’s take a minute to learn the basics and discover why scallops are so popular and such a treasured item in the world of seafood.

What is a Scallop?

A scallop is a species of edible saltwater clam, also known as an anadara. Scallops come from several varieties of bivalve mollusks, whose shells are characterized by decorative circular ridges or “flutings”. Scallops can be found in the range of the western Atlantic ocean, the eastern Pacific ocean, and the Indian Ocean. The most popular species of scallop include the Atlantic sea scallop, bay scallop, and Calico scallop. The flesh of scallops is white and firm in texture; its flavor is likened to that of a shrimp.

The Differences Between Bay and Sea Scallops

The two most common types of scallops are bay scallops and sea scallops, although some other species are occasionally used.

Bay scallops are much smaller in size than sea scallops—they measure just 1¼ inches (or 30 cm) compared to 3-5 inches (7-13 cm) for sea scallops. Bay scallops are also generally sweeter than sea scallops, and their texture is more delicate. Bay scallops are typically harvested in shallow coastal waters in areas with strong water currents, so they are usually found in the coastal areas of Northeastern US.

Sea scallops are much larger than bay scallops and are usually harvested from depths of up to 150 feet (or 46 meters). They tend to be milder in flavor and firmer in texture when compared to bay scallops. They are also richer in protein and contain more healthy omega-3 fatty acids than bay scallops.

Scallops in Cuisine

Scallops are a versatile seafood that can be enjoyed in many different preparations. They are used in a variety of dishes, both hot and cold, and can be baked, sautéed, grilled, fried, and even served raw. The possibilities are endless!

Scallops can be served on their own as an appetizer, in a risotto, or even in a pasta dish. They can also be added to salads, soups, and chowders. In Japan, scallops are commonly served in sushi and sashimi, while in Greece they are often served boiled in a tomato and basil sauce.

Health Benefits of Eating Scallops

Scallops are a very healthy and nutritious seafood choice, packed with essential vitamins, minerals and healthy fatty acids.

Scallops are an excellent source of protein, containing up to 12g per serving, which is important for muscle growth, tissue repair, and cell growth and maintenance. They are also an excellent source of phosphorus, selenium and omega-3 fatty acids. These omega-3 fatty acids are key for heart health and may reduce the risk of heart disease.

Scallops are low in fat and contain high levels of vitamin B-12 and some other B vitamins, as well as zinc and magnesium. These vitamins, minerals, and fatty acids make scallops not only a healthy, delicious seafood option, but a nutrient-rich one as well.

Scallops are a popular seafood choice for a reason—they are delicious, nutrient-rich, and easy to prepare. Whether you’re enjoying them grilled, baked, seared, battered, or raw, scallops are sure to please everyone at the table.