How To Buy Scallops
It’s always best to buy seafood the day you plan to use it. When you buy fresh scallops, they should have a clean scent and no “fishy” aroma.
The scallops also should be beige, not white.
White scallops indicate treatment with sodium tripolyphosphate (STP). STP is a safe food additive that is used to prevent the scallops from drying out. But it also increases the weight of the scallops by causing them to absorb excess water. You want to pay for scallop meat, not water. Plus, if you cook them, over-treated scallops won’t brown when seared; and the delightful fresh flavor will be impacted.
A little STP is okay. But if the scallops look artificially white and/or are oozing a milky liquid, they’ve been over-treated with STP.
Another scallop-buying tip: Avoid jumbo “scallops” that are not scallops but less expensive skate wings. When scallops are in short supply (or for other unscrupulous reasons), fishmongers can punch round “scallops” from skate. In addition to their large size, another giveaway is that the scallops look like they’re falling apart.
Scallops are low in calories: 31 calories per ounce, or just 93 calories for a three-ounce starter portion, which delivers 6 grams of protein.
Scallops are a very good source of phosphorus and selenium, and a good source of calcium, copper, iron, magnesium, potassium, vitamin B12 and zinc.
Seafood does have cholesterol (15 mg/ounce), but no saturated fat. Enjoy!
More scallop recipes.