This will require 750 g of scallops, 1 tbsp. l. dried sherry or rice wine drink, 3 garlic cloves, 3 tbsp. l. black beans, 1 onion, 3-5 tbsp. l. sunflower or olive oil, 2 tsp. soy sauce, 2 sweet peppers, 2 tbsp. l. potato starch, a little grated ginger and sugar.
Scallops should be boiled only in salted water for no more than 5 minutes. Otherwise, they will lose their original taste and transparency. Take a small saucepan and pour water. Boil over high heat.
Make cross-shaped incisions on the scallop, lower them into the water. Don't forget to salt the liquid before doing this. After they are cooked, put them on a towel and let the excess water drain from the product. Place the scallops in a bowl and marinate in soy sauce with a little ground black pepper.
While they are infused, chop the onion and pepper into strips. Put them in a frying pan with oil and fry a little. Don't forget to salt. Pour the mixture into a bowl. Add oil to the pan and sauté the pickled scallops. Put ginger along with them. The process should take 2-3 minutes. Pour sherry or wine into the contents of the dish, mix and put in a bowl.
The sauce in which there were scallops should be mixed with sugar and potato starch. Put beans and finely chopped garlic in a heated pan. Simmer for a few minutes, remembering to stir. Then add the scallops with vegetables and pour the sauce over everything. Bring to a boil and simmer for 2-3 minutes. The dish should be served hot.
Sea scallops in boiled sauce
To do this, take 600 g of seafood, 10 raw potato tubers, a few black peppercorns, 4 tsp. butter, 3 tsp. wheat flour, 2 carrots, 3 onions, a bunch of parsley, 1 tbsp. l. tomato paste, 2 tbsp. l. sunflower oil. Salt, pepper, sugar, grated paprika add to taste.
Boil the scallops. Pour parsley and a couple of peppercorns into the water. Pour the finished broth into a separate bowl. Leave the scallops on a platter. Let them cool down.
Sprinkle flour into a frying pan with hot oil. Fry, stirring constantly. When it turns yellow, dilute it with broth, Chopped onions, pasta and various spices, add to taste. Simmer the sauce for 20-25 minutes, stirring occasionally.
Then strain it through a colander with small holes. Grind the remaining pieces of food, combine with the liquid base and place again in the pan until boiling. Pour sauce over finely chopped scallops. Sprinkle with various herbs for decoration. As a side dish, you can use boiled potatoes or mashed potatoes.
If the scallops are fresh, then they do not require cooking at all. Frozen scallops should be thawed before cooking. If there is a shell, then separate the white part - this is scallop meat suitable for food. Boil water, add scallops, and cook for 1 minute. If you want to fry the scallops, then you do not need to cook them before frying.
How to cook sea scallops
1. Rinse the scallops under cold water.
2. Open the shell, rinse from the inside without separating it from the shell so that the body of the scallop does not fall apart.
3. When all the shells are cleaned, separate the meat from the mucous part - the mantle, and from the leg of the meat attachment to the shell. Only white dense meat is edible.
4. Pour water into the pan, add salt and boil.
5. Put the scallops in the pan and cook for 1 minute.
How to cook sea scallops in a creamy sauce
ProductsSea scallops - half a kilo
Onion - 1 head
Cream 35% fat - 1/2 cup
Olive oil - 10 grams
Flour - 1/2 tablespoon
Salt, ground black pepper - to taste
How to cook sea scallops in a creamy sauce
1. Peel the onion and finely chop. Pour 10 grams of oil into a thick-walled pan and fry the onion in it.
2. Rinse half a kilogram of thawed scallops, cut in half, put onions and fry on both sides for just one minute.
3. Fold the hot scallops into a deep plate, and cook the sauce on the gravy that has remained in the pan.
4. To prepare the sauce, add half a tablespoon of flour and stir quickly so that lumps do not form. wait for it to boil and pour half a glass of 35% cream.
5. Drain the sauce from the pan and strain through a sieve.
6. Place the scallops back in the pot and pour over the sauce.
7. Cover the pan with scallops and simmer for a few minutes over low heat.
Fkusnofakty
As it is- Scallop has a delicate sweetish taste, which vaguely resembles the taste of crabs. Freshly caught seafood can be eaten raw, but it is still recommended to boil it brought from the store. Once cleaned, the sink can be rinsed out and used as a serving dish with scallops.
If you are preparing a compound hot dish with scallops, add seafood 2-3 minutes before the end of cooking.
How to choose
Tap on the shell: if it closes, then the mollusk is still alive. When choosing scallops, give preference to shells with pinkish meat - a pure white color will indicate that the seafood may have been soaked.
If the scallops are peeled and frozen, monitor the quality of the glaze: there should be little of it, but it should completely cover the seafood.
How to store
- Frozen scallops are stored in the freezer for 3 months, fresh to use on the day of purchase. Boiled scallops are best eaten immediately, but if the dish is left, then it should not be heated - the taste and softness of the meat will be lost. Sometimes scallops are sold in buckets in a special solution - they are stored in a closed bucket for up to a week.
comb math
- The calorie content of scallops is 88 kilocalories, while they have a high protein content - 17.5 grams. It is considered a dietary delicacy.
The average cost of a kilogram of scallops in shells is 2,400 rubles, the price of frozen scallop meat is from 2,000 rubles / 1 kilogram (on average in Moscow as of June 2017).
The weight of one peeled scallop is 50-100 grams.
Reading time - 3 min.
Recipes with scallops, have, in addition to excellent taste, ease of execution and quick preparation, mainly grilled. Scallops can be eaten raw in the form of carpaccio, tartare, here we offer some recipes, but this is not the whole recipe list.
grilled scallop recipe
Scallops, oil, garlic, parsley, pepper, salt and a little lemon. You won't need anything else to cook this easy recipe and look like a real chef.
Ingredients
- 4 large sea scallops
- 2 cloves of garlic
- 1 tablespoon fresh parsley
- 1/2 lemon
- Olive oil,
- ground white pepper,
- Salt.
How to cook grilled scallops?
Wash the shells of scallops well, open them carefully and carefully remove the meat and coral.
Cut very finely sprigs of fresh parsley, and also finely a couple of cloves of garlic. If you prefer, you can grind everything with a blender.
Place the grill plate on the fire, drizzle some olive oil, and when the temperature rises, place the scallop meat on the plate, sprinkle to taste with a little salt and ground pepper.
Fry the clams for one or two minutes, turn over. One more minute and the scallops can be removed from the plate. It is important to keep the time right, no more and no less, the taste of cooked scallops depends on this.
Sprinkle with garlic and parsley, drizzle with lemon juice and they're ready to serve.
Grilled scallops can be served with a green salad as an aperitif, or even as a side dish of rice or pasta with cream.
Undoubtedly, the best accompaniment to a scallops table is a good bubbly white wine (like champagne) at the right temperature.
Fried frozen scallops recipe
Scallops are a dish that is very suitable for the holidays, but these days they are more expensive. Don't be discouraged, supermarket frozen fried scallops are divine.
Ingredients
- 6 scallops,
- 6 large shrimp
- 1 onion
- 250 ml. milk,
- 1 spoon of cornmeal,
- 1 handful of grated cheese
- 1 spoon of butter,
- Ground pepper,
- Salt.
How to fry frozen scallops?
We will prepare a dish very typical for the holidays in Spain, fried frozen scallops.
Purchased frozen scallops can be with shells or just pieces of scallop meat. If you like to serve them in shells, you can save shells from past occasions.
Frozen scallops should be taken out of the freezer ahead of time so they can thaw at room temperature before cooking.
Put the pan on the fire and throw in a piece of butter, as soon as it is hot add the scallop meat and allow it to acquire a beautiful golden color. Salt and pepper to taste and save.
In the same oil in which the mollusk was cooked, fry the chopped onion and when it is browned, pour the shrimps already peeled and cut into pieces into the pan.
When the stuffing for the scallops is ready, add the cornmeal and pour in a little milk, mix well so that no lumps remain, until it has the consistency of bechamel sauce.
Set aside, turn on and heat the oven to 180ºC. Then place the scallop shells on the oven tray. Place three scallops in each shell, pour the bechamel sauce over the shrimp and sprinkle with grated cheese, to taste.
Place in the oven for ten minutes or until the fried scallops are browned. Buen Provecho! Bon appetit!
Recipe for scallops fried with cheese
There is no seafood dish more delicious than a serving of juicy scallops fried with mushrooms and delicious cheese, Gruyère cheese is perfect for this recipe. Are we trying it?
Enjoy this recipe for scallops, with champignons and the peculiar taste of the gruer. They are irresistible!
Ingredients
- 12 scallops
- 200 grams. champignons,
- 100g. butter,
- 1 l. fish broth
- 1/2 spoon of flour
- 5 tablespoons fresh cream
- 70 grams. grated cheese,
- ground pepper,
- Salt.
How to cook scallops fried with cheese?
To prepare delicious scallops fried with cheese, you first need to clean the clams well, washing and rubbing them with a brush. Then place them in the oven, on the convex sash, and leave in moderate heat until the shell sashes open. Remove the pulp and coral, wash thoroughly in plenty of water, remove the black content and the membrane in which the body of the mollusk is located. Boil the pulp and coral in a short broth for 4 to 5 minutes. Strain and save the broth.
Wash and dry gently the mushrooms, which then fill the shells of the scallops. Grind them with half the butter, fry.
Melt the other half of the butter, add half a tablespoon of flour, and pour in the broth you have left. Mix everything until a homogeneous mixture. Pour in fresh cream and season with salt and pepper.
Add the fried champignons to the mixture, mix, and fill the shells with the resulting paste. Put coral on top, and sprinkle with grated cheese. Bake in the oven at moderate power for 15 minutes, and our scallops fried with cheese will be ready to serve.
Recipe for stuffed scallops in puff pastry
Sea scallops stuffed with leek, shrimps, fish and tomato sauce, in puff pastry and baked in the oven. Incredible recipe!
Ingredients
- 16 small shrimp
- 16 scallops
- 4 leeks,
- 8 spoons of tomato paste,
- 100g. fish fillet,
- 200 grams. puff pastry,
- 1 beaten egg
- fine salt,
- coarse salt,
- Vegetable oil.
How to cook stuffed scallops with puff pastry?
Fry in olive oil, leek, chopped and seasoned.
Slice the scallop meat and season to taste.
Pour coarse salt on a heat-resistant baking sheet, lay the scallop shells on it, placing them well so that they do not move.
When the leek is well fried, divide it into shells and do the same with scallop fillets, shrimp and fish. Drizzle with tomato sauce and cover everything with a thin layer of puff pastry.
Beat the egg and brush the puff pastry with a brush. Preheat the oven to 200ºC and place the scallops in it for 10-15 minutes until the puff pastry is well browned. Scallops under puff pastry are ready.
You can serve them directly on the oven tray or present them on a beautiful oven tray with a layer of salt.
Scallop meat is very tender, so when cooking it must be handled very delicately. Despite the fact that it can be cooked quite quickly, many gourmets prefer to eat fresh clams raw. Scallops are delivered to the store shelves in canned or frozen form. Before cooking, frozen scallops must be thawed at room temperature and processed immediately.
The product can be used as an ingredient in recipes for soups, pizza, second courses, salads, and sushi. These seafood pair perfectly with cream sauce, olive oil, lemon, olives, black beans, garlic and other seafood.
Useful properties of scallop
Scallops are rich in useful trace elements, amino acids and vitamins. They also contain the following elements:
Shellfish are also enriched with vitamin B12, which is actively involved in the formation of nerve sheaths. By the amount of iodine, they are superior to beef, but they are much easier to digest than meat.
In scallops, not only meat is valued, but also a caviar bag. It is enriched with zinc, pantothenic acid and riboflavin. In summer, in June and July, lovers of these seafood have the opportunity to eat scallops with caviar, catching the spawning period.
Shellfish are practically free of fats and carbohydrates. As for calories, 100 grams of scallop meat contains only 92 kcal.
Seafood is useful not only for normalizing the functioning of the nervous system, but also for lowering blood cholesterol, stabilizing blood flow, improving brain activity and treating atherosclerosis. The use of shellfish in food is an excellent prevention of heart attack and stroke, has a positive effect on male potency.
Scallops with parsley
Ingredients:
Cooking method:
- Rinse the clams under cold water and pat dry with a paper towel.
- Combine chopped parsley, olive oil and minced garlic.
- Soak the scallop meat in the resulting sauce and send them to the refrigerator for half an hour.
- Place the skillet over high heat and heat it up. Reduce the heat and fry the seafood on both sides (2 minutes on each side).
- Sprinkle the finished dish with lemon juice before serving.
Sea scallops with ginger
Ingredients:
Cooking method:
- The cilantro must be finely chopped.
- Next, crush the garlic and finely chop the ginger.
- Saute garlic and ginger in olive oil in a well-heated pan for a minute.
- Add scallop meat to them, fry them on both sides, 2 minutes on each side.
- Add chopped cilantro and balsamic vinegar, stirring constantly for a minute.
- Serve cooked scallops on arugula leaves.
Rice with scallops
Ingredients:
Cooking method:
- Scallops in shells should be dipped in salted water for several hours. This way you can wash all the sand out of them.
- Peel the fish, cut into equal pieces and place in a bowl of cold water.
- Shrimps need to be cleaned and boiled. In the same water, boil the clams directly in the shells, then peel. Do not drain water.
- Pour boiling water over the tomatoes, so it will be easier for you to remove the skin from them, then remove the grains and chop finely.
- Chop garlic and onion.
- In a clean saucepan, heat the olive oil, fry the onion and garlic in it. Then pour in the white wine and add the tomatoes, fish, rice and seafood broth.
- When the rice is ready, add salt, pepper, cilantro. If necessary, add more broth and seafood.
What you need to know to choose, store and cook scallops correctly. Consider the most basic points and subtleties:
Contraindications to the use of scallops
There are conditions and diseases in which it is desirable to refrain from eating shellfish. There are few of them, but you need to know them:
- hyperthyroidism;
- allergy;
- individual intolerance to seafood;
- lactation period (due to the possibility of allergic reactions).
No matter how you cook scallops - boil, fry or stew, they will always be a delicate decoration of your table. They are often prepared with the addition of cream sauce, balsamic vinegar, olive oil, lemon juice and other culinary delights that make the dish even more tasty and aromatic. Experiment and enjoy your meal!
Among all seafood, scallops occupy a special place, they are just as appetizing and nutritious as crabs, as well as shrimp and mussels, but at the same time they are distinguished by much softer and more tender meat. However, not every housewife can cook them - with seeming simplicity, the dish often comes out tough and tasteless. Considering that scallops are not found in our geographical latitudes, Russian housewives have to deal with pre-frozen seafood - and this only makes the process of processing them even more difficult.
Composition and taste
Under the term scallops, a whole group of mollusks is hidden, which is distinguished by a peculiar shell shape that visually resembles a crown or a bird's comb - this is where the name of these seafood came from. Inside the dense shell is a rather strong body of a mollusk, it is it that is widely used in cooking. The taste of the product is very delicate and very peculiar - it is impossible to confuse it with any other seafood, it is characterized by a sweetish aftertaste that makes scallop dishes especially piquant.
These mollusks are 15-20% protein, which are quite easily absorbed by the body, and carbohydrates and fats account for only about 5%. This composition of BJU determines the low calorie content of the product - 100 g contains only 92 kilocalories. However, such a low energy value does not diminish the nutritional value of seafood.
Scallops contain quite a lot of iodine, as well as zinc, nickel and fluorine, the product is rich in niacin, tocopherol and B vitamins. A similar vitamin and mineral composition makes these mollusks an ideal dietary and healthy product.
Scallops are recommended for inclusion in the diet of weakened and old people, as well as babies. Athletes and people who face constant physical stress also value shellfish for their high concentrations of amino acids in their structure. Scallops should definitely be tried by all those who appreciate tasty, and most importantly, healthy food, especially since it takes very little time to cook them.
Defrosting
Frequent visitors to restaurants know that in such establishments scallops are served directly on the shell. Unfortunately, ordinary consumers do not have the opportunity to appreciate such delicacies, because on the shelves of our stores, seafood is sold for the most part already peeled. Let's say more, Russians have practically no chance to buy fresh scallops, since they come to our country already thoroughly frozen.
To prepare a tasty and healthy dish from them at home, you should follow a few recommendations. You should stop your choice on small mollusks - they are much tastier and more tender than their larger "brothers", which is why experienced housewives buy scallops by weight, it is impossible to estimate the dimensions of packaged seafood. From purchase until the moment of preparation, scallops should be stored in the freezer, any repeated freezing causes the finished product to lose its taste properties, and most of the valuable vitamins and minerals are destroyed in this case.
Scallops, like all other seafood, should be thawed correctly - such radical methods as scalding or defrosting in the microwave are unacceptable here. To begin with, the product is transferred from the freezer to the refrigerator shelf, and when thawing begins, it is transferred to room temperature conditions. This method takes up to 5 hours, so if there is no time to wait, then you can put the bag of seafood in a container of cold water - this way you can get scallops ready for processing in an hour. After the seafood becomes quite soft and completely thawed, you should start cooking. Thawed scallops are a fairly versatile product, they can be boiled, stewed, fried and made into a variety of savory snacks.
Boiling
The easiest way to cook clams is to boil them. The same option is also considered the fastest, you spend only a few minutes, and at the output you get a completely ready-to-use product. For 500 g of shellfish, take 1 liter of water. The liquid must be salted, slightly peppered, put the parsley, and then put on fire. As soon as the water boils, pour out the thawed scallops and, after boiling, keep on low heat for about 5-7 minutes.
Immediately before use, the water is drained, the clams are sprinkled with freshly squeezed lemon juice and served at the dinner table along with fresh vegetable salad or rice. Scallops boiled in sauce are quite appetizing. To do this, 500 g of marine reptiles will require 300 g of fat sour cream, a pinch of salt and dry herbs to taste, usually marjoram, oregano or basil are used. Sour cream is diluted with water to obtain the consistency of a liquid sauce, mixed with salt and spices, placed in a saucepan or saucepan with a thick bottom and put on fire, bringing to a boil with constant stirring. As soon as the sauce boils, add the scallops and boil for another 5 minutes.
Pan cooking
Sea scallops are very tasty fried, many true gourmets assure that they are much tastier than boiled ones. Preparing them is pretty easy. Thawed clams are dried with a paper towel and transferred to a deep dish. 500 g of clams are poured with 4-5 tablespoons of vegetable oil, salted, peppered and left for half an hour in this marinade. At the end of the specified time, the scallops are placed in a pan with hot vegetable oil and fried for two minutes on both sides.
Sesame seeds are dried in another pan - cooked scallops are sprinkled with them, and freshly squeezed lemon juice is poured over the dish. Keep in mind that clams are fairly easy to overcook if left on the stove for too long.
The indicated time is calculated for a whole scallop, if you are dealing with chopped marine reptiles, then reduce the frying time. Fried scallops are served hot, as they are not as appetizing when cooled.
Recipes
Sea scallops can be stewed, as well as baked and even marinated. Let's dwell on the most common and simple recipes.
Scallops with beans
For 500 g of scallops, you should take 250 g of green beans, an onion, a small lemon, fresh herbs, as well as salt, pepper and seasonings to taste. The pan is greased with sunflower or olive oil and the clams are fried on it on both sides, after cooking in the same pan, fry the onion, cut into rings, and green beans, chopped into equal rectangles. After that, add a little ginger and fill with plain water so that it barely covers the clams. The products are stewed until the green beans are completely soft, then the scallops are returned there, greens with spices are added and kept on fire for about 3 more minutes. The finished dish is sprinkled with the juice of a ripe lime or lemon before eating.
Breaded
The scallops are cut into 2 parts, transferred to a deep dish and poured with oil, then ground pepper and table salt are added, mixed thoroughly and sent to a cool place for a quarter of an hour. While the scallops are pickling, you need to prepare a batter from wheat flour, milk and eggs. Seafood is dipped in batter and fried in a large amount of oil for about 5-7 minutes. The finished product is laid out on paper napkins to remove excess fat, sprinkled with chopped parsley and served to family and friends.
Scallop salad
To make a tasty and savory salad, you need to boil the scallops, cool and cut into strips, then mix with canned peas and sprinkle generously with grated cream cheese. The finished dish is seasoned with mayonnaise, sprinkled with lemon juice and sprinkled with finely chopped parsley. The technology for preparing frozen scallops can be easily adapted to any personal taste preferences and the current season. For example, in summer you can take fresh herbs, and in winter dry herbs are used. Sea scallops are ideally combined with any other dish, therefore they can accompany all the other dishes on your table.
Another scallop salad recipe in the video below.