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Scallops

In season all year

Food Description:

The most common scallop in Australia is the Tasmanian Scallop. It has a ridged fan-shaped shell. They are caught wild but many today are harvested. Scallops reach about 11cm. The meat is white and is surrounded by an orange roe (coral).
Scallops have a delicate, sweet flavour with a medium to firm texture.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.

General Information:

Category: Seafood - Crustacean
To Buy: Scallops are nicest bought fresh in their shell. Avoid any with brown markings. The meat should be white/cream. Use your nose to check for a fresh sea smell.
To Store: Place in an airtight container or place scallops in their shells on a tray covered with plastic.  Store in the refrigerator for up to 2 days.
Tips and Tricks: Wash thoroughly, remove brown vein; leave the roe (coral) on. 1 kg will give you 40-50 scallops. Note: One serve of scallops is equal to about 7 scallops.

Nutrition (Per serve):

Weight (grams): 85
Carbohydrates, g: 0.5
Fat (g): 0.6
Monosaturated Fat , g: 0.0
Zinc: Antioxidant and immune boosting, zinc fights infection and plays a role in wound healing. It is essential for growth and health of reproductive organs, especially the prostate. Needed for healthy hair, skin and nails. Also necessary for bone formation.
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount
Energy (kJ): 198
Protein (g): 9.9
Saturated Fat, g : 0.2
Vitamin B1: Important for energy production and carbohydrate metabolism. Enhances mental capabilities and promotes a general sense of health and wellbeing.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: Scallops can be grilled, barbecued, steamed, stir-fried or poached. Overcooking will make them tough. Try steaming with a soy sauce, coriander and ginger dressing.

Benefits the Following Health Conditions:*

Prostate Problems

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



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