The Factors Determining Scallop Portion Size
Serving the right amount of scallops per person depends on several key variables. These include the role the scallops play in the meal, the type of scallop you are using, and the other ingredients in the dish. A large, meaty sea scallop will contribute more to a main course than a small bay scallop, requiring a different count.
Main Course Portions
For a main course where scallops are the primary protein, a standard recommendation is to serve approximately 6 to 8 ounces per person. The number of scallops this translates to depends entirely on their size:
- Large (U10-U20) Sea Scallops: Plan for about 4 to 6 scallops per person. The "U" number indicates how many scallops are in one pound, with a smaller number meaning a larger scallop.
- Medium (20-40) Sea Scallops: Aim for 6 to 8 scallops per person for a satisfying entree.
- King Scallops (Atlantic): As a main meal, about four to five king scallops are sufficient.
Appetizer and Side Dish Portions
When scallops are served as an appetizer or as a component of a larger dish, the portion size is significantly smaller. A general rule is to serve half the amount of a main course portion, around 3 to 4 ounces per person.
- Large Sea Scallops: 1 to 2 large scallops work well as a starter, especially if they are served with a rich sauce.
- Medium Sea Scallops: About 4 scallops per person is a good target for a lighter appetizer.
- Bay Scallops: Because they are smaller, you will need more bay scallops to achieve the same visual and textural presence. For a starter, a handful of bay scallops (around a dozen queen scallops or half a pound) is often recommended.
Other Considerations
The accompanying side dishes are also a crucial factor. If you are serving scallops with a hearty risotto, pasta, or other rich ingredients, you may need fewer scallops per person compared to a dish with lighter sides like a simple salad or sautéed vegetables.
Nutritional Profile of Scallops
Scallops are not just delicious; they are also a healthy addition to your diet. They are a lean protein source and are packed with essential vitamins and minerals.
Key Nutrients
- High-Quality Protein: Scallops are an excellent source of high-quality, lean protein, crucial for building and repairing muscle tissue and promoting satiety.
- Low in Fat and Calories: With very little fat and a modest calorie count, scallops are an ideal protein choice for those managing their weight. A 3.5-ounce serving has just over 1 gram of fat.
- Rich in Vitamin B12: A single serving of scallops can provide more than the daily recommended value for vitamin B12, which is vital for brain function and red blood cell production.
- Essential Minerals: Scallops are a great source of magnesium, potassium, phosphorus, zinc, and selenium, all of which contribute to heart health and overall bodily function.
- Omega-3 Fatty Acids: They contain anti-inflammatory omega-3s, which are beneficial for heart and brain health.
Comparison Table: Scallop Portioning by Dish
To make portioning scallops easier, here is a quick guide based on a common 10/20 count (10-20 scallops per pound) of large sea scallops:
| Meal Type | Scallop Portion (Ounces) | Scallop Count (Approximate) |
|---|---|---|
| Main Course | 6–8 oz | 4–6 scallops |
| Appetizer/Starter | 3–4 oz | 2–3 scallops |
| Hearty Pasta Dish | 4–6 oz | 3–4 scallops |
| Mixed Grill Plate | 4–6 oz | 3–4 scallops |
| Bay Scallop Dish | Varies by dish, but more needed per ounce | More scallops needed per person |
Choosing and Cooking Your Scallops
To ensure the best taste and texture, focus on buying and cooking your scallops correctly. A perfect sear is key, and it all starts with the right preparation.
- Buy Dry-Packed: Always choose dry-packed scallops over wet-packed. Wet scallops are treated with a chemical solution that causes them to retain water, preventing a good sear.
- Pat Them Dry: Before cooking, pat the scallops thoroughly dry with a paper towel. This is the most crucial step for achieving that golden-brown crust.
- Don't Overcrowd the Pan: Cook scallops in a single layer with enough space between each one. Overcrowding will cause the scallops to steam rather than sear. Cook in batches if necessary.
- Use High Heat: A hot skillet with a little oil or butter is essential. You should hear a sizzle when you add the scallops to the pan.
- Cook Quickly: Scallops cook very fast, typically 1 to 2 minutes per side for a large scallop. Overcooking will make them tough and chewy.
Conclusion
Understanding how many scallops do you serve per person is a straightforward process once you consider the meal's context and the scallop's size. Whether preparing a decadent main course or a light appetizer, adhering to recommended portion sizes ensures a delicious, nutritionally balanced, and satisfying dining experience. By choosing quality dry-packed scallops and following proper cooking techniques, you can achieve restaurant-quality results at home and enjoy all the health benefits this fantastic seafood has to offer. For more information on sustainable seafood choices, you can refer to resources like the Marine Stewardship Council.
