Scallops are cold-water shellfish that occupy salty water environments across the globe. They are common in the oceans and sea. Scallops are bivalve mollusks. This means that they have two halves that open and close. 

The white adductor muscle is good to eat while the orange roe is discarded when taking raw scallops. Scallops are a great source of protein and minerals in the body. They also contain Omega -3 fatty acids which aid in brain formation.

Most fishmongers and fishermen suggest eating raw scallops after harvesting. No seasoning required. Raw scallops are full of mild flavor and freshness.

Here are a few Recipes using Raw Scallops

Scallop Carpaccio with lime

Scallop Carpaccio is the most popular way to serve raw scallops.

Here is a brief overview of how to prepare scallop Carpaccio with lime

Ingredients

• Fresh scallops
• ½ lime juice 
• Sea salt
• 3 teaspoons of best quality olive oil
• Freshly ground red and black pepper
• A bunch of corridors
• 1 teaspoon of wood sorrel leaves (optional) to decorate

Instructions

• Wash the scallops and trim the corals
• Using a sharp knife, slice the scallop horizontally into thin slices
• Arrange the slices on a single layer on a plate
• Drizzle the lime juice on the slices
• Sprinkle a pinch of sea salt and the freshly prepared black and red pepper
• Drizzle olive oil on all the slices then garnish with corridor and wood sorrel leaves
• Serve immediately while still fresh

Scallop Crudo

Ingredients

• 1/2 fresh orange juice
• 2 tablespoons freshly prepared lemon juice
• 3 tablespoons vegetable oil preferably sunflower oil
• 2 teaspoons freshly grated ginger
• 1 teaspoon vinegar
• Sea salt 
• 3 tablespoons soy sauce
• Fresh scallops
• 3 teaspoons sliced chives

Instructions

• Mix orange juice, soy sauce, and lemon juice in a dish
• Add oil, ginger, and vinegar and continue mixing to form a paste
• Slice the scallops horizontally into thin slices
• Pour the paste on a plate
• Arrange slices of scallops over and garnish with chives
• Add a pinch of sea salt for seasoning

There are countless raw scallop recipes apart from this one. We have scallop tartare, scallop sushi, and scallop bacon among others.

Here are some ideas for eating fresh scallop raw

Identify a trusted fishmonger or fisherman

Fresh scallop is the key element to eating raw scallop. You need a reputable fishmonger who can assure you fresh scallop. 

Most fishmongers and fishermen soak the scallops in sodium tripolysulphate (STP) to make them last longer. 

Soaking them increases the weight and reduces their quality. Soaked scallops might have a faint chemical taste. A soaked scallop cannot be eaten raw.

Consider the method used in harvesting

Some methods like fishing with dredgers interfere with the scallop’s adductor muscles. Adductor muscles are the edible part of the raw scallops. Get to know the method to avoid buying scallops that will have no flavor when eaten raw.

Consider the smell

A fresh scallop will have no odor. It should still have the freshness from the sea. If the scallops are still in their shells, check whether they can try to close.

Buy from a reputable supermarket or online supplier

At the supermarket, you will see both frozen and fresh scallops. There is no detailed information on when the scallops were harvested and the method used. Some supermarkets store scallops for more than two weeks. 

They may have no bad odor but will not give you the same flavor as freshly harvested scallops. Some supermarkets will not indicate the size and weight making it harder to select the best scallop.

Choose scallops labeled ‘dry-packed’ or ‘dry’

The label shows that they are safe for consumption and no chemical was added to lengthen their shelf life. This is the best because they are good to eat raw and have a mild flavor. Adding chemicals gives the scallops an artificial white color.

Confirm the texture

Fresh scallops should be firm and wet. They should have the same texture as fish. The scallops should exude very little water. The shiny and soft scallops are not ideal to be eaten raw.

Consider the type of scallop

There are two types of scallops, the bay scallops, and the sea scallops. Consider choosing the as they are more tender and sweeter when eaten raw.

Final words

In conclusion scallops and be enjoyed in several ways but the best way is to take them raw. It is scientifically and statistically proven that raw scallops are nutritious and delicious. 

We have outlined recipes for raw scallop. One of the key considerations is to get a trusted or a reputable fisherman or fishmonger. If you decide to get fresh scallops from an online retailer or supermarket, choose carefully.