Scallops are a family of bivalve mollusks in the Pectinidae family of the Pterioida subclass. They are widely distributed in all the world’s oceans, with the greatest diversity of species found in tropical seas. China has discovered about 45 species, among which the comb-knobbed scallop in the north, the noble comb-knobbed scallop in the south, and the long-ribbed sun-moon scallop are important economic species. Scallops, also known as sea scallops, have delicious and nutritious flesh. Their adductor muscles, when dried, are known as “dried scallops” and are considered one of the eight delicacies.
Nutritional Value
Among the soft-bodied animals, scallops contain a type of cholesterol called delta-7-cholesterol and 24-methylene cholesterol, which have unique effects of inhibiting cholesterol synthesis in the liver and accelerating cholesterol excretion, thus reducing serum cholesterol. Their efficacy is stronger than that of commonly used cholesterol-lowering drugs such as guggulsterone. People often feel refreshed and comfortable after eating scallops, which is undoubtedly beneficial for relieving some symptoms of anxiety.
Health Benefits
Scallops are rich in carbohydrates, which are essential for maintaining brain function. They are suitable for treating symptoms such as abdominal distension, loose stools, loss of appetite, and fatigue caused by weak spleen and stomach function. They warm the stomach and treat stomach colds. Scallops contain abundant vitamin E, which inhibits skin aging and prevents pigmentation. Scallops are effective in preventing cancer and reducing the incidence of cancer. They can delay and inhibit the growth and spread of cancer cells.
Applicable Population
Scallops can be eaten by the general population.
Taboos
People with chronic diseases and those with weak spleen and stomach function should eat scallops with caution.
Selection Tips
Fresh scallops:
1. Appearance: High-quality scallops have intact shapes and will close when touched in the open state. Those that cannot close or have no reaction are generally dead scallops and should not be purchased. In addition, try to choose products with relatively clean appearance.
2. Color: Fresh scallops have yellow-brown or light yellow-brown shells with luster. Stale scallops are mostly grayish-yellow or light green and have no luster.
3. Gender: Female scallops taste better than male scallops. The internal organs near the closed muscles of scallops that are red in color are female scallops, which have orange crescent-shaped yellow inside. The internal organs near the closed muscles of scallops that are white in color are male scallops, which have milky white crescent-shaped paste inside.
4. Flesh quality: Fresh scallops have elasticity and are not sticky. If they are not lustrous and elastic and feel sticky when touched, it is best not to buy them.
5. Smell: Normal scallops have a faint fishy smell. If there is a strong fishy or other strange smell, it may be inferior scallops and should not be purchased.
6. Weight: Choose scallops of medium size and uniform size for personal consumption. You can compare the weight of scallops of similar size. The heavier the scallop, the thicker the flesh and the better the quality. Do not choose scallops that are too small, as they have low food value, or scallops that are too large, as they are expensive and have low cost-effectiveness.
Frozen scallops:
1. Appearance: Frozen scallops usually expose the scallop meat. Choose scallops that are fresh and white in color. Those that are dark in color or even green may be spoiled or contaminated scallops and should not be purchased.
2. Freezing degree: To ensure that the product does not deteriorate, it must be of good quality when frozen. There should be no softness in the flesh.
3. After thawing: Fresh scallops have normal color and luster, no odor, and a smooth and elastic feel. Stale scallops have reduced or no luster, a sticky feel, and poor elasticity.
4. Gender: Female scallops taste better than male scallops. The internal organs near the closed muscles of scallops that are red in color are female scallops, which have orange crescent-shaped yellow inside. The internal organs near the closed muscles of scallops that are white in color are male scallops, which have milky white crescent-shaped paste inside.
5. Smell: There is no preservative or spoiled fishy smell.
