Plain, fully cooked scallop in small amounts is safe for pets. Avoid butter-seared, breaded, or heavily seasoned preparations typical of restaurant service. Remove the adductor muscle intact and serve without sauce.
Scallops are bivalve mollusks sold fresh, frozen, and smoked. Bay scallops are smaller; sea scallops are larger and more common in restaurants. They provide lean protein, vitamin B12, magnesium, and potassium.
Commonly seared in butter with garlic or wine, served as an appetizer, in pasta, or on seafood platters. Restaurant portions are almost always basted with butter and seasoning. Bacon-wrapped scallops add extra fat and salt.
Frozen scallops may be dry-packed or wet-packed with sodium tripolyphosphate. Pre-marinated scallops contain garlic, spices, or soy sauce. Scallop roe attached to the shell is edible but very rich.
