Sea-scallops
Sea-scallops ~ Protection Against Cancer
The soft fleshy texture and delicately mild sweet flavor of this super seafood is enjoyed by even those who aren't particularly fond of fish or other shellfish. The season for the fresh, sea and bay varieties runs from October through March, while the fresh calico variety are available from December through May. Sea-scallops and any frozen type are available year-round. These delicate seafoods are actually mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they're known to marine biologists as bi-valve mollusks. The edible portion is the white muscle that opens and closes the two shells and is called the "nut". The reproductive glands known as "coral" are also edible, although not widely consumed in North America. Health Benefits Most people know that fish is good for you, but what about other seafood? As it turns out, scallops, in addition to their delectable taste, contain a variety of nutrients that can promote your cardiovascular health, plus provide protection against colon cancer. A Nutrient Team for Better Cardiovascular Health Sea-scallops are actually a very good source of a very important nutrient for cardiovascular health, vitamin-B12. In addition to their B12, they're a very good source of omega-3 fatty acids and a good source of magnesium and potassium, three other nutrients that provide significant benefits for the cardiovascular system. Protection Against Cancer A high intake of vitamin-B12 has also been shown to be protective against colon cancer. Vitamin-B12 helps to protect the cells of the colon from mutations as a result of cancer-causing chemicals, another good reason to eat plenty of vitamin-B12. So add sea-scallops, a very good source of protein and vitamin-B12, to your list of healthy seafood and enjoy. Description In North America, the most widely available types include the Atlantic deep-sea scallop and the bay scallop. 
The flesh of the sea-scallop is large, usually about one-and-a-half inches in diameter, while the bay scallop is tiny, averaging about one-half of an inch in diameter. In Europe, the most popular type is the great scallop, more commonly called Coquille St Jacques. Several hundred different species are found worldwide, in shallow areas of most seas. History The great scallop gained great prestige during the medieval era. Pilgrims visiting the shrine of St. James in Spain began to use empty scallop shells for both eating and begging. The scallop and its shell quickly became a symbol of this magnificent shrine with people using them to decorate their doorways as well as their coats of arms. In honor of the shrine, they were called the shell of St. James, now best known by their translated French name of Coquille St. Jacques. How to Select and Store Since scallops are extremely perishable, they're usually shelled, washed and frozen, or packed in ice, as soon as they are caught. Fresh scallops should have flesh that is white and firm and have no evidence of browning. Frozen scallops should be solid and shiny, and the inside of their packaging should be free of frost. If you're planning on freezing the scallops, make sure to ask the fishmonger whether they're fresh or defrosted (if it is not clearly marked) since you will need to cook previously frozen scallops before refreezing. Smell is a good indicator of freshness with fresh scallops being either odorless or having a slightly sweet scent. Tips for Preparing Scallops Sea-scallops should only be cooked for a few minutes since exposure to too much heat will cause them to become tough and fibrous. A Few Quick Serving Ideas Serve lightly cooked bay scallops with a salsa made from diced papaya, cilantro, jalapeno peppers and ginger. Skewer marinated scallops, leeks and cherry tomatoes, and broil in the oven. Brush with garlic olive oil when done. Add bay scallops to your gazpacho for extra flavor and nutrients. Saute scallops with ginger, shiitake mushrooms and scallions. Nutritional Profile Scallops are are a very good source of vitamin-B12, protein and phosphorus. In addition, scallops are a good source of omega-3 fatty acids, magnesium, and potassium. So, if you're wondering what to have for dinner this evening, you might want to try... Scallop-Asparagus Linguine
Sea-scallops make this a special occasion dish indeed! Ingredients;
1 bunch asparagus, cut diagonally into 2" pieces 8 ounces spinach linguine 16 sea-scallops (about 1 pound) fresh ground black pepper 1/4 tsp. sea salt 2 tsp. olive oil 2 Tbs. lemon juice strip lemon peel, 1/2"x 3", thinly sliced 1/4 cup water 1/4 cup chopped fresh basil + additional leaves for garnish
Directions; 1. In a large pot, bring 3 quarts of water to a boil. Add the asparagus and cook for 1 minute, or until bright green and tender-crisp. Remove with tongs, rinse in cool water, and set aside. 2. In the same pot, cook the linguine for about 10 minutes, or until al dente. 3. Meanwhile, season the scallops with pepper to taste and 1/8 teaspoon salt. Heat a large skillet over medium-high heat. Add the oil to the pan. Add the scallops and cook for 5 minutes. Flip the scallops and cook for about 3 minutes, or until opaque. Remove and set aside. 3. In the same skillet, combine the lemon juice, lemon peel, 1/4 cup of water and the remaining 1/8 teaspoon of salt. Cook, stirring, for about 1 minute, or until slightly reduced. 4. Drain the pasta and toss with the asparagus, chopped basil, and lemon juice mixture. Serve in pasta bowls topped with the scallops and garnished with basil leaves. Recipe Tips;
For a weekday alternative, replace the scallops with catfish, cut into scallop-size chunks. Nutritional Facts; per serving Calories 344.5 CAL Fat 4.3 G Saturated Fat 0.4 G Choleterol 37.4 MG Sodium 354.1 MG Carbohydrates 48.6 G Total Sugars 1.7 G Dietary Fiber 4 G Protein 27.1 G 
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