Nutrition referenceScallops are a tender, sweet-tasting shellfish with a lean, high-protein profile, commonly seared, grilled, or baked.
Nutrition facts
2747667 · Foundation Foods April 2026; 2025-12-18
About this food
Scallops are a tender, sweet-flavored shellfish prized for their delicate texture and mild, briny taste. The edible part is the round adductor muscle, which cooks quickly and is most often seared in a hot pan, grilled, or baked. Scallops are sold fresh or frozen, typically shucked and ready to cook.
Nutritionally, scallops are a lean source of high-quality protein and are low in fat, with only small amounts of carbohydrate. They also supply minerals such as phosphorus, selenium, and magnesium. Their lean, high-protein profile makes them a popular choice for balanced and calorie-conscious meals.
Plan your portion
Nutrition values are reported per 100 g of raw edible scallop meat. A typical 3 oz (85 g) serving provides roughly 56 kcal. Use the serving sizes below to estimate portions when logging.
| Serving | Weight | Calories | Carbs | Protein | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 66 kcal | 2 g | 13.5 g | 0.5 g |
| 3 oz (about 85 g) | 85 g | 56.1 kcal | 1.7 g | 11.5 g | 0.4 g |
Use the weight of the edible portion in the food state shown above.
Questions and answers
Yes. A 100 g serving of raw scallops provides about 14 g of protein with very little fat.
A 100 g serving of raw scallops has about 66 kcal. A 3 oz (85 g) serving provides roughly 56 kcal.
Scallops are most often quickly seared in a hot pan, but they can also be grilled or baked; they cook fast and can become tough if overcooked.
