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Atlantic scallops, ideal for baking or grilling!
The Atlantic scallop, Pecten maximus, is the largest species on the market, up to 15 cm in diameter. It is characterized by a tasty and refined flesh, in addition to its reddish corals.
Atlantic scallop
Scallops are prepared in many ways: baked, blanched in a pan, or as a main ingredient in quiches or creams. The most classic recipe is the gratinado, adding a mixture of breadcrumbs, garlic, parsley and grated cheese to the scallop.
Don't overcook them
Do not overcook them, otherwise they will harden and dry out. It is also not recommended to eat them raw for hygienic reasons as, like all bivalves, they are filter feeders. Once washed and deprived of the shell, you can preserve them by freezing and even in brine, and they will last for a long time.
The scallop is a filter-feeding animal
The scallop is a different kind of seafood, perfect for grilling or as it is traditionally prepared in Galicia, baked in its own shell.
Scallops are an ideal accompaniment to any meal
It is an ideal accompaniment for lunches and dinners in times of celebrations and family gatherings in which Galician seafood is usually a great protagonist.
It is calculated 1-2 scallops per person
The scallops are cleaned by separating them from the shell. The shell is used in presentations, and should be washed well, even with a metal scouring pad. It is important to remove the filamentous and dark parts and wash them under running water, as they often have sand inside. The shell is used for presentations, and should be washed well, even with a metal scouring pad
The shell of the scallops serves as a dish for the preparation. Besides heat-resistant, it is visually beautiful and very handy for elegant presentations, or use it as a decoration to place mousse, jellies and other appetizers. Scallops are a rich source of Omega3 fatty acids, making them a suitable food for people with high cholesterol, as they reduce bad cholesterol and stimulate the production of good cholesterol. Scallops are a rich source of Omega3 fatty acids, making them a suitable food for people with high cholesterol, as they reduce bad cholesterol and stimulate the production of good cholesterol
Scallops are also rich in mineral salts, calcium and sodium and vitamins, especially A. Scallops are also coeliac-friendly if they are not mixed with gluten-containing ingredients in their preparation.
Utility of scallop shells
Nutritional value of scallops
