Healthy Garlic Scallops Recipe (2024)

FAQs

What's the healthiest way to eat scallops? ›

Many recipes call for breading or cream sauces, but scallops are naturally low in fat, so the more simply you cook raw scallops, the healthier they are.

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.

Scallops are widely considered one of the healthiest seafoods. Made up of 80% protein and sporting a low fat content, they can help you feel fuller longer and are rich in vitamins and minerals. They are also a great source of antioxidants.

Scallops are not just low in calories and cholesterol, but also low in most unhealthy saturated fats, so they're great for weight management. Whether you're looking to gain or lose weight, scallops can be an excellent part of your regular diet.

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.

No, you don't need to rinse our scallops before eating them. Our scallops are shucked and go through a saltwater rinse, which removes any sand, grit, or debris. That being said, some people may still prefer to rinse their scallops before cooking or eating them, and that's totally fine.

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

Then, I recommend soaking the scallops in milk for an hour.

It removes the “fishy” odor and taste. Some fish, like salmon, only takes 20 minutes. Make sure you discard the milk.

Let scallops sit at room temperature for 10 minutes while towels absorb moisture. 2. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking.

Each serving is 100 g or 3.5 oz. That's about 2-3 large scallops or 4-5 medium ones. So, a healthy diner can have 16-60 scallops a week, depending on their size and weight.

Are scallops better grilled or fried? ›

They can be fried, poached, seared on the stovetop, and even consumed raw (scallop crudo, anyone?). But today, we're talking about grilling them, which, in my opinion, is the easiest and tastiest way to cook them at home.

Fish and shellfish in this category, such as salmon, catfish, tilapia, lobster and scallops, are safe to eat two to three times a week, or 8 to 12 ounces per week, according to the FDA.

Scallops are low-fat and high in protein with lots of vitamins, minerals and antioxidants. While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred.

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.

Generally, the best way to cook scallops is searing them. Seared scallops are cooked on the stovetop, usually in a cast iron skillet to get an excellent sear, using butter or oil to get them nice and crispy. The result is a crisp, golden brown exterior with a delicate balance of savory, tender scallops inside.

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. Simply cook them in a lightly buttered, hot pan and serve.

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.