Scallops are characterized by offering two flavors and textures in one shell: the meat, called “scallop”, which is firm and white, and the roe, called “coral”, which is soft and often brightly coloured reddish-orange. Sometimes, markets sell scallops already prepared in the shell, with only the meat remaining.The so-called adductor muscles inside their colorful shells are edible and sold as seafood. When prepared correctly, they have a slightly sweet taste and a tender, buttery texture
Nutrition Facts |
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|---|---|---|
| Serving Size: 100 g Calorie 112( Calorie from Fat 12.6) | ||
| Amount per serving | ||
| Total Fat |
1.4 g |
|
| Saturated Fat |
0.1 g |
|
| Sodium | 265 mg | |
| Protein |
23.2 g |
|
| Cholesterol | 112 mg | |
| Selenium | 27.9 micro gram | |
| Omega 3 PUFA | 396 mg | |
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
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