The sun, the sea, the beach ... And a voice resounds over the beach: "Buy a shell, buy a shell." This phrase became a household name after the brilliant movie "The Head of Professor Dowell". And in these shells, while they are still in the sea and alive, whoever does not live:, and sea scallops, cooking recipes and interesting properties which will be described in the article.

Scallop, and I know you

Vacationers from the sea must bring with them a box filled with shells. These shells are valued from the aesthetic side: they are used to decorate photo albums and are simply placed on the shelves. Here is a scallop, the photo will show some resemblance to mussel or oyster houses. But take a closer look, the scallop shell is not smooth, it is completely covered with grooves, convex ribs, fanning out, and has ears on the sides of the top. It is this shape and design of the valves that gave the name to this inhabitant of the seas and oceans.

A scallop shell doesn't just lie on the bottom of the sea. It moves and is even understood upward. But how! Flapping flaps, the scallops pass water through their house, creating traction. Therefore, their movements are not smooth, but in jumps: they slammed - swam, slammed - another step.

There is something strange inside the sink. It is covered with a jelly-like substance called a mantle. Along the edge of the mantle, about 100 small angry eyes, located in two rows, stare at the world around them. As soon as the scallop has seen the enemy, it immediately closes the shell with the help of muscle or muscle - a substance of grayish or pinkish color, shaped like a column. This is the very scallop that is so famous for its taste and which is literally obsessed with French cuisine.

And the French know exactly how to cook scallops. The muscle itself is used for food, a bag of caviar, which is reliably protected by the muscle. The mantle is also edible, although it is rarely used in recipes - it is more than half water, there is little protein in it, but there are many different trace elements.

It is useful that got into the mouth

Many nutritionists include scallops in their diet, their beneficial properties have already been appreciated by donuts. It has been noticed that if you regularly eat scallops for several months, then during this period you can turn from a Rubens woman into a slender beauty.

Men will also appreciate this product. Their Rubens woman just turned into a cover girl fashion magazines XXI century, it's time to enjoy it ... And here the scallops come in handy. The vitamins and minerals contained in the scallop affect erectile function. Moreover, this action has a long-term, rather than short-term, effect. Scallop - this is . Although, if you eat a tasty, hearty, but light dish for dinner, then you will not need stimulants.

Considering that scallops are also incredibly tasty, then this benefit, coupled with the dietary component, simply pleases both the heart and the stomach.

Scallops aren't good for everyone, though. If your calcium level is in full order, then scallops can cause allergies and even horror from just one type of shellfish. Individual intolerance is very rare, but occurs.

From ancient Greeks to contemporaries

Residents Ancient Greece could not do chemical analysis scallops, but intuitively realized how much it is valuable product... Therefore, they fed them both children and elders, and the weak and recovering. Fortunately, at that time this mollusk was available to everyone.

They used shells to decorate their home, accessories, clothes, and weaved them into their hair. And the Spaniards wore them on their hats like brooches.

Asians, as usual, are looking for beneficial properties in products to stabilize male potency. Therefore, scallops are valued by them on a par with the Manchu Aralia.

And some time ago, when the pilgrims wandered around Europe, they invented a dish named after themselves. Scallops with mushrooms and cheese on shells were served - the travelers did not have any dishes.

And the Shell company even made the shell of this mollusk its emblem, replacing it with the shell of the mussel, which was there before. Translated from of English language shell and means shell.

Choosing scallops

Today they are boiled and baked, fried, pickled and even eaten raw scallops marine. How do you cook them so they stay soft? Everything is simple here - do not overexpose them, otherwise they will become rubber.

But first, let's learn how to choose them correctly.

Unlike oysters and mussels, scallops are often sold without shells. And there are different sizes... Chilean - small and with spicy taste, Irish or Scottish are medium, and the largest scallops are Japanese and seaside.

Good specimens should be light pink or cream, not white. White scallops are no longer as tasty and healthy, as their for a long time soaked in water to extend the shelf life. And they should smell like a warm sea, hot summer.

If you find only frozen scallops, then they should be thawed when room temperature or in cold water right in the package. You do not need to use hot water and a microwave to defrost.

French restaurants serve scallops in salads, cabbage rolls, cutlets, aspic, like independent dish and in pies. The scallop meat is so tender that it melts in your mouth if you just drizzle it with lemon juice and water it.

Cooking delicious scallops

Anyone who has been to France and ate scallops there is lucky. Those who are not going to Paris in the near future to eat clams, eat a croissant and “die” will be interested to know how to cook scallops at home.

Cooking

Pour water into a saucepan, salt it. As soon as the water boils in it, put the scallops. We count to 100 and take it out immediately.

Boiled scallops are ready. They can now be put in a salad or other dish.

Frying

Melt in a frying pan butter... Take a scallop with tongs and put it in hot oil. Holding with the same cooking tongs, fry the scallop from all sides until golden crust... V oilà, scallops are ready.

Royal scallops

In one frying pan, fry the scallops (30-400 grams) in butter (50 grams). In the second, add onions and bell peppers (100 grams each) in butter (50 grams) with the addition of 100 grams of tomato paste.

Put the rice on a plate, place scallops beautifully on top and water tomato and vegetable sauce.

Scallop in mushroom sauce

Boil 200 grams of scallops in advance, 100 grams of any mushrooms, chop 1 bell pepper... You will also need 150 grams of milk, 2 tablespoons of flour and the same amount of butter.

Boil mushrooms and fry chopped in butter. Add the peppers, cut into strips. After 15 minutes, add flour mixed in milk, and after a couple of minutes and scallops. Season with salt, add spices when it boils, turn off and serve with rice or other cereals.

Pickled scallops

For 250 grams of scallops, you need a pinch, a little black and, salt and olive oil (tea spoon).

Mix all the spices and rub the scallops with them. Place in a bowl and pour over with olive oil. After 15 minutes, the scallops are ready.

Marinated scallops can be used directly in salads, or can be fried on all sides and served with a side dish.

The number and variations of dishes depends on the hostess's imagination, and it is impossible to spoil a dish with scallops if you do not digest and overcook them.

Did you like scallops? Beneficial features they were also appreciated by cosmetologists. Therefore, in the composition of some creams, masks and lotions, you can find scallop extract.

And crayfish are familiar to many, but not everyone knows what kind of animal such a scallop is. How to cook this gourmet seafood delicacy, you will learn from this article.

The scallop is a bivalve mollusc found in almost all seas. Considered dietary low calorie seafood with a high content of protein and such useful minerals as iodine (according to this indicator, scallop is 150 times higher than beef), phosphorus, magnesium, iron, copper, manganese, zinc, cobalt. Contains vitamin B 12, riboflavin, thiamine, calcium in scallop meat. The use of this delicacy helps to lower blood cholesterol, has a beneficial effect on nervous system, the scallop is especially useful for men, as it increases potency.

However, the above applies to a properly prepared delicacy. It's time to reveal a few secrets of creating delicious and healthy dishes from scallop.

Scallop cooking tricks

How to cook scallops

The most popular way to cook scallops is boiling.

You will need:

• bay leaf - 2 pieces,
• tomato or garlic Sause – 2-3 tablespoons,
• greens to taste
• salt to taste.

Cooking method

• Put scallops in boiling salted water for no more than 5 minutes, otherwise they will become "rubbery". The readiness of the delicacy can be guessed by its white color.
• Cut the meat into strips.
• Sprinkle with lemon juice.
• Sprinkle with herbs and pour over the sauce. Boiled scallop snack is ready! A great addition boiled rice will become to it.

How to fry scallops

Another simple and therefore popular way to cook scallops is frying.

You will need:

• scallops - 5 pieces,
• salt to taste
• black pepper - to taste,
• olive oil - 2-3 tablespoons.

Cooking method

• Salt and pepper the defrosted scallops.
• Put in a frying pan with non-stick coating into hot oil. Fry for 2 minutes. Turn over. Fry for another minute and a half.
• Put the fried scallops on a plate and serve with vegetable salad and hot sauce... Let's try!

Scallops stewed with vegetables

You will need:

• scallops - 500 grams,
• bulgarian pepper - 2 pieces,
• tomatoes - 2 pieces,
• onion - 1 piece,
• spinach - 50 grams,
• celery - 50 grams,
• olive oil - 50 ml,
• lemon juice - 1 tablespoon,
• salt to taste
• black pepper to taste.

Cooking method

• My pepper. We remove seeds and stalks. Finely cut.
• Peel the onion. Finely chopped.
• My tomatoes. Cut into small cubes.
• My spinach and celery. We dry it. Chop finely.
• Fry the prepared vegetables in hot olive oil.
• Salt the vegetables and, after they let the juice out, lay out the scallops, which you first need to salt and pepper a little.
• Cover the pan with a lid and simmer seafood with vegetables for 8 minutes, remembering to stir occasionally.
• We shift the finished yummy into beautiful dish... Sprinkle with lemon juice. Sprinkle with chopped herbs. Serving to the table!

Baked scallops

You will need:

• scallops - 24 pieces,
• champignons - 100 grams,
• green onions - 100 grams,
• hard cheese (optional) - 50 grams,
• white onions - 2 pieces,
• butter - 3 tablespoons,
• cream with a fat content of 33% - 200 ml,
• dry white wine - 100 ml,
• salt to taste
• freshly ground white pepper - to taste.

Cooking method

• Peel the onions. Cut into half rings.
• My green onion. We dry it. Cut into small pieces diagonally.
• We clean the champignons. We cut each mushroom into 4 parts.
• In a saucepan, melt half of the butter specified in the list of ingredients.
• Fry in oil onion within 5 minutes.
• Add mushrooms and green onions to the onion. While stirring, continue to fry for another 3 minutes. Then we transfer the fried vegetables to another dish.
• Pour wine into a saucepan in which onions and mushrooms were fried. Evaporate until the volume is reduced by 2 times.
• Add the remaining butter, scallops, cream to the wine. Salt and pepper. Simmer over moderate heat for one minute, stirring constantly.
• TO finished mass add the fried vegetables. We mix. We lay out the yummy in portioned heat-resistant forms and send it to the oven, preheated to 250 degrees for 2-3 minutes. If you want to form golden brown, then you can sprinkle it all with grated cheese on top. Try it!

Solyanka with scallops

You will need:

• stewed cabbage - 1 kilogram,
• scallop - 600 grams,
• cheese - 50 grams,
• olives - 10 pieces,
• pickled cucumbers - 3-4 pieces,
• onions - 2 pieces,
• lemon - 1/2 piece,
• cooking fat - 3 tablespoons,
• vegetable oil - 2 tablespoons,
• - 2 tablespoons,
• tomato paste - 2 tablespoons,
• salt to taste
• pepper - to taste
• pickled fruits - optional.

Cooking method

• Cut the scallops into pieces weighing about 30 grams.
• Fry in vegetable oil until tender (how to do this is indicated in the recipe above).
• Peel the onion. Finely cut.
• Fry the onion with tomato paste.
• We clean the pickled cucumbers, remove not only the skin, but also the seeds. Cut into slices.
• Simmer cucumbers in a little water until soft.
• Drain off excess liquid. Add onions and capers to the cucumbers. Cover with a lid. Simmer for 10 minutes.
• Pour some fat into the bottom of the saucepan.
• We spread the stewed cabbage, but not all, but about 2/3.
• Then put the scallops in an even layer.
• Then comes the turn of cucumbers and onions.
• Cover everything on top with the remaining cabbage and sprinkle with grated cheese.
• Pour the remaining fat over and put it in the oven until a delicious cheese crust is formed.
• Decorate the finished hodgepodge with olives, lemon slices and pickled fruits. We are taking a sample!

Scallops in a creamy sauce

Scallops go well with creamy sauce... Create this cooking masterpiece everyone can.

You will need:

• scallop - 500 grams,
• white dry wine - 200 ml,
• cream 35% - 100 ml,
• onions - 1 piece,
• olive oil - 1 tablespoon
• flour - 1 teaspoon,
• salt to taste
• freshly ground black pepper - to taste.

Cooking method

• Peel the onion. Chop finely. Fry in olive oil.
• We pour in the wine. Add salt and pepper.
• Divide the scallops into 2 parts. Put in a frying pan with onions and wine. Fry on both sides for one minute.
• Put the fried scallops in a baking dish.
• Pour flour into the sauce remaining in the pan. We mix.
• Gently pour the cream into the boiling sauce. We mix. We remove from the fire.
• Strain the finished sauce and pour it over the scallops.
• We bake in an oven heated to 250 degrees for 2-3 minutes. Then you can try!

Scallops in bacon

You will need:

• scallops - 500 grams,
• bacon - 5-6 thin slices,
• cherry tomatoes - 12-18 pieces,
• butter - 4 tablespoons,
• lemon juice - 1 tablespoon
• dijon mustard - 2 tablespoons
• - 2 teaspoons,
• salt to taste
• ground black pepper - to taste.

Cooking method

• Mix the butter melted in a water bath or in a microwave oven, worcestershire sauce, Dijon mustard and lemon juice. Add some salt and pepper. We mix.
• Dip scallops into the prepared marinade. We leave for 20 minutes.
• While the meat is marinating, cut the bacon into strips long enough to wrap each scallop.
• Wrap the pickled scallops in bacon.
• We string the scallops on wooden skewers, alternating seafood with cherry tomatoes. Water the kebabs with the remaining marinade.
• Bake on a wire rack over hot coals for 10-12 minutes. You can cook this dish in the oven, in the "Grill" mode, then it is not necessary to string scallops on skewers, it is enough to fix the bacon with a toothpick.

Scallop with mushrooms

You will need:

• boiled scallop - 200 grams,
• champignons - 150 grams,
• bulgarian pepper - 1 piece,
• butter - 2 tablespoons,
• flour - 2 tablespoons,
• milk - 3/4 cup,
• salt to taste.

Cooking method

• We clean the mushrooms. Mine. Boil until tender.
• My pepper. We remove seeds and stalks. Cut into strips.
• We also cut the boiled mushrooms into strips.
• Fry mushrooms and peppers in vegetable oil.
• After the mushrooms begin to brown, add flour and, stirring constantly, carefully pour in the milk. Cook for just a couple of minutes from the moment it boils.
• Add the boiled scallop cut into slices (we described how to cook seafood above) and bring to a boil again.
• We serve the dish to the table with boiled potatoes or rice. Enjoy your meal!

A scallop is a shellfish that contains B vitamins, minerals and trace elements. He has a pleasant delicate tastetherefore it is appreciated by gourmets. Compared to other seafood, scallops are quite expensive. The scallop muscle, which connects the shells, is eaten. The product can be fried, stewed, boiled, baked, and also added to various dishes.

How to cook frozen scallops?

Composition:

1. Frozen scallops - 1 kg
2. Greens - 1 bunch
3. Olive oil - 10 tablespoons
4. Garlic - 5 cloves
5. Lemon juice - 1 tsp
6. Salt and spices to taste

Preparation:

• First you need to prepare the marinade. To do this, finely chop the herbs, pass the garlic through a press, add olive oil, salt and lemon juice.
• Thaw the scallops, place them in the marinade and leave for 30-40 minutes. Then fry in olive oil over low heat. You need to fry the scallops for about 2 - 3 minutes on each side.
• Put on a beautiful dish, garnish with herbs and lemon wedges. Vegetables and rice are ideal as a side dish for scallops.

How to cook scallops: recipe

Composition:

1. Scallops - 1 kg
2. Butter - 100 g
3. Salt and pepper to taste

Preparation:

• Pour over frozen scallops cold water and wait until it is completely defrosted. You can use the microwave for this, but in this case the defrosting is uneven.
• Then cut the clams into small pieces, pour boiling water over and leave for 5 - 10 minutes. Place the scallops in a colander and let the water drain. While the water is draining, heat the skillet, melt the butter, and add the scallop pieces. Fry the clams for 2 to 3 minutes. Do not forget to salt and pepper the dish. If you wish, you can pour lemon juice on the scallops and garnish with chopped herbs.
• The dish is ready! Suitable for this recipe as a side dish boiled potatoes or fried eggs.

Scallop in mustard sauce

Composition:

1. Scallops - 500 g
2. Onions - 1 pc.
3. Lemon juice - ½ tbsp.
4. Vegetable oil - ½ tbsp.
5. Mustard - 5 tablespoons
6. Sugar - 3 tsp
7. Salt and pepper to taste

Preparation:

• Rinse the scallops under running water and place in boiling water. Boil the clams for 2 minutes, then cool and cut into strips.
• In a deep bowl, combine the mustard, sugar, salt, pepper and vegetable oil... Pour in the lemon juice in a thin stream and beat the sauce until smooth.
• Peel the onions, cut into half rings and add to the scallops. Toss the clams with mustard sauce and refrigerate for half an hour.

Scallop in bacon

Composition:

1. Scallops - 1 kg
2. Bacon - 400 g
3. Butter - 200 g
4. Ground chili - 3 tsp
5. Cayenne pepper - 1 tsp
6. Salt to taste

Preparation:

• Rinse the clams under running water and discard in a colander. Cut the bacon into strips. Wrap each scallop tightly with bacon and pierce with a toothpick.
• Preheat the oven to 200 degrees, put the scallops on a baking sheet with a wire rack and place in the oven for 20 minutes, periodically turning the appetizer.
• Melt the butter in a saucepan, add the chili, cayenne pepper and salt. Toss the sauce and drizzle the scallops over the bacon. Such a dish will become ideal option party snacks.

Scallops with bell pepper: recipe

Composition:

1. Frozen scallops - 500 g;
2. Bulgarian pepper - 3 pcs.
3. Butter - 100 g
4. Garlic - 3 cloves
5. Basil - 1 bunch
6. Paprika - to taste
7. Cayenne pepper - to taste
8. Salt to taste

Preparation:

• Thaw the clams by pouring cold water over them. Put the defrosted scallops on paper towel and dry thoroughly. Melt the butter in a skillet and fry the clams until golden brown.
• Peel the garlic and cut into slices. Wash peppers, remove seeds and cut into thin strips. Fry the peppers in the scallop pan, add garlic, salt and spices.
• Coarsely chop the basil, add to the pan with the pepper. Place scallops and peppers on a dish.

Scallops with mushrooms

Composition:

1. Scallops - 500 g
2. Champignons - 300 g
3. Butter - 4 tablespoons
4. Flour - 4 tablespoons
5. Milk - 1 tbsp.
6. Salt and spices to taste
7. Bell peppers - 2 pods

Preparation:

• Peel and rinse the champignons, cut the pepper into strips. Boil mushrooms, cut into slices and fry. Add pepper, flour and milk to the pan to the mushrooms. Bring milk to a boil and cook for 3 minutes.
• Cut the scallops into small pieces and add to the skillet. Bring to a boil again. Do not forget to salt and pepper to taste. Ready snack can be served with boiled potatoes or rice.

Scallops are a treasure trove of vitamins, minerals and proteins. You can make salads, side dishes, and snacks from shellfish. The main thing in cooking scallops is their right choice... If you buy a fresh and high-quality product, you can be sure that any dish will turn out delicious.

The bivalve clam that is popular around the world is the scallop. This one is very helpful and nutritious product contains a large number of protein and surpasses many meat products... Possesses pleasant delicate aftertaste and a sweet aftertaste.

Fried scallops

Scallops are a delicacy that the right approach it turns out not only tasty, but also very tender. For cooking, you need a minimum of food and time.

Ingredients:

• scallop - 6 pcs.;
• butter - 12 g;
• olive oil - 1 tbsp the spoon;
• salt;
• black pepper.

Preparation:

Defrost marine product better in natural conditionsshifting to refrigerator compartment from the freezer. But if there is no time, you can use cold water, where to put the scallops. It is prohibited to use hot water and microwave oven.

1. Rinse and dry the product. Use a paper towel. Season with salt and pepper on all sides.
2. Heat the skillet. Pour in olive oil, when warmed up, add butter. Warm up. Place scallops. During frying, make sure that the scallops do not touch.
3. Wait until the liquid has completely evaporated, then fry until golden brown. As soon as a crust appears - remove from heat, otherwise they will become rubber and tough.
4. Turn over and fry for two minutes.

How to stew with vegetables

In this recipe, you will learn how to cook scallops for a delicious meal that will satisfy the most fastidious gourmets.

Ingredients:

• salt - 2 tsp;
• scallops - 950 g;
• beans - 270 g green;
• black pepper - 0.5 tsp;
• bell pepper - 2 pcs.;
• greens;
• butter -2 tbsp. spoons;
• olive oil - 2 tablespoons spoons;
• garlic - 2 cloves.

Preparation:

1. Defrost, rinse and then dry the seafood. Chop the pepper.
2. Heat a frying pan and add oil. Heat and add the pepper cubes and beans. Add salt and pepper. Stir and fry until the beans are soft.
3. Melt the butter in a separate skillet and fry the chopped garlic cloves. After three minutes, remove the garlic and place the seafood. Cook each side for three minutes.
4. Transfer to a plate and place vegetables next to it. Sprinkle with chopped herbs.