(NASHVILLE , Tenn) — National Scallops Day is today which gives seafood lovers the perfect excuse to indulge in one of the sea’s most elegant treasures. From nutrition perks to classic recipes, here’s what you need to know, plus three standout restaurants in Middle Tennessee serving up scallop excellence.
Scallops are more than just a gourmet treat, they pack a serious nutritional punch.
A 100-gram serving (roughly 3.5 ounces) of cooked scallops delivers about 24 g of protein for just 137 calories, making them a high-protein, low-calorie choice.
They’re rich in essential micronutrients: selenium, zinc, magnesium, vitamin B12, choline, and potassium.
The omega-3 fatty acids present (though in more modest amounts compared to fatty fish) support cardiovascular health and may help reduce inflammation.
Scallops can also aid in weight management, thanks to their satiating protein content and low fat burden.
The trace minerals (especially selenium and zinc) contribute to immune support and cellular protection.
That said, as with all seafood, moderation and sourcing matter. Scallops may accumulate heavy metals depending on their environment, and individuals with shellfish allergies should avoid them entirely.
It’s the “muscle” that’s eaten — the part you see on your plate is the scallop’s adductor muscle, which opens and closes its shells.
Some scallop “roe” (the reproductive organs) are edible and prized in certain cuisines.
Fresh scallops should be firm, slightly translucent, with a mild sea-like aroma; avoid ones that smell overtly “fishy” or have grayish tints.
Don’t overwash them — rinsing can introduce extra moisture and interfere with searing. Instead, gently pat dry before cooking.
Scallops freeze well at 0 °F or below, but once thawed, refreezing can harm texture.
Here’s a home-friendly recipe that shows off scallops’ natural flavor:
1 lb large sea scallops (about 12–16), cleaned and fully thawed
Salt and freshly ground black pepper
1–2 tbsp olive oil or light neutral oil
2 tbsp unsalted butter
2 garlic cloves, minced
Juice of ½ lemon (plus lemon wedges for serving)
2 tbsp chopped parsley (optional)
Prep scallops — Pat them very dry with paper towels. Season both sides lightly with salt and pepper.
Heat pan — Use a heavy skillet (cast iron or stainless) and heat over medium-high until very hot. Add oil.
Sear — Place scallops in pan, leaving space between them. Cook undisturbed about 2–3 minutes until a golden crust forms. Flip and repeat on the other side (another 1.5–2 minutes) until just cooked through (internal ~145 °F).
Finish sauce — Reduce heat to medium, add butter and garlic. Spoon butter-garlic sauce over scallops for 30 seconds. Add lemon juice, swirl, then remove from heat.
Serve — Plate scallops, drizzle pan sauce, and garnish with parsley and lemon wedges. They pair beautifully with risotto, grilled vegetables, or a light salad.
If you’d rather dine out, here are three restaurants around Middle Tennessee that are known for delivering excellent scallop dishes:
Hall’s Chophouse / Halls Catch (Nashville)
On the Halls Chophouse menu, you’ll find Pan-Seared Nantucket Diver Scallops served with lemon beurre blanc and vegetable risotto.
Their seafood-oriented sibling, Halls Catch, emphasizes globally sourced fish prepared locally, making it a natural choice for scallop lovers.
Harper’s Steakhouse (Nashville)
Their dinner menu offers “Day Boat Scallops” prepared with linguini sautéed in garlic, basil, lemon-caper, and brown butter pan sauce.
Char Restaurant (Nashville)
Char offers a scallop entrée featuring roasted red bell pepper risotto, asparagus, thyme-roasted grapes, and a caramelized leek cream sauce — a refined and rich preparation.
Bonus mention: Gannon’s features a Scallop Ceviche Appetizer on their menu, for those seeking a fresh, citrusy start.
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