Scallops Scientific Classification
Nutritional value of Mollusks, scallop, mixed species, cooked, breaded, and fried

The scallop is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name “scallop” is also sometimes applied to species in other closely related families within the superfamily Pectinoidea, which also includes the thorny oysters.

Scallops are a cosmopolitan family of bivalves that are found in all of the world’s oceans, although never in freshwater. They are one of the very few groups of bivalves to be primarily “free-living”, with many species capable of rapidly swimming short distances and even migrating some distance across the ocean floor. A small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as seagrass at some point in their lives by means of a filament they secrete called a byssal thread. The majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they may attempt to escape by swimming swiftly but erratically through the water using a jet propulsion created by repeatedly clapping their shells together. Scallops have a well-developed nervous system, and unlike most other bivalves all scallops have a ring of numerous simple eyes situated around the edge of their mantles.

Scallops Quick Facts
Name:	Scallops
Scientific Name:	Pectinidae
Origin	It is also found in Asia, Europe, Australia, the Mediterranean, South America, and North America.
Colors	Brilliant red, orange, purple, yellow, white
Shapes	Geometric, 9 inches
Flesh colors	White or red
Taste	Delicate
Calories	67 Kcal./cup
Major nutrients	Vitamin B-12 (17.08%) Selenium (15.09%) Isoleucine (14.83%) Tryptophan (14.77%) Threonine (13.52%)
Health benefits	Maintain cells, Forms DNA, Cures fatigue, Provides energy, Hair health

Scallops facts

It is a bivalve that has one fused adductor muscle along with a hinge bearing a socket. It has well-developed and very small eyes. It responds immediately to the change in light intensity and close-moving objects. It swims by patting the valves to swallow water. The water is thrown when the valves close with the use of vellum. It is mostly found in shallow water deeper. The shell contains fleshy meat in white color and mildly sweet flavor. It is found in all the oceans as well as bay waters. The scallop found in the bay is smaller in size comparing to the sea scallop. It has a high content of minerals such as selenium, potassium, and magnesium.

Name	Scallops
Scientific Name	Pectinidae
Native	It is found in various waters and is abundant in the Atlantic Ocean and Mediterranean sea. It is also found in Asia, Europe, Australia, the Mediterranean, South America, and North America.
Common/English Name	Scallops, escallop, comb shell, fan shell
Name in Other Languages	Chinese: Shànbèi kē (扇贝科); German: Kammmuscheln; Dutch: mantels; French: pectinidés; Swedish: kammusslor; Brazilian Portuguese: Vieira; Croatian: jakobova kapica; Czech: lastura; Danish: kammusling; Dutch: escalope; European Spanish: Vieira; Finnish: simpukka; French: coquille Saint-Jacques; German: Jakobsmuschel; Greek: achiváda (αχιβάδα); Italian: capasanta; Japanese: Hotategai (ホタテガイ); Korean: gugjagalibi (국자가리비); Norwegian: kamskjell; Polish: przegrzebek; Portuguese: Vieira; Romanian: scoică scoici; Russian: устрица; Spanish: Vieira; Swedish: kammussla; Thai: H̄xy phạd (หอยพัด); Turkish: deniz tarağı; Ukrainian: ескалоп; Vietnamese: con điệp
Habitat	Hermaphrodites
Shape and size	Geometric, 9 inches
Lifespan	20 years
Found on	Rocks, rubble, coral, sea grass, sand, kelp, mud
Spawning	Late summer – early autumn
Valves	2.5 cm (1 inch)
Color	Brilliant red, orange, purple, yellow, white
Eyes	Blue
Feed on	Microscopic plants, animals, starfish, lobsters, crabs and fish
Flesh color	White or red
Shell	Smooth, knobbed, scaly, ovate, fan-like
Flavor/aroma	Sweet, tender
Taste	Delicate
Major Nutritions	Vitamin B-12 (Cobalamine) 0.41 µg (17.08%) Selenium, Se 8.3 µg (15.09%) Isoleucine 0.248 g (14.83%) Tryptophan 0.065 g (14.77%) Threonine 0.238 g (13.52%) Valine 0.254 g (12.03%) Lysine 0.397 g (11.87%) Protein 5.6 g (11.20%) Leucine 0.401 g (10.85%) Phosphorus, P 73 mg (10.43%)
Health Benefits	Maintain cells Forms DNA Cures fatigue Provides energy Hair health Assist joints Brain function Balance hormones Treat weakness Eliminate toxins
Calories in 2 large (31 g)	67 Kcal.
Precautions	Allergic to shellfish, lobsters, shrimp or mollusks should avoid it. Consult the doctor before use to prevent reactions.
How to Eat	It is baked with ham, bread crumbs as well as onions. Conpoy is dried scallop in China. It is served as appetizers. Cooked scallops are served with salsa. It is sautéed along with ginger, scallions and shiitake mushrooms. It is added to soups, salads and stews. It is also grilled, broiled and poached. It is also cooked as a quiche.
Other Facts	It is found in all oceans of the world. Reproduction takes place through spawning. It contains 620 brilliant blue color eyes. National Baked Scallop Day is celebrated on March 12. October 2 is considered as National Fried Scallop Day.
Amazing facts	Scallop cannot close the shell completely. The eyes are located at the base of sensory tentacles. The ring found on the shell determines the year of growth. The shell was also regarded as the symbol of rebirth. The Scallop is called as the emblem of Methodists.

Scallops Scientific Classification

Scientific Name: Pectinidae

Rank	Scientific Name & (Common Name)
Kingdom	Animalia
Subkingdom	Bilateria
Infrakingdom	Protostomia
Superphylum	Lophozoa
Phylum	Mollusca
Order	Ostreoida
Suborder	Pectinina
Superfamily	Pectinoidea
Family	Pectinidae
Genus	Pecten
Class	Bivalvia
Sub Class	Pteriomorphia

The scallop is the common name of saltwater mollusks that are found on rocks, rubble, coral, seagrass, sand, kelp, and mud. It belongs to the family Pectinidae which consists of 50 genera and 400 species ranging from the intertidal zone to ocean depths. It is consumed by humans by adding it to various recipes. It has ovate or fan-like shells which are flat, smooth, and sculptured with radial ribs. With the use of a valve, they can swim away from predators. These are hermaphrodites. It has abundant eyes at the end of mantles.It has two valves which shape from circular to broadly ovate but the right valve is inflated more in comparison to the left valve. It is narrow as well as pointed in umbones. The color of Scallop ranges from brilliant red, orange, purple, yellow, and white. The lower valve is lighter in comparison to the upper one. Scallops commonly feed on microscopic plants, animals, starfish, lobsters, crabs, and fish. In the reproduction process, the fertilization of eggs occurs in water by developing into free-swimming veliger larvae. It metamorphoses on the bottom of the sea by settling. Occasionally, it produces pearls with no translucent layers. The pearls lack iridescence as well as luster. It is small and dull but possesses aesthetic qualities.

History

Scallop has been used as food when it came into existence. It gained wide popularity in the medieval era. The pilgrims use empty scallop shells to visit the shrine of St. James in Spain for begging and eating. The shell and scallop became the symbol of a magnificent shrine to decorate the doorways and coats of arms. It is found in various waters and is abundant in Atlantic Ocean and Mediterranean sea. It is also found in Asia, Europe, Australia, the Mediterranean, South America, and North America.

Nutritional value of Mollusks, scallop, mixed species, cooked, breaded, and fried

Serving Size: 2 large, 31 g

Calories 67 Kcal. Calories from Fat 30.51 Kcal.

Proximity	Amount	% DV
Water	18.12 g	N/D
Energy	67 Kcal	N/D
Energy	280 kJ	N/D
Protein	5.6 g	11.20%
Total Fat (lipid)	3.39 g	9.69%
Ash	0.57 g	N/D
Carbohydrate	3.14 g	2.42%

Minerals	Amount	% DV
Calcium, Ca	13 mg	1.30%
Iron, Fe	0.25 mg	3.13%
Magnesium, Mg	18 mg	4.29%
Phosphorus, P	73 mg	10.43%
Potassium, K	103 mg	2.19%
Sodium, Na	144 mg	9.60%
Zinc, Zn	0.33 mg	3.00%
Copper, Cu	0.024 mg	2.67%
Manganese, Mn	0.043 mg	1.87%
Selenium, Se	8.3 µg	15.09%

Vitamins	Amount	% DV
Water-soluble Vitamins
Vitamin B1 (Thiamin)	0.013 mg	1.08%
Vitamin B2 (Riboflavin)	0.034 mg	2.62%
Vitamin B3 (Niacin)	0.467 mg	2.92%
Vitamin B5 (Pantothenic acid)	0.062 mg	1.24%
Vitamin B6 (Pyridoxine)	0.043 mg	3.31%
Vitamin B9 (Folate)	11 µg	2.75%
Folic Acid	6 µg	N/D
Folate, food	6 µg	N/D
Folate, DEF	16 µg	N/D
Vitamin B-12 (Cobalamine)	0.41 µg	17.08%
Vitamin C (Ascorbic acid)	0.7 mg	0.78%
Fat-soluble Vitamins
Vitamin A, RAE	7 µg	1.00%
Vitamin A, IU	23 IU	N/D

Lipids	Amount	% DV
Fatty acids, total saturated	0.827 g	N/D
Myristic acid 14:00(Tetradecanoic acid)	0.017 g	N/D
Palmitic acid 16:00 (Hexadecanoic acid)	0.479 g	N/D
Stearic acid 18:00 (Octadecanoic acid)	0.33 g	N/D
Fatty acids, total monounsaturated	1.394 g	N/D
Palmitoleic acid 16:1 (hexadecenoic acid)	0.01 g	N/D
Oleic acid 18:1 (octadecenoic acid)	1.381 g	N/D
Gadoleic acid 20:1 (eicosenoic acid)	0.002 g	N/D
Fatty acids, total polyunsaturated	0.885 g	N/D
Linoleic acid 18:2 (octadecadienoic acid)	0.757 g	N/D
Linolenic acid 18:3 (Octadecatrienoic acid)	0.048 g	N/D
18:04	0.003 g	N/D
20:4 undifferentiated	0.008 g	N/D
20:5 n-3 (EPA)	0.027 g	N/D
22:5 n-3 (DPA)	0.005 g	N/D
22:6 n-3 (DHA)	0.032 g	N/D
Cholesterol	17 mg	N/D

Amino acids	Amount	% DV
Tryptophan	0.065 g	14.77%
Threonine	0.238 g	13.52%
Isoleucine	0.248 g	14.83%
Leucine	0.401 g	10.85%
Lysine	0.397 g	11.87%
Methionine	0.126 g	N/D
Cystine	0.077 g	N/D
Phenylalanine	0.213 g	N/D
Tyrosine	0.182 g	N/D
Valine	0.254 g	12.03%
Arginine	0.392 g	N/D
Histidine	0.11 g	8.93%
Alanine	0.328 g	N/D
Aspartic acid	0.52 g	N/D
Glutamic acid	0.857 g	N/D
Glycine	0.333 g	N/D
Proline	0.263 g	N/D
Serine	0.263 g	N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/

Health Benefits of Scallops

Scallop has a low presence of calories as well as fat. It provides unsaturated fat along with omega-3 fatty acids. It is an excellent source of calcium and Vitamin B12 along with iron, magnesium, zinc, and iron. It promotes cardiovascular health and prevents colon cancer. It contains translucent white color having a delicate flavor. It is packed with various nutrients such as Vitamin B12, phosphorous, and iron. It is also an excellent source of Omega-3 fatty acids that helps to lower the chances of stroke and heart attack.

Maintain cells

Vitamin is essential to maintain the cells in the human body. It is required for the functions such as repair, formation, and maintenance of red blood cells. Vitamin B12 also takes care of nerve cells in the body.

Forms DNA

It is vital for the DNA formation in the body which is performed in the division of cells. The deficiency of Vitamin B12 in the body leads to the formation of abnormal cells called megaloblasts. It could also lead to the formation of anemia.

Cures fatigue

It is essential to provide relief from weakness and fatigue. Vitamin is essential for promoting stamina in the body and handles the heavy work pressure.

Provides energy

Protein is considered a great source of energy. During the diet, the body fails to provide adequate energy to the body and the body should use the functional protein for substituting. The body does not have the extra amount of enzymes and proteins. The muscle protein breaks down to amino acids for providing energy and stimulates the supply of energy to various cells. (1)

Hair health

Protein is essential for hair health and prevents hair damage. It also plays a vital role in the growth of hair. Protein is also used for the production of hair conditioners. (2) (3)

Assist joints

Collagen is essential for bone health. Athletes and people doing heavy exercise require collagen to prevent injuries and maintain strong health. The study shows that collagen protein helps to treat osteoarthritis which is an inflammatory condition. (4) (5)

Brain function

Phosphorus is vital for the brain cells as well as their functions. An adequate amount of phosphorus supports cognitive development and brain functions. The study shows that deficiency of phosphorus increases the chances of cognitive malfunction and Alzheimer’s disease as well as dementia. (6)

Balance hormones

Phosphorus is essential to regulate hormone balance in the body. It stimulates reproductive health. It regulates endocrine glands and regulates hormone formation. Various hormones play a vital role in health problems. (7)

Treat weakness

Phosphorus helps to treat the health conditions such as numbness, muscle weakness, and fatigue. The appropriate amount of phosphorus is a treatment for frigidity, sperm motility, impotence, loss of libido and sexual weakness. (8)

Eliminate toxins

Phosphorus helps to eliminate waste from the kidney by excretion or urination. It also increases the frequency and quantity of urination. It balances salt, water, uric acid, and fat. It promotes fluid balance and makes the body free from toxins. (9)

How to Eat

In Galician, it is baked with ham, bread crumbs, and onions.
Conpoy is a dried scallop in China.
It is smoked and served as appetizers or used as an ingredient in pasta dishes.
It could be grilled or fried.
Cooked bay scallops are served with salsa which is made from diced papaya, jalapeno peppers, cilantro, and ginger.
Broil marinated scallops, cherry tomatoes, and leeks in the oven which should be brushed with garlic olive oil.
Scallops should be sauteed with ginger, scallions, and shiitake mushrooms.
It is added to soups, salads, and stews.
It is served with light semidry white wines.
It is grilled, broiled, and poached.
In Western, scallops are sautéed in butter or deep-fried.
In Europe, it is cooked as quiche.
In Japan, it is served with soup, sushi, or sashimi.

Other Facts

They are filter feeders.
It is found all around the world.
Spawning is the process of reproduction.
It has 620 eyes of brilliant blue color.
National Baked Scallop Day is celebrated on March 12.
October 2 is regarded as National Fried Scallop Day.

Amazing facts

The scallop is unable to close the shell completely and could survive in deep salinity seawater.
The eyes are found at the base of sensory tentacles which run ahead of the outer edges of lower and upper shells. This allows them to respond to shadow as well as movement.
The ring found on the shell symbolizes the year of growth.
In 400 BC, it played a vital role in art, religion, and architecture.
In Christian, the shell was regarded as the symbol of rebirth.
Scallops that were sold in the market of Hangchow, China were recorded by Marco Polo in 1280.
The Scallop was known as the emblem of Methodists.
A well-known oil company has the logo of a fossilized scallop shell.

Precautions

The consumption of sea fish if one is trying to reduce inflammatory diseases such as heart disease.
Farmed ones contain arsenic that leads to arsenic poisoning.
Seafood should be cooked safely in order to prevent foodborne illness.
Pregnant women, young children, older adults, people having lower stomach acid and compromised immune systems (HIV/AIDS, liver disease, cancer, diabetes, gastrointestinal disorders, people taking steroids, chemotherapy, or immune system) are prone to higher risk.
It might be contaminated with bacteria such as Vibrio parahaemolyticus, Vibrio vulnificus, and other bacteria relate to land use, sewage discharges, runoff, etc. These microorganisms occur naturally in warm coastal waters which could cause even death or serious illness in individuals who are at higher risk.
Listeria monocytogenes could cause a serious foodborne illness known as listeriosis.
The virus Hepatitis A could survive in light cooking. So one should consume it after being properly cooked.
Fish could have toxins that could cause illness such as ciguatoxin and scombrotoxin, or histamine poisoning.
Sea fish is related to Scombrotoxin (histamine) which develops when fish is not kept cold enough. The symptoms develop quickly and also disappear completely within 24 hours.
The flesh of tropical marine fishes might cause ciguatera poisoning experiencing gastrointestinal maladies that could last for several days, weakness in arms and legs, and reversal inability to differentiate between cold and hot. The symptoms could persist for weeks.
Farmed seafood results in to increase in inflammation leading to weight gain, arthritis, and heart diseases.
The imbalance ratio of Omega-6 and Omega-3 causes heart disease and hypertension.
Seafood and fish in farms have polychlorinated biphenyls (PCBs), organophosphorus (OPs), organochlorine (OC), trifluralin pesticides, and hexachlorobenzene (HCB) causing diseases or even death.
The seafood has a high content of mercury, which may lead to mercury toxicity.
Consume it in moderate amounts. So consume it with caution or Avoid consuming it raw.
Some people might get allergic reactions. So avoid it.
It has a high chance of contamination.
One should limit its intake.
Consult the doctor by pregnant women and children before consuming it. Children and pregnant women should avoid it because the high content of mercury might cause a negative impact on the development of the nervous system of a fetus.
Seafood or fish have purines in it which is harmful to people having purine-related problems. Excess purines result in an excess buildup of uric acid that could lead to the formation of kidney stones as well as gout.