Cooked scallops

Cooked scallops are bivalve mollusks highly valued in gastronomy for their delicate flavor and tender texture. They are harvested from the coasts of mainly the Atlantic and Pacific Oceans, being abundant in regions such as Galicia in Spain, as well as in certain areas of Latin America where they are consumed fresh or pre-cooked.

Scallops are small to medium in size and are characterized by their fan-shaped shell. The most valued edible part is the adductor muscle, which after cooking acquires a pearly white color and a soft yet firm consistency.

In cooking, cooked scallops are used to prepare a wide variety of dishes, from appetizers to main courses, standing out in recipes that are grilled, baked, or in seafood stews. Their subtle flavor allows them to be easily combined with ingredients such as garlic, butter, fresh herbs, and white wine.

Regarding their nutritional properties, scallops are an excellent source of lean protein, low in fat, and provide a significant amount of minerals such as iron, zinc, and selenium, in addition to B vitamins, making them a nutritious and light food.

In different regions of Latin America, scallops may also be known as vieira (singular), ostra blanca (white oyster), or simply mariscos (seafood), although the latter term is more general and encompasses other types of mollusks and crustaceans.