Protein Food
Scallop
About This Entry
Scallop is sweet adductor muscle — seared golden crust essential. Rich Chardonnay, Champagne, and dry rosé suit brown butter and citrus.
Beginner Guide
Dry scallops sear better than wet-treated; avoid overcooking to rubber.
FAQ
- What is Scallop?
- Dry scallops sear better than wet-treated; avoid overcooking to rubber.
- How should Scallop be cooked for best results?
- Do not overcook lean fillets; shellfish should be opaque and firm. Rest fish briefly before serving.
At a Glance
Group
Mollusks
Classification
Animal Protein Foods
Species
scallop
Scientific name
Pecten maximus
Scientific Classification
- Display name
- Scallop
- Classification
- Animal Protein Foods
- Group
- Mollusks
- Scientific name
- Pecten maximus
- Species
- scallop
Taxonomy
- Cut type
- portion
- Anatomical cut
- fillet
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- lean
- Primary cooking methods
- pan sear, grill
- Recommended doneness
- medium rare, medium