Sea Scallops

Scallops - exquisite seafood delicacies. In the world  Scallops - sea delicacies
 Ocean, these mollusks are widespread. The shell consists of two ridges radiating-fin rounded flaps on both sides of the tops of the ears are located so-called - flat growths. Shell size depends on the type of shellfish. On a single foot scallop are byssus. With their help, shellfish attached to its shell.

Fleshy tentacles scallops are on a thickened end of the mantle. These tentacles are playing the role of touch as well as function as a kind of filter-not allow to enter the large particles in the mantle cavity.

An interesting feature of these molluscs is a huge amount (up to a hundred pieces), small eye, placed at the edge of the mantle in two rows. Damaged or lost an eye eventually recovers.

A large number of empty shells of scallops found on primitive people. In the Middle Ages, during the observance of strict fasting, these clams were particularly popular. In France, called the pilgrim or the scallop seashell St. Jacques. In this country, this mollusk is very much appreciated.

The main areas of fishing cephalopods believe North Sea, the Norwegian Sea and the Far East. With smooth bottom scallops caught using a drag, but sometimes divers and divers scallops harvested by hand.

Artificial breeding scallops very costly and time-consuming.

Food value and caloric content of scallops

One hundred grams of the scallop contained 70 grams of water, 19 g protein (including 15% Glutamic acid 7% arginine, leucine, 7%, 6% lysine, phenylalanine, 5%, 4% aspartic acid, 2% proline, histidine and 2% 2% tyrosine), 2 grams of fat and 3 g of carbohydrates.

The clam meat contained 165 mg of chlorine, 60 to 190 mg of calcium, 0, 7 mg zinc, 55 mg of chromium, 430 mcg fluoride, 4 g molybdenum, 6 mcg nickel, 3 mg of iron, and from 90 to 200 mg vitamin B1 from 80 to 120 mg of vitamin B2, 2, 905 mg of vitamin PP.

Calorie scallops - 92 kcal per 100g.

Useful properties of sea scallop

Useful properties of abalone caused a huge amount of easily digestible by the human body mineral components in its composition.

Low calorie scallops can be attributed to their diet products. Therefore, many doctors, nutritionists recommend eating the meat of this mollusk in obesity.

Here are the basic useful properties of sea scallops:

  • the mollusk meat composition improves blood plasma and reduces the concentration of cholesterol in the blood;
  • regular consumption of clam beneficial effect on the endocrine and nervous systems, as well as helps to improve metabolism;
  • scallop meat consumption contributes to the overall tone of the body;
  • scallop flesh contains easily digestible and non-toxic to the body of calcium, so clam is very useful to include in the menu for children with a lack of calcium.
  • mollusc flesh increases male potency.

Methods for preparing scallops

In the world there are many ways to cook scallops. Most often, these clams are boiled,  Cooking scallops
 baked, stewed, marinated and cooked with champagne sink, under a variety of sauces, make them salads and kebabs, stuffed cabbage, meatballs. Some connoisseurs prefer to eat raw shellfish, covered with lemon juice and olive oil

Edible considered roe pouch and muscle-contactor shellfish. Their meat is very tender, slightly sweet taste and prepares it very quickly, about one or two minut.Pri cooking shellfish is not recommended to use a lot of spices, as they destroy the delicate flavor of meat.

Terms of the purchase, storage and use of scallops

Fresh clam meat should be pink and cream or gray color. Fresh scallops should smell like the sea.

It is believed that larger scallops enriched over less valuable components.

If you intend to use these delicacies in their raw form, they should be living. Folds live molluscs should link up at the touch of a finger.

Frozen scallops must be thawed at room temperature, avoiding the use of hot water and microwave ovens. Frozen shellfish can be stored no longer than three months. Fresh scallops stored in the refrigerator in a container with ice no more than three days.

Contraindications to the use of sea scallops

Scallops should not be used in hyperthyroidism, as they contain large amounts of iodine. Do not try this if you are hypersensitive delicacy seafood and lactation (due to possible allergic reactions).





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