How to freeze fresh, cooked scallops
Scallops , also known as San Giacomo shells , are a true delight of the sea: with firm and fleshy pulp and a delicate and tasty taste , these seafood are perfect for preparing a refined dish dedicated to a special occasion.
It might be a good idea to freeze some to store and cook later. In this article, we will see how to freeze scallops , both fresh and cooked, in order to preserve their flavor and quality and enjoy them whenever you want.
Scallops: characteristics and nutritional values
Before finding out what steps to follow to freeze scallops, let’s get to know these delicious seafood better .
Scallops, scientifically Pecten jacobaeus, are bivalve molluscs with a visual apparatus, belonging to the Pectinidae family and the Pecten genus . They are generally larger in size than the other molluscs that populate the Mediterranean Sea : think that a scallop can even reach 15 cm in diameter!
A peculiarity of this mollusc is that it moves at considerable speed , thanks to the pressure generated by rapidly opening and closing the valves.
The two scallop shells have different shapes and colours: the upper valve, on which the mollusk is most attached, is flat and orange-brownish in colour, while the lower valve has a convex shape and is light in colour. Both shells are characterized by particularly pronounced ribs. The inside of the valves is instead tending towards white, with a dark outline along the jagged edges.
The scallop has symbolized femininity and fertility for centuries: the goddess of beauty and love, Aphrodite , was born from the foam of the sea right on board a scallop!
As regards nutritional values , for 100 g of edible part (i.e. gonads and muscle) there will be 69 kcal , divided as follows:
- 53 g of water;
- 06 g of protein;
- 18 g carbohydrates;
- 49 g of lipids;
- 392 mg sodium;
- 334 mg of phosphorus;
- 205 mg potassium;
- 22 mg of magnesium;
- 6 mg of calcium;
- 91 mg of zinc;
- 38 mg of iron;
- 703 mg of niacin (vitamin B3).
A low-calorie food and a good source of essential omega 3 polyunsaturated fatty acids , scallops contribute to cardiovascular health. The potassium content contributes to the health of the arteries and heart, also supported by the low amount of saturated fats.
Preservation: how to freeze fresh and cooked scallops?
The time has finally come to find out how to freeze scallops. If you want to always be prepared for special occasions, buying scallops in quantity and freezing them in advance is a great idea. This way, you can store them without problems for up to 3 months and always be ready to organize a refined lunch at the last moment!
You can freeze the scallops both raw and cooked : place them in an airtight container or inside a plastic freezer bag. If you have the possibility, the ideal is to store them in a vacuum-sealed bag .
Remember, before placing them in the freezer, to equip your bag or container with a label indicating the freezing date: this step is particularly important as the scallops can only be frozen for a maximum of 3 months. It will therefore be particularly useful to be able to read the freezing date. At this point, place your scallops in the coldest part of the freezer .
When you want to enjoy the scallops, it is advisable to let them defrost in the refrigerator for about 24 hours.
How to cook frozen scallops
To conclude, we offer you a simple recipe perfect as a seafood appetizer for an important lunch to be made with the scallops that you have previously frozen. However, the ideal would be to purchase fresh, quality scallops , such as the half-shell ones marketed by Nieddittas . The perfect months to buy fresh scallops are between May and September.
Here are the ingredients you will need to make them au gratin :
- Nieddittas scallops 10
- Bread crumbs 125 g
- Extra virgin olive oil 50 g
- Parsley to taste
- Salt and Pepper To Taste
Start by pouring the breadcrumbs into a mixer , together with the extra virgin olive oil and a few pinches of salt and pepper . Add a few sprigs of fresh parsley and operate the mixer until you obtain a homogeneous mixture with which to fill the scallop shell.
Arrange the half-shell scallops on a baking tray and carefully fill them with the cream obtained. Finally, bake them for about 20 minutes in a fan oven preheated to 180°C.
Keep an eye on the scallops, as each oven has a slightly different cooking time. Your scallops au gratin will be ready as soon as the filling acquires a tasty golden crust.
It is important to note that scallops au gratin are a dish that should be eaten fresh, so it is best to prepare them just before serving to ensure maximum quality. You can vary the recipe by adding ingredients such as garlic, parsley, grated cheese or even lemon zest to further customize the flavor.
Scallops au gratin are perfect as a starter, but can also be a light main course when paired with a fresh salad or side of vegetables. Whether you serve them at an elegant dinner or as a tasty dish for a special occasion, scallops are always a winning choice.
