Scallops (Cooked)
Evidence-based nutritional information, health benefits, and longevity research for scallops (cooked). Serving size: 100g (about 4-5 large scallops)
Complete Nutritional Profile
Per 100g (about 4-5 large scallops)
Health Benefits
Evidence-based health benefits of scallops (cooked)
Very high protein, very low fat (23g protein, 0.8g fat)
Excellent vitamin B12 content for nerve and blood health
High in phosphorus and magnesium for bone health
Contains taurine for cardiovascular and eye health
Good source of omega-3 fatty acids
Low mercury seafood option
Longevity & Healthspan Research
Latest scientific evidence on scallops (cooked) and healthy aging
How to Use Scallops (Cooked)
2-3 servings per week (100-150g). 4-5 large scallops provide ~23g protein. Excellent lean protein for healthspan optimization.
- Seared: Quick high heat creates caramelized crust
- Grilled: Minimal added fat needed
- Baked with herbs and lemon
- Avoid: Breaded and fried preparations
- Pat dry before cooking for best sear
Excellent protein digestibility. Naturally contain small amount of carbs (glycogen) which is normal for shellfish.
- Pair with vegetables for fiber and micronutrients
- Add to pasta with vegetables for complete meal
- Combine with leafy greens for balanced nutrition
- Shellfish allergy
- Higher sodium than fish - balance with low-sodium foods
- Ensure proper sourcing - avoid 'soaked' scallops with added water/sodium