Good and Good For You: Scallops

I know I usually do this the other way around...first tell you how good something is for you THEN do a recipe for it, but I figure we know each other well enough now that I can switch things up a bit.  Plus that pesky travel schedule got in the way and here we are.

SCALLOPS

So...scallops, good stuff them.  Not so pretty to look out before they are appealingly laid out for purchase display in the store.  The white, meaty treat, aka "nut" that you buy is actually the adductor muscle of the creature, but not the only edible part.  In other world cultures, the reddish-pink "coral" (reproductive gland) is also considered a delectable sea treat.

Scallops have a mild sweet flavor and are not very fishy (for those of us who don't really like super fishy fish).  Scallops are low in calorie (4 oz. = 100 calories) and low in fat.  They are very high in protein (lean protein) and while they are known to be a bit high in cholesterol, that is offset by all the good minerals and vitamins they do contain.

Scallops are a good source of phosphorus, needed for strong bones and teeth. as well as a good source of cysteine, an amino acid needed to maintain healthy skin, bone and hair.

Scallops are particularly good for your cardio health.  They contain lots of vitamin B12 which breakdown chemicals that can cause damage to your heart valves.  They are chocked full of omega-3 fatty acids (which helps with a smooth blood flow), magnesium (which helps lower blood pressure), and potassium (which helps maintain normal blood pressure).

They can be prepared many different ways, but seared is usually a quick and easy way to fix them up.  Then you can add them to salads or pasta.  Lightly cooked with some oil and lemon (or served up in a tasty béchamel sauce), they are always a treat.

When you buy scallops, you want those that are uniform in color (pearly white) with firm, moist flesh.  Scallops do cook up pretty fast and if you overcook them, they tend to get a little chewy so your best bet is to undercook them a bit.  They'll still be very edible.