Why scallops deserve a spot on your plate

Shrimp, lobsters, oysters, and octopuses are immensely popular worldwide, including scallops hiding in their characteristic ribbed shells. In ancient times, scallops symbolized beauty and taste—legend says that the goddess Venus emerged from sea foam on such a shell. In Canada, we rarely indulge in this delicacy. That's understandable, given that scallops do not naturally occur here. Nevertheless, it's worth expanding your culinary horizons and discovering why scallops are delicacies.

Edible scallops are a species of bivalve mollusc from the Pectinidae family, classified as seafood. They are known as "St. James mussels," referring to the pilgrimages to the cathedral in Santiago de Compostela. This place is considered the resting place of the apostle James, and pilgrims travelling there nourished themselves with easily accessible and affordable scallops. Over time, they became considered a luxury product, appreciated for their exquisite taste.

The central scallop harvesting locations are the coasts of France, Ireland, Scotland, the United States, and Canada. Harvests are strictly controlled from October to May to protect the scallop population. In some countries, like Norway, scallops are farmed on marine farms, allowing year-round availability.

Scallops not only taste exquisite but also provide numerous nutritional benefits. They are a rich source of proteins, including essential amino acids. They also contain omega-3 fatty acids, which reduce the risk of cardiovascular diseases, protect against inflammation and cancers, and positively affect the nervous system.

Scallops contain valuable selenium, which protects the body from the toxic effects of heavy metals and has anti-cancer properties. Mussels also provide a solid dose of B vitamins, including B12, which enhances stress resistance and prevents anemia. However, due to their sodium content, individuals with hypertension should consume them in moderation.

Scallops can be used in the kitchen in various ways. For example, they can be eaten raw as a base for sushi. They taste great drizzled with lemon juice, sprinkled with salt and pepper, and sautéed with garlic and rosemary. It's worth remembering that scallops do not require long thermal processing—2-3 minutes on each side are sufficient. Scallops are also excellent when grilled. You can make skewers by threading them onto sticks with bacon, asparagus, and cherry tomatoes.