Healthy Garlic Scallops Recipe (2024)

FAQs

What's the healthiest way to eat scallops? ›

Cook them at high heat, moisten them and don't cook them for too long. Making sure they are healthy is the easiest part. Simply don't add anything that contains large amounts of fat, sugar or salt. A 450 F oven, a sprinkle of lemon juice and pepper and 10 minutes is all you need for scrumptious baked scallops.

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

1 serving of garlic scallops contains 503 Calories. The macronutrient breakdown is 15% carbs, 48% fat, and 37% protein. This is a good source of protein (86% of your Daily Value), potassium (18% of your Daily Value), and magnesium (22% of your Daily Value).

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

Scallops are low in cholesterol and saturated fat, and people can eat them as part of a nutritious diet. However, adding extra ingredients, such as butter, to scallops can increase the dish's saturated fat content, so people should bear this in mind when ordering in a restaurant or cooking scallops at home.

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

Make sure you wash in free running water for at least 10 minutes after shucking, rinsing & trimming to ensure all toxins are effectively removed.

There are 174 calories in 5 Scallops. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

North Atlantic Sea Scallops (4 scallops) contains 4g total carbs, 4g net carbs, 0.5g fat, 14g protein, and 80 calories.

How many calories are in 10 fried Scallops? ›

There are 347 calories in 10 Scallops.

Scallops can be expensive and don't reheat well, so budget for the exact amount you need. We generally count 3–4 large scallops per person. Like shrimp, scallops vary in size; many stores will provide a count per pound, which you can use to estimate how many scallops you'll need.

What is the Best Method for Cooking Scallops. Many chefs feel that scallops are better simply sauteed in butter and herbs. Scallops also cook quickly at high heat. Dry sea scallops are perfect for searing, since they don't let go of moisture in a hot pan.

While grilling scallops may sound crazy, it's actually the perfect way to cook them! Quick, high heat is ideal for a food that you want to be certain not to overcook, and a light, quick kiss of char and smoke brings these gorgeous shellfish to life.

Scallops contain certain nutrients that are important for your brain and nervous system. Just 3.53 ounces (100 grams) of scallops contain over 100% of the Daily Value (DV) for vitamin B12, over 16% of the DV for zinc, and more than 200 mg of omega-3 fatty acids ( 1 ).

Although shrimp is relatively high in cholesterol, it can still be a part of a heart-healthy diet. This is because it contains a high amount of 'good' cholesterol. Scallops are low in cholesterol and therefore do not pose a risk of raising your cholesterol levels. They are also low in saturated fats.

Which is Better – Roe on or Off? As previously mentioned, the answer to the question of whether a scallop with the roe on tastes better than a scallop with the roe off, is simply a matter of preference. Every palate is different and thus accustomed to certain flavours and tastes.