If you have high cholesterol or heart disease, scallops are a safe, even beneficial, choice—as long as you don’t drown them in butter or fry them into submission. Stick to grilling, broiling, or pan-searing with a little olive oil. Your cholesterol levels will thank you, and your taste buds won’t stage a rebellion.
So go ahead, order those scallops. Savor their briny sweetness. And when your friend next to you whispers, “Aren’t those bad for your cholesterol?” just lean in and say, “Only if you deep-fry them in lard and a broken heart.” Then watch them order a salad with ranch dressing—which, ironically, is way worse for cholesterol than any scallop ever was. Case closed.
