Scallops: benefits and harms to the body

Scallops are bivalves of the order Uneven Muscular, the smallest member of the family Pectinoida. It is considered a gourmet product and is actively used in the food industry. Most often, it is used as an independent dish, but it is also found in the form of an ingredient in various culinary masterpieces. Thanks to the beautiful natural colors, scallop shells are widespread in the manufacture of souvenir products.

Historical chronicles indicate that this marine inhabitant was popular even during the time of the Roman Empire. Even then, people knew and appreciated the beneficial qualities of scallop. His meat was eaten, and the shell was used as an independent decor.

What does scallop look like and where is it found?

In its appearance, it resembles a fan-shaped plate. Often on the sink you can see small growths in the form of spikes and scales. The color scheme is different and depends on the habitat.

Habitat - almost all world water bodies. On the territory of the Russian Federation, they are mainly found in the Sea of ​​Japan, the Bering, Chukchi and Okhotsk. From the habitat it is clear that the scallop prefers cold water and a sandy or rocky bottom. But it can be found in warmer bodies of water, such as the Black Sea.

Breathing occurs through filiform gills. Scallops move by swimming movements by patting the wings, feed on algae by filtering the water. An adult is able to filter up to 3 liters of sea water in an hour. As a rule, she eats in the daytime, at night likes to doze off.

Scallop can not be called an active resident of the deep sea. A more frequent phenomenon for him is instillation in silt or sticking to rocks. This behavior can be considered a protective measure in case of danger. Sensitive tentacles allow you to feel even the smallest irritants. The mollusk spends most of its life at the bottom.

In nature, there are more than 250 species. But the most popular are the following:

1. Icelandic. The most sought-after species in the fishing industry. Among the representatives there are large specimens: shell height - from 15 cm, weight - from 500 g. But most often, individuals are still smaller - 8-10 cm with a weight of 100-180 g. It moves, as a rule, over short distances - up to 5 m. Both shell flaps are approximately the same size, have no gender differences. The male from the female can only be distinguished by the color of the gonad (ovaries and testes). In the male, it is painted white, and in the female, it is orange. Fertility varies from 500,000 to 5,000,000. The average life cycle is 30 years. Most often, Icelandic scallops can be found in the waters of the Arctic and North Atlantic. In Russia, they live mainly in the White and Barents Seas at a depth of 5–100 m.
2. Seaside. It lives in the waters of the Sea of ​​Japan. The optimum depth for mollusk life is 1–80 m. It prefers places with a fast current and a mixed silty-sandy bottom. Both parts of the shell differ from each other: the lower is more convex, the upper, on the contrary, is concave. This structure is due to the fact that the mollusk spends most of its life at the bottom. The life period is quite large and is 15-16 years. Peak growth occurs in spring.Puberty comes in three years. By this age, the size of the shell reaches about 9–10 cm. Spawning occurs in mid-summer. Each female scallop is capable of sweeping an average of 20–25 million eggs. Two-year-old mollusks up to 10 cm in size are considered the most commercial.
3. Black Sea. The average length of the shell is 8 cm. The color is from white to red-brown. It lives at a depth of 40-60 m. A distinctive feature is a faster pace of movement. Life expectancy is slightly longer than that of a seaside brother, and is 18 years. Despite the tasty meat, it does not have commercial value, since this species is small and small in size.

What is the difference between scallop and mussel

Despite the fact that scallop, like mussel, belongs to bivalve mollusks, both representatives live exclusively in sea waters and are widely used in cooking, they have a number of differences:

1. Appearance. If you look at the scallop shell, you can see a characteristic indent closer to the back. Due to this, there is a similarity with a means for combing hair - scallop. Apparently, from here the mollusk got its name. In the case of mussel, the back has an absolutely smooth surface.
2. Regardless of the danger, the mussel is always in the attached state, and the scallop is able to swim away, albeit at short distances.
3. The scallop has a fan-shaped shell shape with rough outgrowths, the mussel is oblong and has no processes.
4. Due to the presence of photosensitive balls, the scallop, in contrast to the mussel, is able to respond to shade.
5. Mussel is considered to be an everyday food product, and scallop is a delicacy.
6. The performance of pearls in scallops can be found more often than in mussels. True, this requires special conditions.

Composition and calorie content

Scallop meat is not only distinguished by its magnificent delicate taste, but also by the benefits to the entire human body as a whole. In addition, this product firmly takes a full place in the list of low-calorie. For 100 g of clam meat, only 95 kcal, 0 g of carbohydrates, 18 g of protein and 1.5 g of fat are accounted for.

Also in this product contains the following vitamins, micro and macro elements:

• vitamins of group B, PP, A;
• potassium;
• calcium;
• magnesium;
• sodium;
• phosphorus;
• zinc;
• iron;
• arginine;
• valine;
• lysine;
• Alanine

Seafood also contains glycine, isoleucine, methionine, threonine, phenylalanine, tryptophan, aspartic and glutamic acids, and other useful amino acids.

What are the benefits of scallops?

General benefit

Due to its composition, scallop meat, eaten as a food, can have the most beneficial effect on the human body. It is recommended to include a clam in the diet in order to prevent and treat many ailments. Product Use:

1. Eliminates the problems of the musculoskeletal system.
2. It normalizes metabolic processes, and also improves the functioning of the pancreas and the entire digestive system as a whole.
3. It lowers cholesterol and blood sugar, accelerates microcirculation, strengthens the walls of blood vessels, which positively affects the work of the entire cardiovascular system.
4. Improves the condition of a patient suffering from atherosclerosis.
5. It improves the functioning of the endocrine system.
6. It has a positive effect on the nervous system, has a sedative effect.
7. Favorably affects the male reproductive system.
8. Increases energy tone in the human body.
9. It stabilizes blood pressure.

For women

Eating scallops helps to saturate the female body with a whole storehouse of vitamins and nutrients, thanks to which it is possible to achieve the following results:

• improve the condition of the skin, hair and nails;
• strengthen bones and joints;
• restore the thyroid gland;
• lose weight;
• increase the overall tone of the body.

Scientific studies have shown that with regular intake of scallops in women, wrinkles are reduced and complexion improves.In addition, insomnia, nervous tension and irritability disappear, the menstrual cycle normalizes, and the menopause process is less painful.

For men

Mollusk has a beneficial effect not only on the female body, but also on the male. Athletes just need to include this product in their diet. The chemical elements that make up scallops can help form a beautiful and muscular body in a short time.

People involved in mental work should also eat clam meat, as it has a positive effect on brain function.

And, of course, one of the main reasons why male representatives are strongly recommended to include this product in their diet more often is its ability to influence the reproductive system - to increase the potency and duration of reproductive function.

During pregnancy

For women during pregnancy, doctors recommend with great care to include scallop in their menu. The fact is that his meat can cause an allergic reaction and thereby cause serious harm not only to the health of the expectant mother, but also to the unborn baby.

If a pregnant woman really wants to eat this mollusk, then experts strongly recommend eating it in small portions and only in finished form, no raw or poorly boiled scallops. Better vice versa - further increase the cooking time.

When breastfeeding

As with pregnancy, lactating mothers are not recommended to eat scallop meat. Not only can it cause an allergy in an infant, it also has a direct effect on the quality and structure of breast milk. This, of course, will not affect the general condition and health of the baby in the best way. In addition to indigestion, there is a risk of more serious disorders in the work of the child's body. Doctors advise, if possible, not to include the mollusk in the diet of a nursing woman.

For kids

Thanks to calcium, which is part of scallop meat, therapists strongly recommend that this product be included in the children's menu, but only after the child reaches the age of three. It is such a chemical element as calcium that is necessary during the period of growth of bones and teeth.

The mollusk in the student’s diet is able to have a significant and very beneficial effect on mental and physical activity. But do not abuse this product, remembering its ability to cause an allergic reaction. Everything should be in moderation.

When losing weight

This is an indispensable product for people who adhere to a healthy diet and seek to lose hated kilograms. In addition to the fact that scallop meat can saturate the body of a slimming person with vitamins and nutrients that are so necessary during the diet, it also has a beneficial effect on metabolic and metabolic processes. This will undoubtedly help to achieve quick results in the struggle for a slim figure. Nutritionists are strongly advised to include this product in the diet menu.

For the elderly

People aged need to regularly eat scallops. Shellfish meat will help prevent age-related changes associated with an increase in bone fragility, reduce cholesterol and minimize the risk of blood clots and plaques, and normalize blood pressure. It provides the prevention of diseases such as heart attack, stroke, hemorrhage.

In cosmetology

Due to the chemical composition, scallop is widely used not only in cooking, but also in cosmetology. Shellfish extract is actively used in the manufacture of creams and serums that increase skin elasticity and fight against the first age-related changes. In addition, this ingredient in cosmetics has a tonic effect on the skin of the face and body.It is often used in the manufacture of anti-cellulite drugs by leading global companies in the cosmetology industry.

Harm and contraindications

Like any marine product, scallop, along with a positive effect on the human body, can cause harm.

1. People who suffer from allergies or intolerances to seafood are strongly advised not to eat this mollusk in order not to provoke an exacerbation of the disease.
2. It is also worthwhile to refrain from this delicacy for those who are diagnosed with an excessive content in the body of a particular chemical element, especially this concerns an excess of potassium, calcium and iodine.
3. Doctors strongly recommend that you do not include scallop in the menu of a child under the age of three.

Experts also advise everyone else not to get involved in this product. It is enough to include dishes with scallop 2-3 times a month. And most importantly, the product must be of good quality, as an expired one can cause serious poisoning.

How to choose and store

In order to enjoy and benefit from eating scallop, it is necessary not only to choose it correctly, but also to store it.

On store shelves you can often find this delicacy in a frozen form, packed in a vacuum. The first thing you need to pay attention to is, of course, the packaging itself. No damage should be present on it. Strongly not allowed breaks. If there is a violation of tightness, you should not take such a product, the likelihood of its corruption is very high. It is also important to pay attention to the manufacturer, expiration dates and packing date.

Second: you can not defrost the scallops, resorting to a microwave oven. You should also not use water, and it does not matter what temperature. It is best to put the clams in a bowl and allow them to defrost naturally on a shelf in the refrigerator.

Third: you should never freeze scallops repeatedly.

Store the product only in the freezer and not more than six months.

How to cook scallops: recipes

Scallops - this is truly a delicacy that can delight even the most sophisticated gastronomic gourmet. This product is loved and prepared in many countries of the world. Some prefer to use the mollusk in its raw form, while others - after heat treatment: frying, cooking, baking. Scallops can be used as a separate dish, or as an ingredient in the creation of other culinary masterpieces. The most important thing is not to digest or overcook a valuable delicacy. Otherwise, instead of tender meat, you get a hard product that resembles rubber.

In the pan

The second most popular way to cook scallops, after cooking, is, of course, frying in a pan. If everything is done correctly, you get a tasty, delicate and healthy dish.

Classic Fried Scallops Recipe
The recipe is simple. To prepare it, you do not need to be a culinary genius. Any housewife who wants to surprise her household with an original dinner can easily cope with this dish. For cooking, you need a minimum of ingredients:

• scallop, in the amount of 6 pieces;
• 1 tablespoon of olive oil;
• 10 g butter;
• salt and black pepper to taste.

How to cook:

1. Rinse mollusks thawed in a natural way under running cold water. Dry with a paper towel. Salt, pepper.
2. Heat olive oil in a pan, add cream to it. Gently lay out the product. An important point: scallops should not touch each other. Fire is best done moderate. The goal at this stage is to evaporate all excess moisture from the clam meat and achieve a golden color.
3. After the appearance of a golden crust, turn on the other side and fry for a few more minutes. Do not fry for too long, as this can stiffen your dish.
4. Sprinkle with freshly squeezed lemon juice before serving.

Recipe for a hot appetizer with fried scallops from the restaurant menu
In the restaurant menus of many countries you can often find this dish.Of course, everywhere it will be slightly different, since there are many variations of its preparation.

Ingredients:

• 6 scallops;
• 20 g of parmesan;
• liquid cream with the highest fat content in the amount of 150 ml;
• 25 ml of dry white wine;
• a couple of cloves of garlic;
• 1 tablespoon of olive oil;
• several branches of fresh parsley;
• half of the middle onion;
• salt and pepper to taste.

How to cook:

1. Each piece of scallop meat is cut in half.
2. Chop the garlic and onion. Add chopped vegetables to the hot olive oil in a pan and sauté for 5 minutes.
3. Put meat in a pan. Salt and pepper. Fry over medium heat for 3-5 minutes, stirring constantly.
4. Pour in wine and leave to simmer until complete evaporation. Then gently enter the cream, sprinkle with parsley and grated cheese.
5. Bring to a boil over high heat, then reduce the heat and simmer for a few more minutes. Serve hot.

In the oven

Most often, this noble mollusk is cooked in the oven. With this method, the taste and aroma are fully disclosed. To make baked scallop you will need:

• the scallop itself in the sink, about 12-15 pieces;
• one lemon or lime;
• 0.5 tsp salt, allspice, curry;
• 1 tablespoon of olive oil;
• 90 g butter;
• 200 g of cheese, hard varieties;
• 30 g finely chopped parsley.

How to cook:

1. The first step is to thoroughly rinse the sand from the sink. The presence of sand particles can adversely affect the dish. Carefully open the sink and use a spoon to separate the meat. The flat side of the carapace can be thrown out, the deep side set aside.
2. Next, rinse the meat itself under cold water. Carefully peel off the film. Blot with a paper towel or clean towel.
3. Heat oil well in a pan. Lay out the scallops. Add curry. Fry over high heat for no more than 5 minutes. Transfer the prepared clams to a colander, wait until the excess oil drains, pour over the top with lemon juice.
4. Grate the cheese, add greens and melted butter to it, add salt and pepper. Mix everything.
5. Wipe the sinks aside carefully. Place on a baking sheet so that they do not touch each other.
6. Distribute scallop meat evenly over all shells, add a mixture of cheese, butter and parsley on top.
7. Bake in a preheated oven to 200 degrees, until golden brown.

It is important not to overdo the dish in the oven. Otherwise, you get stale inedible crackers instead of the most tender and flavorful meat.

Boiled scallop

As a rule, boiled scallop is most often used for making cold snacks. To get a good quality salad, you need to properly cook the product. This is completely uncomplicated. It is necessary to boil water in a saucepan, salt and lower the scallop meat in boiling liquid. Wait for boiling and then cook for 1 minute. Do not increase the cooking time, this can lead to excessive rigidity of the delicacy.

From a boiled product, you can cook a delicious dietary salad. As nutritionists say: “Minimum calories, maximum benefits for the human body.” The following ingredients will be required for preparation:

• 0.5 kg scallop meat;
• 6 tablespoons of mayonnaise, it is better to take low-calorie;
• a few tablespoons of chopped greens;
• half a can of canned green peas;
• 100 g of grated cheese.

How to cook:

1. Boil the meat in salted water, cool and cut into strips.
2. Add peas and cheese. Stir and season with mayonnaise.
3. Sprinkle with greens on top.

The dietary salad is ready.

Pickled Scallops Recipe

This is a delicious unusual and low-calorie dish that can be prepared not only for everyday family dinner, but also for a serious home celebration. Scallops are easy to pickle. And the preparation of this dish does not take much time.

The following ingredients will be required for marinating a mollusk:

• 500 g scallop fillet;
• 5 medium-sized fresh carrots;
• one celery;
• 2-3 bulbs;
• 2 tablespoons of vegetable oil, vinegar 3%, tomato paste;
• a teaspoon of sugar;
• green onions;
• salt, pepper to taste.

How to cook:

1. Rinse the carrots and celery first. Chop them with straws or grate on a coarse grater. Onion cut into half rings.
2. Fry all vegetables in vegetable oil until half ready. Add tomato paste and simmer another 10 minutes.
3. Introduce vinegar, sugar, spices, water and simmer for 20 minutes. Remove from heat and set aside.
4. At this time, boil the scallop fillet. After cooling, cut it into strips. Place in a salad bowl and pour the marinade. Let it brew for 20 minutes. Serve to the table.

This dish is delightfully tender and can surprise even the most fastidious guest.

How to eat scallop

Scallops are cooked differently in different world cuisines. Accordingly, the method of use is different. For example, in France they prefer to eat this product raw. In expensive French restaurants, it is not uncommon to serve scallops right in the sink. The visitor must independently open the sink with a conventional knife or a special cutlery. The meat inside the shell is advised to salt, pepper and sprinkle with lemon juice. Then, using a spoon, separate the pulp from the shell and eat.

In Japan, the mollusk is also eaten raw. Just before serving, the scallop meat is still removed from the shell, cut into strips, add soy sauce and some sesame seeds, left to brew for 7-10 minutes, and then eat.

In Russia, scallops are more preferred after heat treatment, or at least in marinated form.

Is it possible to eat raw

People, if desired and based on their gastronomic predilections, can eat scallops in raw form. There is nothing wrong with eating such a mollusk. The most important condition is that the product must be not only fresh, but also of good quality. But doctors still recommend heat scallops. This will help to avoid serious shipments and reduce the likelihood of an allergic reaction.

Interesting Facts

On the Internet you can find many interesting facts about scallops. Let's consider some of them:

1. Scallop is an animal. Yes, no matter how strange it sounded, but it is a fact. Although in its appearance it does not resemble the usual representatives of the animal world.
2. This mollusk is able to swim. Although at relatively close distances, these are full-fledged swimming movements that are carried out by opening and closing the shell flaps with the active use of muscle. It is this muscle that is eaten.
3. The sink consists of calcium carbonate.
4. The scallop has excellent vision, it is able to calmly move in the dark. More than 100 eyes are located on the edge of the mantle. By the way, the coloring of such a large organ of vision is mostly blue.
5. The breeding process occurs through spawning. Spawning is carried out directly into the water, and with the help of the flow of eggs are carried to a sufficiently large distance. Where exactly the little scallop will be born is unknown.
6. In many countries, this mollusk is considered to be a symbol of the feminine and fertility.
7. At the very base of the shell are two auricles.
8. The habitat is extensive. In almost every sea and ocean you can find scallop.It feels great both at great depths and in the shallow water of the intertidal zone.
9. A very interesting way of eating is filtering. In 60 minutes, the mollusk is able to filter from 3 to 5 liters of sea water.
10. The shell size of some individuals, mostly Atlantic, can reach 9 inches.

Photo of scallops