Scallops are nutritious seafoods which have a lot of benefits for both the mother and her child during pregnancy. They are not among the unsafe seafoods to eat during pregnancy, which makes them part of the safe ones. Scallops have low mercury levels as compared to other seafoods.
Benefits of eating scallops during pregnancy.
Scallops supply the body with a healthy amount of nutrients to keep it functioning properly. It is a source of calcium, vitamin A and C, potassium, phosphorus, sodium and magnesium.
Scallops are also filled with lean protein and a low glycemic index which means they are a must eat for pregnant women who wish to lose or maintain their weight during pregnancy.
Due to its protein content, scallop contributes to the building of cells and muscles of the fetus. It also helps in the skeletal development of the fetus, contributing to the strong bones and teeth during the formative process.
It promotes good vision development and gives both the mother and her child clear skin and hair.
Eating a moderate amount of scallop reduces the risk of small birth weight which occurs as a result of zinc deficiency.
How to eat scallop during pregnancy to get the most out of it.
Purchase scallop that is fresh and still has its white color intact. A recommendation by the Shellfish Association of Great Britain. The ideal scallop for you is the dry-packed one. You do not want to try the wet-packed ones because they are filled with chemicals to help preserve it which is not healthy for a pregnant woman as it could expose the fetus to dangerous chemicals. So when buying your scallops to cook that delicious meal, remember dry-packed scallops are your best option.
Scallops are best consumed on the day you purchase them. The fresh taste is what makes all the difference to your meal. Also, when cooking your scallops, remember to wash them properly. Rinse with warm water and then run under cold water. After this, clean them with paper towels. You could add a pinch of salt while cleaning for maximum effect.
Avoid eating raw scallops. According to the National Health Services, scallops should not be eaten raw and definitely not by pregnant women who are vulnerable to food contamination. Scallops should be properly cooked at high temperature. Cooking in high temperature does not mean pan searing as that would not change anything, because the scallop will still be raw on the inside unless you leave them in the pan for more than three minutes so the heat can cook them. Ensure to turn both sides so they can each get a share of heat. You can also grill or bake them, whichever way it is cooked, just ensure it is properly exposed to heat.
It is recommended that you eat two or three serving of scallops during the week. Going overboard might not be healthy for the baby or for you either if you wish to maintain a healthy pregnancy.
You should ensure that you are getting a fresh scallop during pregnancy. Purchasing them directly from a fish farm will do you good, but if that won’t be possible, then you can try frozen ones. Avoid stale fish that have been stored for a while. If possible, buy your scallops in the morning and store them in your refrigerator.