Scallop Meat

Scallops are mollusks belonging to the family Pectinidae of the order Pectinida.

The shell is large and nearly round. The back edge is straight. The middle part near the dorsal margin of the shell apex It has ears at the front and back, and in most species, the two ears at the front and back are not the same.

The coat has a thick rim, well-developed coat eyes and tentacles, and no water pipes.

Nutritional value

Scallop meat is rich in various nutrients, including protein, trace elements, unsaturated fatty acids, vitamins and minerals, etc. Every 100 grams of scallop meat contains about 15 grams of protein, which contains essential amino acids for the human body and are important for sustaining life activities and strengthening the body.

Scallop meat is also rich in trace elements such as calcium, phosphorus, iron and zinc, which is beneficial to the health of bones and teeth. Rich in Vitamins A, D, E and B complex, has positive effects on immune system, vision, skin health and nervous system function ‌

Cooking Style

Scallop meat can be cooked in a variety of ways, such as steaming, blanching or making soup, avoid deep-frying or heavy salt sauce to reduce calorie and sodium intake.