Can Scallops Be Eaten Raw?

If you’re a fan of seafood, you will know that scallops are highly regarded as a delicacy — these little shellfish are often one of the most expensive dishes on a restaurant menu!

Most of us are accustomed to eating cooked scallops, but can they be eaten raw? Scallops are one of the safer types of seafood to eat raw, but certain precautions must be taken. They should be freshly caught and stored on ice to minimize bacterial contamination. It is recommended you only eat raw scallops that are prepared at specialty restaurants, or stick to cooking them.

Let’s find out everything you need to know about scallops, including whether you can eat them raw and how to make them safe to eat!

What Are Scallops?

We normally eat two types of scallops — the tiny bay scallop, found in estuaries, and the larger sea scallop, from deep on the ocean floor. Bay scallops tend to be less expensive, but both types of scallops attract a high price tag.

Live scallops live inside a pair of fluted fan-shaped shells. The scallop itself is rounded and predominantly white in color, with a soft, almost jelly-like texture and a slightly opaque appearance.

Although many types of shellfish are regarded as having a chewy texture and pungent taste, scallops are the exact opposite. The delicate texture melts in the mouth, and the flavor is sweet with a hint of fresh, sea-like taste.

Scallops are normally lightly seared in a hot pan, creating a delicious, light caramelization on the outside of these highly sought-after sea creatures. When cooked, the flesh loses its opaque appearance, becoming firmer and whiter.

But can you eat scallops raw, or are they best served cooked? Let’s find out!

Should Scallops Be Eaten Raw?

Let’s face it — if you’ve ever looked at a raw scallop in its shell, it is unlikely that you’d consider eating it! These unusual shellfish have a gloopy, snot-like appearance and are not particularly appetizing to look at when raw.

But one little-known secret of the culinary world is that scallops are one of the few sea creatures that are safe to eat raw! In fact, raw scallops are a taste sensation and are considered to be a delicacy in specialty seafood restaurants.

Many sushi restaurants also serve a scallop sashimi option, where scallop is eaten raw. Other restaurants will lightly “cook” scallops in an acid such as lemon juice, rather than cooking them over heat.

It is also considered acceptable to eat scallops that are just lightly seared, leaving them undercooked in the center.

While scallops can be eaten raw, some precautions must be taken to ensure they are safe for human consumption.

If these shellfish are not handled and prepared correctly, they could cause some unpleasant health problems.

The two key factors to pay attention to are that the scallops must be freshly caught, and they must have been cleaned and stored correctly to prevent bacterial contamination.

If these precautions are not followed, the flesh of the scallop quickly will start to decompose. This quickly leads to the shellfish becoming colonized with bacteria, vastly increasing the risk of food poisoning.

For this reason, it is commonly advised to only eat raw scallops that have been prepared by a specialty seafood restaurant, which will only serve scallops that have been caught the same day, and will know whether they are safe to eat.

When eating scallops at home, it is safer to stick to cooking scallops before eating them!

What Do Raw Scallops Taste Like?

Well, there are two methods used to catch scallops — on day boats, that return to shore each day, or on larger boats that sail for weeks at a time, storing their catch on ice.

Day-boat scallops are considered to be the gold standard, as they will be freshly caught and have the best flavor. Scallops stored on ice will slowly deteriorate, and also absorb moisture, turning them watery and unpleasant.

You should also look for a restaurant that serves “dry” scallops, which means that they have not been soaked in a preservative.

And if you find a restaurant serving these delicious, freshly caught, preservative-free scallops, you are in for a real treat!

Raw scallops are even sweeter than their cooked counterparts and have a subtle briny flavor. The best description of the flavor of raw scallops is just like the smell of a fresh sea breeze!

What Are The Risks Of Eating Raw Scallops?

Consuming raw scallops that have not been stored correctly can put you at risk of several foodborne illnesses.

Food poisoning from raw scallops may lead to severe gastrointestinal symptoms, including vomiting, diarrhea, and abdominal pain.

Other symptoms include painful skin infections, itching, headache, irregular heart rate, sweating, and risk of sepsis.

Even if you are lucky enough to eat the wrong type of raw scallops without any adverse effects, they will not be pleasant to eat at all.

Scallops that have been kept on ice for long periods or soaked in liquid preservatives have a mushy, watery texture — like biting a brine-filled balloon! Nothing like the delicate, velvety softness of a delicious day-caught fresh scallop.

How To Eat Raw Scallops

Scallop fans will tell you that the best way to eat them is right after harvesting them, ideally on the boat! They can be eaten this way without any seasoning or flavoring, and are absolutely delicious.

However, not all of us are lucky enough to get out on a scallop fishing trip, so how do you prepare and eat raw scallops to enjoy them at their best?

Firstly, you need to ensure that you have day-caught dry scallops, bought from a reputable fishmonger. Any other type of scallop should be cooked, as they may be unsafe or unpleasant to eat raw.

Premium quality raw scallops are often served just lightly seasoned with extra virgin olive oil, lemon juice, and a sprinkling of salt.

But if you prefer something a bit fancier, the most common way to serve raw scallops is using the Italian carpaccio style.

This technique involves slicing the scallops very thinly, creating semi-translucent strips of shellfish. These strips are then laid out on a plate and a dressing is drizzled over the top.

This normally consists of a base of extra virgin olive oil, combined with an acid such as lemon juice or white wine vinegar. The dressing is flavored with chopped herbs and vegetables such as dill, capers, tarragon, chilies, and cherry tomatoes.

How To Cook Scallops

If we haven’t convinced you to give raw scallops a try (after all, raw seafood is not to everyone’s tastes), luckily this shellfish tastes great when cooked too!

Any chef will tell you that the absolute best way to cook scallops is to sear them in a hot pan. This creates a delicious, caramelized layer on the outside which perfectly complements the soft, sweet interior.

Scallops should only ever be lightly cooked and can be eaten while still undercooked in the middle. Overcooked scallops are chewy, tough, and very unpleasant.

Ingredients

• Oil (canola or vegetable)
• Scallops
• Salt
• Pepper
• Butter

Instructions

1. Heat a skillet until it is really hot, and add a splash of oil.
2. While the pan is heating, take your scallops and lightly pat them dry with a paper towel to remove any surface moisture. Lightly season them with salt and pepper.
3. Pop the scallops in the pan, leaving enough room so they are not touching each other. Sear them for two minutes on one side, then turn them over to sear the other side. At this point, add a pat of butter to the pan for extra flavor and caramelization.
4. After two minutes on the second side, take the scallops from the pan and place them on a warm plate.
5. Serve immediately, ideally on a bed of peppery salad leaves such as arugula or watercress. 

Related Articles