Delicious Nutritious… food favorite Scallops
Scallops are a sweet and delicious choice for dinner and FULL of nutrition. It hard to dispute all scallops offer when you are looking to add protein, omega 3’s and more to your diet. We highly recommend this great tasting option, pan seared with clarified butter and a pinch of kosher salt. Simple. Wow. Delicious.
A three-ounce serving of steamed scallops contain approximately:
Calories: 94
Carbs: 0 grams
Fat: 1.2 grams
Protein: 19.5 grams
Omega-3 fatty acids: 333 mg
Vitamin B12: 18% of the recommended daily value (DV)
Calcium: 9% of the DV
Iron: 15% of the DV
Magnesium: 12% of the DV
Phosphorous: 27% of the DV
Potassium: 12% of the DV
Zinc: 18% of the DV
Copper: 12% of the DV
Selenium: 33% of the DV
*DV is the Daily Value for individual consumption but remember we are not all living in the same body: some younger, some older, some taller, some shorter…everyone is an individual.
Think Heart Health
Not for today but for tomorrow. Scallops have two important things that support heart health: magnesium and potassium, which relax blood vessels. More substantial amounts of magnesium are also known to reverse brain aging. For more information on a variety of magnesium to support GI, muscle and joint along with what type of magnesium that can pass the blood to brain barrier, please contact us for published research studies.
Great Nutrients…What Do They Do?
Scallops also contain many great minerals including zinc, copper and selenium, which most people don’t get enough of in foods. Selenium supports the immune system and thyroid. Zinc is also important for the immune system and heathy development of brain function. Copper is known to aid in heart health and defend against diabetes. Scallops are a high-quality protein containing omega 3 fatty acids that support an anti-inflammatory response, necessary for the body to keep a proper blood sugar, cholesterol and triglyceride levels. A three-ounce serving of scallops has 300+ mg of omega 3 fatty acids + Vitamin B12, providing great nourishment to the brain. Talk about a great option for those looking to add a low calorie, rich source of protein to dinner!Bottom of Form
Considerations before adding to your menu
Allergies
Many people suffer with food allergies from shellfish because the body might not have the ability to process for a variety of reasons. Allergies to shellfish typically develop in adults and last the remainder of a person’s life. If you are looking to lessen or resolve an allergy, please contact us and we can share some of the physicians we are aware of that focus on this practice.
Heavy Metals
The environment directly effects how scallops can accumulate heavy metals that could include mercury, cadmium, lead, and arsenic. Crazy right? You would be amazed at how all fish - if not sustainably sourced – contain heavy metals, along with certain topicals, medications and even packaged foods containing harmful ingredients. Of course, if the human body accumulates too many heavy metals it can be toxic, so label reading is essential!
All this said, should you still eat scallops?
Of course, as long as you aren’t in a toxic state or allergic, we believe adding these to your diet is a wonderful way to increase protein, Omega 3’s and many other great nutrients. What three ounces of scallops contain (see above) is impressive.
How to purchase
You must read the label. Try to look for “wild caught” fish from “sustainable sources”. These words will clue you in, that that product is a clean and responsible choice not only for you and your family, but in keeping your ‘voice heard’. Remember, you ‘speak’ to big business and influence commerce, but your purchase choice.
How to prep and cook scallops
We believe preparation is key for all foods and some foods are more difficult to prepare than others. Take your time in the kitchen, prep fast but cook slow is a safe way to ensure a great meal is placed on the table.
10 tips for the cooktop:
Scallops are delicate, handle with care, keep whole, never cut during prep or cooking. They are like a great cut of beef let them rest before cooking and turn them as they sear.
Scallops hold a lot of water. We suggest rising in cool water, drain in wire colander, and then pat dry with paper towels. This will help to reduce the water hitting the hot pan and splashing. The scallops will still release ample water while they cook.
The temperature of your cooking surface is key. An anodized frying pan is easiest for cooking scallops because of non-stick surface and even heat disbursement.. The goal is to give each side of the scallop some dark color.
What type of oil is best but also healthy? We prefer using Gee (clarified butter) it contains little fat and no salt, it also cooks well at medium to high heat for fish. French gourmet,
Use soft tongues to turn and handle in the pan. We prefer silicone tips.
The cook should check one to see if they are cooked properly. Eating the test piece is the benefit to having the patients to make great tasting healthy foods. We suggest cutting one in half it should feel firm and spilt easy on the fibers with the side of a fork. A clean cut with a sharp blade will reveal the meat to look either as tender and white all the way through or it might have a translucent appearance to indicate the need for an additional minute in the pan.
Again, timing is key so cooking scallops should be the last thing cooked before plating a fantastic meal.
While still hot in the pan a pinch of salt on one side of each scallop we enrich the experience.
For those that love lemon on fish, we suggest lemon wedges, seeds removed, on the table.
For garnish or a fantastic green-paring, use arugula or a spring mix.
Scallops are definitely something to add into your month meal rotation. Above is a picture of the scallops we made on Christmas Eve. Truth be told they never seem to make it to the table with all the tasting going on at the stove. Please send us your favorite pictures of scallops and any tips you might have to share.
For questions and to share your culinary experiences please contact us hello@funamins.com