Calories in Scallops: Nutritional facts for Scallops Types

A 100g (3.5 oz) serving of raw mixed species scallops contains 88 calories. A 100g (3.5 oz) serving of cooked scallops (dry heat, e.g., broiled or baked) provides 111 calories. A 100g (3.5 oz) serving of breaded and fried scallops contains 240 calories.

One kilogram (1000g, 35.27 oz) of raw mixed species scallops contains 880 calories. One kilogram (1000g, 35.27 oz) of cooked scallops (dry heat) provides 1110 calories. One kilogram (1000g, 35.27 oz) of breaded and fried scallops contains 2400 calories.

The calorie content of one scallop depends on its size and preparation. One large raw sea scallop (25g, 0.88 oz) contains 22 calories. One large cooked sea scallop (20-30g) using dry heat provides 22-33 calories. One small raw bay scallop (5g, 0.18 oz) contains 4 calories. One breaded and fried medium scallop (22g, 0.78 oz) contains 53 calories.

Scallops provide some health benefits like supporting muscle development and boosting mineral intake due to its rich composition of lean protein, vitamins, and essential minerals. A list of the health benefits of scallops are shown below:

• Excellent Source of Lean Protein: Scallops are packed with high-quality, lean protein, which is essential for building and repairing tissues, producing enzymes and hormones, and maintaining muscle mass. (Paddon-Jones, D. & Rasmussen, B.B., 2009, "Dietary protein recommendations and the prevention of sarcopenia").
• Rich in Vitamin B12: Scallops are an outstanding source of Vitamin B12, a nutrient crucial for nerve function, the formation of red blood cells, and DNA synthesis. This helps prevent anemia and supports neurological health. (Watanabe, F., 2007, "Vitamin B12 sources and bioavailability").
• Good Source of Omega-3 Fatty Acids: Scallops contain beneficial omega-3 fatty acids, including EPA and DHA, which are known for their heart-protective effects, such as reducing inflammation, lowering triglycerides, and supporting brain health. (Mozaffarian, D. & Rimm, E.B., 2006, "Fish intake, contaminants, and human health: evaluating the risks and the benefits").
• High in Selenium and Zinc: They are a good source of selenium, a powerful antioxidant that supports thyroid function and protects cells, and zinc, which is vital for immune function, wound healing, and DNA synthesis. (Rayman, M.P., 2012, "Selenium and human health"; Prasad, A.S., 2008, "Zinc in Human Health: Effect of Zinc on Immune Cells").
• Provide Phosphorus and Magnesium: Scallops contain phosphorus, essential for bone health and energy metabolism, and magnesium, which is involved in over 300 biochemical reactions in the body, including muscle and nerve function, blood glucose control, and blood pressure regulation.
• Low in Fat and Calories: Scallops are naturally low in total fat, particularly saturated fat, and are a low-calorie protein source, making them a healthy choice for weight management and overall cardiovascular health.

Scallops have been known to cause some unwanted effects like potential shellfish allergies and risks of environmental contaminants due to their nature as filter-feeding bivalve mollusks. A list of the downsides of scallops are shown below:

• Shellfish Allergies: Scallops are molluscan shellfish, which are one of the most common food allergens. Allergic reactions can be severe and potentially life-threatening (anaphylaxis) in sensitized individuals. (Sicherer, S.H. & Sampson, H.A., 2014, "Food allergy: Epidemiology, pathogenesis, diagnosis, and treatment").
• Risk of Foodborne Illness from Raw or Undercooked Scallops: Consuming raw or improperly cooked scallops can pose a risk of foodborne illnesses caused by bacteria (like Vibrio species) or viruses that may be present if harvested from contaminated waters. Thorough cooking is recommended. (Iwamoto, M., et al., 2010, "Epidemiology of seafood-associated infections in the United States").
• Accumulation of Marine Toxins (Biotoxins): Like other filter-feeding bivalves, scallops can accumulate biotoxins produced by harmful algal blooms (HABs), which can cause illnesses such as Paralytic Shellfish Poisoning (PSP) or Amnesic Shellfish Poisoning (ASP) if harvested from affected waters during a bloom. Commercial harvesting areas are typically monitored for these toxins to ensure safety. (Food and Agriculture Organization of the United Nations, "Marine biotoxins").
• Potential for Heavy Metal Contamination: Scallops can accumulate heavy metals like cadmium, lead, or mercury from their environment, particularly if harvested from polluted waters. Levels are generally lower than in large predatory fish, but it remains a consideration. (U.S. Food and Drug Administration, "Metals and Your Food").
• Sustainability Concerns for Some Wild Fisheries: While some scallop fisheries are well-managed, others have faced issues of overfishing or habitat damage from certain harvesting methods (like dredging). Choosing scallops from sustainable sources is important. (Monterey Bay Aquarium Seafood Watch, "Scallops").
• Cost: High-quality, fresh sea scallops can be relatively expensive compared to other types of seafood.

Yes, scallops are good for you when sourced from reputable suppliers and cooked properly. They are a highly nutritious seafood choice, offering an excellent source of lean protein, Vitamin B12, selenium, and zinc, along with beneficial omega-3 fatty acids. These nutrients contribute to various aspects of health, including cardiovascular wellness, immune function, and neurological health. (Kris-Etherton, P.M., et al., 2002, "Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease"). Scallops are also low in calories and total fat. The main considerations are potential shellfish allergies, the importance of thorough cooking to avoid foodborne illness, and choosing sustainably harvested scallops. (U.S. Food and Drug Administration, "Advice About Eating Fish"). For individuals without allergies, cooked scallops can be a delicious and beneficial part of a balanced diet.

No, scallops are generally not considered bad for cholesterol for most people when consumed as part of a balanced diet. While scallops, like other shellfish, do contain dietary cholesterol (around 35-55mg per 100g cooked, depending on the species), dietary cholesterol has less of an impact on blood cholesterol levels for the majority of the population than saturated and trans fats. Scallops are very low in saturated fat. Current research indicates that for most individuals, consuming foods with cholesterol does not significantly raise blood cholesterol levels or increase the risk of heart disease (Grundy, S.M., et al., 2019; McNamara, D.J., 2000, "Dietary cholesterol and atherosclerosis). The focus for managing blood cholesterol is more on limiting saturated and trans fats, both of which are low in scallops prepared without added high-fat ingredients.

Yes, scallops are generally safe and beneficial to eat during pregnancy, provided they are sourced from reputable suppliers and cooked thoroughly. Scallops are low in mercury, which is a key concern with some types of seafood during pregnancy. The U.S. Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) include scallops in their "Best Choices" category for fish and shellfish consumption by pregnant and breastfeeding women, recommending 2-3 servings per week from this list (U.S. Food and Drug Administration, "Advice About Eating Fish"). Scallops provide important nutrients for fetal development, including protein, omega-3 fatty acids (DHA), Vitamin B12, iron, and zinc (Hibbeln, J.R., et al., 2007, "Maternal seafood consumption in pregnancy and neurodevelopmental outcomes in childhood (ALSPAC study): an observational cohort study"). Thorough cooking is crucial to eliminate any risk of foodborne pathogens. Raw or undercooked scallops should be avoided during pregnancy (American College of Obstetricians and Gynecologists, "Nutrition During Pregnancy").

The calorie content between the most common types of scallops, namely Sea Scallops and Bay Scallops, is remarkably similar when cooked using comparable methods like steaming or broiling (dry heat). Cooked sea scallops contain 111 calories per 100g, while cooked bay scallops provide 112 calories per 100g. Other smaller varieties like Calico scallops and Queen scallops also fall within a very close low-calorie range, typically between 100 and 115 calories per 100g cooked. The primary reason for this similarity is that all these scallop types are lean shellfish with high protein content and very low fat content. 

The slight differences in calories are usually negligible and can be attributed to minor variations in moisture and protein-to-fat ratios between species or even within the same species based on harvest location and season. The preparation method (e.g., frying, which adds significant calories from oil and breading, versus steaming or broiling) will have a far more substantial impact on the final calorie count of a scallop dish than the specific type of lean scallop used. Raw scallops of various types are also very similar, generally containing 81-88 calories per 100g.

There are no known or established dessert dishes that feature scallops as an ingredient. Any attempt to do so would be purely for experimental or shock value and not part of any recognized cuisine or standard restaurant offering.

Scallops have been a part of human diets for thousands of years, with their shells (often distinctively fan-shaped with radiating ribs) found in ancient coastal middens across the globe, indicating early human consumption. They inhabit all the world's oceans, with numerous species varying in size and habitat from shallow bays to deep sea environments. The origin of scallops as a significant food source is therefore widespread across coastal cultures.

The scallop shell itself has a rich history beyond just food. It has been a symbol for millennia, most famously as the emblem of Saint James (Santiago), carried by pilgrims on the Camino de Santiago in Spain. In classical antiquity, the scallop shell was associated with the Roman goddess Venus (and her Greek counterpart Aphrodite), often depicted emerging from a scallop shell, as in Botticelli's famous painting "The Birth of Venus." This symbolic importance perhaps elevated the status of the scallop itself. In culinary history, scallops have long been regarded as a delicacy in European cuisine, particularly in France, where classic dishes like Coquilles Saint-Jacques (scallops in a creamy wine sauce, often served in their shells and topped with cheese or breadcrumbs) became a hallmark of fine dining.