European presentation of scallop dish. Several recipes on how to cook frozen scallops. Salad with boiled scallops

Scallop meat is very tender, so it must be handled very delicately when cooking. Despite the fact that it can be prepared quite quickly, many gourmets prefer to eat fresh shellfish raw. Scallops arrive on store shelves canned or frozen. Before cooking, frozen scallops must be thawed at room temperature and processed immediately.

The product can be used as an ingredient for recipes for soups, pizza, main courses, salads, and sushi. These seafood pair perfectly with a creamy sauce, olive oil, lemon, olives, black beans, garlic and other seafood.

Beneficial properties of sea scallop

Scallops are rich in beneficial microelements, 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. They are superior to beef in the amount of iodine, but they are much easier to digest than meat.

In scallops, not only the meat is valued, but also the roe sac. It is enriched with zinc, pantothenic acid and riboflavin. In the summer, in June and July, lovers of these seafood have the opportunity to enjoy scallops with caviar, during their spawning period.

There are practically no fats or carbohydrates in shellfish. As for calorie content, 100 grams of scallop meat contain only 92 kcal.

Seafood is useful not only for normalizing the functioning of the nervous system, but also for reducing cholesterol in the blood, stabilizing blood flow, improving brain activity and treating atherosclerosis. Eating shellfish is an excellent prevention of heart attack and stroke and has a positive effect on male potency.

Scallops with parsley

Ingredients:

Cooking method:

1. Rinse the shellfish under cold water and pat dry gently with a paper towel.
2. Combine chopped parsley, olive oil and chopped garlic.
3. Soak the scallop meat in the resulting sauce and place it in the refrigerator for half an hour.
4. Place the frying pan over high heat and heat. Reduce heat and fry seafood on both sides (2 minutes on each side).
5. Sprinkle the finished dish with lemon juice before serving.

Scallops with ginger

Ingredients:

Cooking method:

1. The cilantro must be finely chopped.
2. Next, crush the garlic and finely chop the ginger.
3. In a well-heated frying pan, fry the garlic and ginger in olive oil for a minute.
4. Add scallop meat to them, fry them on both sides, 2 minutes on each side.
5. Add chopped cilantro and balsamic vinegar, stirring constantly for a minute.
6. Serve the cooked scallops on arugula leaves.

Rice with scallops

Ingredients:

Cooking method:

1. Scallops in shells should be immersed in salted water for several hours. This way you can wash all the sand out of them.
2. Clean the fish, cut into equal pieces and place in a bowl of cold water.
3. The shrimp need to be peeled and cooked. In the same water, boil the shellfish directly in their shells, then clean them. Do not drain the water.
4. Pour boiling water over the tomatoes, this will make it easier to remove the skin from them, then peel the seeds and chop finely.
5. Chop the garlic and onion.
6. Heat the olive oil in a clean pan and fry the onion and garlic in it. Then pour in white wine and add tomatoes, fish, rice and seafood broth.
7. When the rice is ready, add salt, pepper, cilantro. If necessary, add a little more broth and seafood.

What you need to know to choose, store and cook scallops correctly. Let's consider the most basic points and subtleties:

Contraindications for eating scallops

There are conditions and diseases in which it is advisable to refrain from eating shellfish. There are few of them, but you need to know them:

1. hyperthyroidism;
2. allergy;
3. individual intolerance to seafood;
4. 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 for 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!

If the scallops are fresh, 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 scallops, there is no need to boil them before frying.

How to cook scallops

1. Rinse scallops under cold water.
2. Open the shell, rinse 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 that attaches the meat to the shell. Only white, dense meat is edible.
4. Pour water into a saucepan, add salt and boil.
5. Place scallops in pan and cook for 1 minute.

How to cook scallops in creamy sauce

Products
Scallops - half a kilo
Bow - 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 scallops in 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 defrosted scallops, cut in half, place on the onion and fry on both sides for just one minute.
3. Place the hot scallops in a deep plate, and cook the sauce using the gravy that remains in the pan.
4. To prepare the sauce, add half a tablespoon of flour and stir quickly so that no lumps form. wait for it to boil and pour in half a glass of 35% cream.
5. Drain the sauce from the pan and strain through a sieve.
6. Place the scallops back into the pan and pour over the sauce.
7. Cover the pan with scallops and simmer for several minutes over low heat.

Fkusnofacts

As is
- Scallops have a delicate sweetish taste that vaguely resembles the taste of crabs. Freshly caught seafood can be eaten raw, but it is still recommended to boil it if brought from the store. Once cleaned, the shell can be rinsed and used as a plate for serving scallops.

If you are preparing a hot composite dish with scallops, add the seafood 2-3 minutes before the end of cooking.

How to choose
Tap the shell: if it closes, 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 cleaned and frozen, monitor the quality of the glaze: there should be a little of it, but it should completely cover the seafood.

How to store
- Frozen scallops can be stored in the freezer for 3 months; fresh ones should be consumed on the day of purchase. It is better to eat boiled scallops right away, but if the dish is left, you should not reheat it - 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 mathematics
- The calorie content of scallops is 88 kilocalories, while they have a high protein content of 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 (Moscow average as of June 2017).

The weight of one peeled scallop is 50-100 grams.

Reading time - 3 min.

Step 1: open and process the shells.

Closed sinks need to be thoroughly rinsed to remove sand; you can even use a brush for this. In order to be able to use the opened scallop shells in the future, they must be opened very carefully. Exists 2 ways opening shells. First. Place the washed sink on your palm with the convex side down, use a strong knife to pry the flaps in the area of ​​the “lock” (the protruding rectangular part of the sink) and smoothly open the shell flaps. Second. Place clean shells on a baking sheet and place in the oven for a few minutes over low heat. The sinks will open on their own. Next, carefully remove the meat from the convex part with a spoon and place it in a bowl. Throw away the flat part of the shell. We will bake the scallops in the convex part of the shell. To do this, they need to be thoroughly washed to remove shellfish juice and left on a waffle or paper towel to dry.

Step 2: clean and fry the scallop meat.

We clean the scallops removed from their shells from films and juice so that only a homogeneous transparent body of the mollusk remains. Wash the meat thoroughly and dry it lightly on a towel. In the meantime. Place a non-stick frying pan on the fire and pour vegetable oil into it for frying. As soon as the oil in the frying pan is hot, pour the scallop meat into it, add a little salt on top and sprinkle with ground curry. Fry over fairly high heat 4-5 minutes, stirring constantly until a golden brown crust forms. Place the finished scallops in a colander to drain excess oil. Then place the still hot scallops on a plate and sprinkle with the juice of half a lemon.

Step 3: Prepare the butter-cheese mixture.

Three hard cheeses on a fine grater. Chop the parsley as finely as possible. Place softened butter, grated hard cheese and chopped herbs in a deep bowl. Add salt and ground black pepper to taste. Mix until smooth.

Step 4: Bake the scallops.

Place the dried convex parts of the shells on a baking sheet so that there is a distance of at least two centimeters between them. Place a fried scallop in each shell. Cover the top of the clams with a cap of butter and cheese mixture. Place the baking tray in a preheated 200 degrees oven. Baking time – until the cheese crust forms a golden brown. Remove the finished scallops from the oven and let cool slightly.

Step 5: Serve scallop baked with cheese.

To serve the scallops to the table, take a large serving dish and place the shells with the finished casseroles on it. If desired, the dish can be decorated with slices of the remaining half lemon, parsley leaves and drops of hot sauce. For this recipe, a spicy tomato sauce like Chili or Gazpacho is most suitable. Drinks are traditionally served chilled white wine or mineral water. Bon appetit!!!

If you were unable to get scallops in shells, you can replace the shells with tartlets or slices of dried dark bread.

If you take frozen scallops, then it is correct to defrost them under natural conditions or, in extreme cases, in cold water.

The easiest way to check the readiness of shellfish meat is by observing their color. As soon as the meat becomes completely opaque, the scallops are ready. If you overcook or overcook them, they will become hard and tasteless. On average, the heat treatment time for shellfish is about 5 minutes.

To make it easier to grate the cheese, you need to put it in the freezer for about half an hour.

Scallops are cooked in sauce with vegetables. They can be baked in the oven. Their meat is very tender, so cooking takes just minutes. Scallop meat contains a lot of healthy protein, so it can be used not only as a snack, but also as a complete dish.

Easy Grilled Scallops

This delicacy is prepared quickly, and you can use them as part of a seafood salad, or as a base for dinner, adding a simple side dish.

Compound:

• scallops – 10 pcs.;
• butter – 20 gr.;
• olive oil – 30 ml;
• salt, pepper

Preparation:

1. Thawed scallops should be thoroughly washed and dried on a towel.
2. Season with salt and pepper and add herbs if desired.
3. Heat a frying pan with a little olive oil and then add a knob of butter.
4. Add the clams and cook for a couple of minutes on each side until golden brown.
5. If scallops are overheated, their meat will become dense and rubbery, like all seafood.

Transfer the finished scallops to a plate and serve as part of a salad, or add a side dish to them and serve as a main course for a light dinner.

Fried scallops with garlic and parsley

These shellfish have a delicate taste. To enhance the flavor, they can be pre-marinated.

Compound:

• scallops – 300 gr.;
• garlic – 1-2 cloves;
• parsley – 2-3 sprigs;
• oil – 30 ml;
• lemon;
• salt, pepper

Preparation:

1. The shellfish must be defrosted slowly by transferring them from the freezer to the refrigerator.
2. Rinse and place on a towel to remove excess liquid.
3. In a bowl, mix a small amount of olive oil with chopped parsley and squeeze out a clove of garlic using a press.
4. Salt the scallops, sprinkle with freshly ground black pepper and place them in the prepared sauce.
5. Stir and leave in a cool place for half an hour.
6. Heat a frying pan with a little oil and fry the clams for a couple of minutes on each side.
7. Place on plates, add your favorite side dish and serve for dinner, sprinkled with lemon juice and garnished with fresh herbs.

From the remaining marinade you can prepare a sauce by adding cream and heating it in a frying pan.

Fried scallops with onions

Creamy sauce with onions will give seafood a brighter taste.

Compound:

• scallops – 500 gr.;
• onions – 2 pcs.;
• butter – 100 gr.;
• salt, pepper

Preparation:

1. The scallops need to be thawed and washed thoroughly.
2. Pat dry with a towel and season the clams with salt and pepper.
3. Peel the onion, cut lengthwise, and then chop into thin half rings.
4. Pour a little vegetable oil into the frying pan, and then melt about half the butter.
5. Add scallops and then add onions.
6. Cook for a few minutes, stirring.
7. At the end of the process, add the remaining oil.
8. Serve with a side dish of rice or grilled vegetables.

If you are watching the number of calories, then instead of a side dish you can serve a salad of fresh vegetables, with a dressing of lemon juice and olive oil.

Scallops can be baked in their shells with a creamy sauce and sprinkled with cheese. You can stew it with vegetables or add it as one of the ingredients to a seafood salad. Try preparing this delicacy using one of the recipes suggested in the article. Bon appetit!

In our area, scallops live in only one place - the frozen food department in supermarkets, which, however, does not critically reduce their taste characteristics or cost. Yes, scallops can hardly be called a product for everyday consumption, but that’s what they are designed for - this is the luxury that you can pamper yourself with at dinner on a special day. And we will share with you recipes and recommendations that will help improve the already wonderful taste of scallops.

How to cook frozen scallops in cream sauce?

You might be intimidated by the combination of scallops and bacon in this sauce, but don't worry, the smoked pork slices will impart just a little of their amazing flavor without overpowering the flavor of the seafood.

Ingredients:

• bacon slices - 6 pcs.;
• butter - 5 g;
• cream - 240 ml;
• grated parmesan - 35 g;
• olive oil - 10 ml;
• large scallops - 6 pcs.

Preparation

Place the smoked bacon pieces in a dry frying pan and allow the fat to render completely. As soon as the pieces become golden brown, place them on napkins, add butter to the fat in the frying pan, pour in the cream and add the cheese. When the amount of sauce in the pan has reduced by half, add the crumbled bacon to the sauce and remove the pan from the heat.

Dry the cleaned and thawed shellfish and place them in a well-heated frying pan with a drop of olive oil. Sear the scallops for a minute on each side and then serve on top.

How to cook frozen scallops?

In general, boiling is not an ideal method for preparing scallops; as a rule, shellfish are fried, but there is one Japanese recipe for boiled scallops that breaks all gastronomic rules.

Ingredients:

• scallops - 200 g;
• ginger root (grated) - 1/2 teaspoon;
• sake - 45 ml;
• mirin - 30 ml;
• - 30 ml;
• sugar - 1 teaspoon.

Preparation

How long to cook frozen scallops depends on their size, but it usually takes no more than a minute. In a saucepan, mix sake, mirin, soy and sugar, add grated ginger root and wait until the liquid boils. Place the boiled scallops in the sauce and cook for 4-6 minutes over the lowest heat. Afterwards, transfer the boiled scallops to a dish, evaporate the sauce until thickened and pour on top.

How to cook frozen scallops with garlic?

Ingredients:

For scallops:

• olive oil - 15 ml;
• butter - 10 g;
• frozen scallops - 750 g.

For the sauce:

• a handful of parsley;
• garlic cloves - 2 pcs.;
• lemon zest - 2 teaspoons.

Preparation

Thaw and dry the scallops well. The last point is of key importance because it contributes to the appearance of a golden brown crust during frying. Place the clams in a well-heated frying pan with a mixture of oils and fry for a minute on each side.

Carefully chop the parsley with garlic cloves and lemon zest. Add the aromatic mixture to the scallops and remove them from the heat immediately, otherwise the garlic will burn.

Ingredients:

Preparation

Before cooking the frozen scallops themselves, let the clams thaw while you make the orange glaze.

For the glaze, mix orange juice with soy sauce, lime juice and finely chopped garlic cloves. Let the sauce simmer for about 10 minutes or until it thickens.

Dry the thawed scallops and place them in a frying pan with heated oil. Let the clams cook for a minute to a minute and a half on each side, then serve with the orange glaze.