Scallop Meat

What is scallop meat?

Scallop meat, also called the scallop adductor muscle, is the ivory-white meat inside the scallop shell. This is the large muscle that opens and closes the shell and allows the scallop to move. Considered the most valuable and delicious part of the scallop, scallop meat is favoured by chefs and households for its characteristic clean sweetness, lack of a strong fishy smell and tender yet firm texture. Unlike whole scallops, which usually include the gut and viscera, using scallop meat on its own offers convenience and a more refined dining experience, focused entirely on the sweet flavour of the meat.

Caught in the deep waters of Hokkaido, close to mainland Japan, Hokkaido scallops from Japan are famous worldwide for their superb quality.

Scallop meat has a delicate, subtle aroma and a soft texture, looking like little pure-white stones. These beautiful pure-white scallops are the perfect seafood, captivating at first sight.

Scallop sashimi is a widely enjoyed dish, but scallops can also be lightly pan-seared or grilled.

Nutritional value of scallop meat

Raised in natural conditions, scallop meat is not only delicious but also provides abundant nutrients that are very beneficial for health. Scallop meat is rich in protein, fatty acids, B vitamins and omega-3, along with many other valuable nutrients that are good for health:

Abundant protein provides plenty of energy for the body and strengthens the immune system.

Low in calories and free of saturated fat, making it very suitable for women on a diet.

B vitamins support red blood cell production, helping prevent weakness and anaemia; this is very good for children and especially pregnant women.

It is also good for the skin, helping prevent allergies and skin problems. The calcium in scallop meat helps strengthen bones.