Bay Scallops really are packed with nutritional value and are a little bigger than bite-size, but taste amazing. You will be amazed how quickly you can have these scallops from the pan to the table in minutes.
I was raised in Florida and one of my favorites is seafood. Mexican food is up to their too but I can always go for some good seafood.
Let's learn about scallops nutritional content and proper storage before we get to pan-frying.
How healthy are scallops?
Scallops are highly nutritious and may have impressive health benefits. However, people are often concerned about possible allergic reactions and the accumulation of heavy metals.
Three ounces (84 grams) of scallops pack:
- 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
How long do scallops stay fresh?
Fresh scallops should not be stored in the fridge for more than two days. Ideally, scallops should be cooked within one day. Scallops freeze very well. If you are not cooking your scallops within 2 days of receiving, put them in the freezer to extend their shelf life.
Side dishes to complement scallops:
- Grilled or Steamed Vegetables.
Quick Pan Fried Scallops
- 2 lb Fresh Bay scallops
- ⅛ c Old Bay Seasoning
- Olive oil
- 2 cloves fresh garlic
- In a pan, heat up some olive oil with finely chopped up garlic.
- While the pan is heating, lightly coat the scallops in Old Bay Seasoning
- Then place the scallops in the frying pan and allow to cook for 1 ½ to 2 minutes per side.
Other Seafood Recipes you may like: