Sweet, lean, fast-cooking shellfish rich in B12, selenium, and protein. A low-mercury luxury seafood that delivers clean nutrition in small portions.
Scallops are an occasion food in much of Black American dining, but the nutrition — lean protein, B12, selenium, magnesium — argues for them as more than a splurge when the budget allows.
Scallops are very lean, high-quality protein with exceptional B12 and selenium for nerve health, thyroid function, and antioxidant defense, plus magnesium — a mineral central to APEX's weathering-and-hypertension thesis, since chronic stress depletes magnesium and magnesium deficiency drives sodium-sensitive blood pressure. They are low in mercury and low in fat, carrying modest omega-3s. The danger is the preparation: scallops swimming in butter and breading are a different food than scallops seared dry and finished with lemon. Beware 'wet' scallops treated with sodium tripolyphosphate, which adds water weight and sodium.
Pat very dry; sear in a screaming-hot pan with a little oil for 1-2 minutes per side until a golden crust forms — do not crowd or overcook (they turn rubbery). Buy 'dry' (untreated) scallops when possible; 'wet' scallops are soaked in phosphate solution and won't sear well. Remove the small side-muscle. Also good grilled or in seafood stews.
Free, no account needed to ask.