Our scallops live in their natural habitat – crystal clear waters off the north-east coast of Canada. Raw meat is drum-shaped, shiny, creamy white and sometimes pinkish. Highest-quality scallops should be semitranslucent and have an elastic springiness. Cooked meat is opaque white with a firm and lean texture.
Scallops are truly a superfood – they are high in protein and low in fat (around 24g of protein, 1g of fat and 135-140 kcal in 100g). In addition, they are a great source of selenium, zinc, and vitamin B12, among others.
Scallops can be cooked similarly to shrimps. They are ideal for grilling and broiling. Before cooking, it is worth to blot them dry with a paper towel and toss in the flour. Scallops go well with butter, garlic and fresh herbs.