Scallops
Sint-Jakobsschelp · Pecten maximus · coquille Saint-Jacques
Scallops: what every chef needs to know
The scallop is one of the most prized shellfish in commercial kitchens. The white nut has a sweet, creamy flavour and a soft but firm texture. The orange coral (roe) is edible and has a more intense, lightly briny flavour, though it is less used in Dutch kitchens than in French ones. Scallops are sold live in the shell or as shucked nuggets. Quality requirement: dry-packed scallops over wet-brined varieties. Wet scallops absorb water, release moisture in the pan, and will not caramelise. For a perfect sear, pat the nuggets thoroughly dry on kitchen paper for at least 30 minutes before cooking. A scorching hot pan with a small amount of clarified butter or neutral oil produces the characteristic golden-brown crust in 1 to 2 minutes per side. Do not move during cooking.
Scallops: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central.
Scallops: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Scallops: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
pan dry heat, then a thinly laagje clarified butter. Nootje absoluut dry deppen. not bewegen to loslating vanzelf optreedt.
than 45 seconds schroeien per kant for colour. texture remains perfect evenly.
white wine, bay leaf and mirepoix as pocheerbase. core temperature 55 to 60 °C. Goed for sauces based on the cooking liquid.
Nootje terug in the onderste schelp, beurre blanc of mornaysaus erover, gratinating to golden brown. classic French starter.
Scallops: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Scallops: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Best quality October to March (cold water = firmer nut). Avoid summer: spawning season reduces meat weight.
Scallops: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Scallops: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the mineral, chalky acidity of Chablis Premier Cru cuts through the light sweetness of the coquillenootje without the subtle flavour to overwhelm. no houtrrijping: the pure style is the ideal compagnon for This delicate product.
- Chablis Premier Cru "Montée de Tonnerre" (William Fèvre)
- Chablis Premier Cru "Vaillons" (Domaine Dauvissat)
the fine bellen and tight acidity of a blanc the Blancs reinigen the palate after each hap and strengthen the zoute, briny notes of the coquille. classic feestreceptcombinatie for the sterrensegment.
- Champagne Blanc de Blancs (Pierre Péters)
- Champagne Blanc de Blancs Grand Cru (Delamotte)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Scallops
Why won't my scallops caramelise in the pan?
The most common cause is moisture. Wet-brined (wet-packed) scallops release water that evaporates before the Maillard reaction can start. Use dry-packed scallops and thoroughly pat them dry on kitchen paper for 30 minutes before cooking. Also ensure a scorching hot pan with enough space: too many scallops at once will lower the pan temperature.
Is the orange coral of scallops edible?
Yes, the coral (roe or 'corail') is fully edible. The flavour is more intense and saltier than the white nut. In French cuisine, the coral is incorporated into sauces and butters. In Dutch and Belgian kitchens it is more often removed due to its pronounced flavour. Always remove the grey or dark-coloured adductor muscle before cooking.
What core temperature does a professional kitchen use for scallops?
The professional kitchen targets a core of 52–55°C (126–131°F) for a glassy-moist texture (medium). At 60°C (140°F) the scallop becomes firmer but still juicy. Above 65°C (149°F) the nut becomes rubbery and dry. Use sous vide for optimal control.
At what temperature should you store Scallops?
Store Scallops at 0 °C to +2 °C on ice, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Scallops professionally?
The primary professional technique for Scallops is Schroeien (hete pan) at Hoge hitte, 220 tot 240 °C pan for 1 tot 2 min per kant. Always verify core temperature with a calibrated probe thermometer.
Does Scallops contain allergens?
Scallops contains: Schelpdieren. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
