Scared of Scallops?
How many people do you know who say they don’t eat scallops? It seems like one of the most commonly avoided proteins.
While there certainly are those who have an allergy and would risk anaphylactic shock if they were to partake, and I’m certainly not suggesting that anyone who falls into this category should give them a try.
However, if your only reason for avoiding them is that you’re scared to try something new or you’re not sure how to prepare them, I’d challenge you by saying that neither of those two reasons are good enough to eschew the little mollusks without giving them a fair shake.
Aside from having a sweeter taste than the other mollusks, they’re also packed with nutrients. Scallops are rich in vitamin B12, omega-3 fatty acids, magnesium and potassium.
Keep the following in mind when choosing your fish:
- They’re extremely perishable and are usually shelled, washed and frozen, or packed in ice, as soon as they are caught.
- Their flesh should be white, firm and have no evidence of browning
- Do not buy scallops that smell ‘off’. Choose scallops that are not pre-packaged so that you can smell them before you buy them and get home before realizing you’ve gotten a spoiled batch.
When it comes time to prepare them, similar to shrimp, they cook very quickly and are easily overdone, so timing is crucial. Perhaps one of the easiest methods of preparation is to grill them, making them a perfect option for a light meal on a hot summer day. Click here for my coconut-lime grilled scallop recipe!