The soft fleshy texture and delicately mild sweet flavor of scallops appeal even to those who are not particularly fond of fish or other marine products. Like many seafood, scallop is a delicacy. Containing omega-3 fatty acids and relatively low in calories, they are one of the richest sources of protein. Another thing about this seafood delicacy is that many people like their versatility, they can be cooked in a variety of ways, from simple frying or grilling to soups, stews, and other dishes. Therefore, you definitely need to learn more about the benefits of this seafood, how to choose, cook and eat it correctly.

What are sea scallops and what do they look like?

From year to year, people increasingly began to cook and eat this marine product. For example, in France they don’t imagine breakfast, lunch or dinner without it at all. Therefore, having visited a French restaurant, it is impossible to refuse a dish with scallops. But many of our compatriots do not know what scallops are, what they look like. And this is quite justified. Although we have maritime borders, most of us live far from the sea and ocean.

At the bottom of many seas and oceans live peculiar molluscs, which are known throughout the world as scallops. In appearance, they may resemble oysters or mussels. But still different from them. Scallops are mollusks that have two beautiful shells. If oysters and mussels have a smooth shell, then in scallops it is ribbed or serrated and resembles a comb, 20 centimeters in size (diameter).

The sink consists of two shells hinged to each other at one end, thanks to which it can be opened and closed. Biologists, they belong to the family of bivalves and belong to the order Pectinoida.

Unlike other shellfish we eat, such as mussels and oysters, most species of scallops are free-swimming and can move along the seafloor, moving a few centimeters at a time, rapidly opening and closing their shells in the process.

Thanks to the clapping of the shell valves, the mollusk moves not only along the bottom, but also rises up. Inside the shell is a jelly-like substance called the mantle. Along its edge there are up to a hundred scallop eyes. When the flaps slam shut (during a period of danger), muscles are used (they are also called a single muscle), which look like a certain substance of gray or pink color, which is a column.

The edible part of the scallop is the white muscle that opens and closes the shell flaps. The reproductive glands known as "corals" are also edible, though not widely consumed. The color of the muscle itself can vary from light ivory to beige.

Raw scallop is usually round in shape, somewhat translucent. Large scallops can be 2.5 to 5 centimeters thick. But most species are much smaller.

Scallops are found in all oceans and seas. There are several hundred species of these bivalves. In Europe, the most popular type is the Icelandic scallop. We are found in the Barents Sea in its southeastern part.

In addition, seaside and Black Sea scallops are commercial species. The habitats of the first are near the coasts of Sakhalin and Kamchatka. The second is the waters of the Black Sea.

What do scallops look like?

Sea scallops composition and useful properties

It is not uncommon when a consumer, although he considers seafood valuable for the body, in most cases does not think about their composition and the beneficial substances that they contain.

Not at all appetizing at first glance, scallop meat contains:

• easily digestible protein (by the way, it is completely digested);
• fats;
• carbohydrates (although some experts claim their absence);
• essential amino acids;
• nitrogenous substances;
• lipids;
• water;
• B vitamins (pyridoxine, riboflavin, thiamine, cyanocobalamin (B12), nicotinic acid);
• minerals represented by magnesium, sodium, sulfur, calcium, copper, iodine, iron, phosphorus, nickel, molybdenum, chlorine, zinc, fluorine, manganese and others.

The calorie content of 100 grams of seafood meat varies from 88 to 92 kilocalories.

If we talk about the beneficial properties of this type of seafood, then first of all it is necessary to note the protein that the body needs as the main building material of cells and a source of amino acids. One 100 gram serving contains about 18 grams of protein, and is a good source of primarily three amino acids: cystine, tryptophan, and isoleucine.

Cystine is a sulfur-containing amino acid needed for healthy skin, hair, bones and connective tissue. This amino acid plays an important role in the metabolism of vitamin B6, in the healing of burns and wounds, and in the production of insulin.

Tryptophan helps regulate appetite, elevates mood, and is important for good, healthy sleep.

Isoleucine is another important amino acid for human health. It is involved in the repair of muscle tissue and may contribute to faster muscle recovery after exercise.

Although scallops contain fat, they contain very little of it. There is only 1 gram in one 100 gram serving. They, albeit a little, but still give us Omega-3 fatty acids (only about 0.35 grams per serving). Our body cannot produce these fatty acids on its own, but they are important for health. Omega-3s play a role in maintaining normal brain function, growth and development. They also help reduce inflammation and reduce the risk of cancer, heart disease, and arthritis.

Foods that are high in protein but low in fat can prevent excess calorie intake and the accumulation of elevated cholesterol levels.

Sea scallops contain various minerals useful for the human body. First of all, iodine, selenium and zinc should be highlighted in this list. One serving (100 grams) contains almost 26 percent of the daily value of selenium and 9 percent of zinc. Selenium is an antioxidant and helps prevent the oxidative effects of free radicals. Zinc is involved in over 100 different enzymatic reactions. It helps support the immune system, is involved in protein synthesis, cell division, and promotes wound healing. Iodine is needed for the functioning of the thyroid gland. Products containing this element are necessary in the diet of both adults and children. It should be noted that it is almost 150 times more in scallops than in the same serving of beef.

They are also a good source of phosphorus, magnesium, potassium, and sodium. Calcium and phosphorus are the most abundant minerals in the human body. Phosphorus is especially important for the good condition of bones and teeth. It is in scallops about 30 percent of the daily requirement.

Magnesium is involved in over 300 biochemical reactions and is also important for bones. One serving can provide 19 percent of this element. By causing blood vessels to relax, it helps lower blood pressure while improving blood flow.

Potassium is primarily important for the cardiovascular system, as well as for the proper formation of cells. It plays a role in normal muscle function and maintains normal blood pressure.

Scallops are an excellent source of vitamin B12. We need this vitamin to convert homocysteine, a substance that can have an adverse effect on the walls of blood vessels. High levels of homocysteine ​​have been linked to an increased risk of atherosclerosis, diabetic heart disease, heart attacks, and strokes. Some studies show a link with the risk of osteoporosis: people who have a low content of this vitamin are more prone to this disease. This is especially true for women. It is they who most often suffer from this disease, especially after the onset of menopause.

sea ​​scallops health benefits

In fact, any seafood is useful for a person from one point of view or another. Sea scallops, which belong to the category of seafood, can bring the following benefits to the body:

• stabilize and normalize the work of the stomach and pancreas;
• strengthen the nervous system;
• cure psycho-emotional disorders;
• strengthen bone tissue, in particular teeth;
• normalize the functioning of the thyroid gland;
• prevent and treat atherosclerosis (vascular cholesterol plaques are destroyed);
• remove excess and “bad” cholesterol from the blood;
• help to reduce body weight in case of obesity;
• provide stable work of muscles, ligaments and tendons;
• contribute to the production of easily digestible protein in the body, which is considered a building material for all cells;
• at the intercellular level, they activate metabolic processes;
• strengthen the human body as a whole;
• are used as a valuable natural dietary food product;
• there is a rejuvenation of the body by increasing regenerative functions;
• increase the level of testosterone produced;
• strengthen "male power", maintaining potency for a long time (scallops are considered natural aphrodisiacs and are highly valued by oriental men).

In cosmetology, it is customary to use the extract of these sea mollusks, which is added to many creams, lotions and face masks.

How to choose scallops

Back in the days of ancient Greece, there was no problem choosing the so-called shell food. After all, it was always fresh, because it was very popular.

Today, to prepare a tasty and healthy scallop dish, you need to find the right approach to choosing a product that is most often sold in stores peeled.

Thus, you should pay special attention to the following:

• sizes (Chilean are the smallest, Irish or Scottish are considered medium, seaside and Japanese scallops are considered the largest);
• color (it should be cream or light pink, but in no case white, because whiteness indicates prolonged soaking in order to extend shelf life);
• smell (it should resemble a warm sea);
• for frozen scallops, the packaging with the production date becomes the main choice when choosing (it should not have a leak).

How to store scallops

Since scallops are extremely perishable, they are usually removed from the shell, washed and frozen. Ice is allowed.

When storing all types of seafood, including scallops, it is important to keep them cold as seafood is very sensitive to temperature. Therefore, when buying scallops or other seafood, be sure to put them in the refrigerator as soon as possible. If this is not possible to do quickly, then after purchase, put them in a cooler bag so that they remain cold and do not deteriorate.

The temperature of most refrigerators is slightly warmer than the ideal temperature for storing seafood. Therefore, to ensure maximum freshness and quality, it is important to use special storage methods to create the optimal temperature for preserving scallops. One of the easiest ways to do this is to place the scallops, which need to be well wrapped, in an ice-filled baking dish. Then place them on the bottom shelf of the refrigerator, where the lowest temperature is maintained.

Refill ice once or twice a day. Scallops can be refrigerated for up to two days, although they should be purchased shortly before cooking.

You can extend the shelf life of scallops by freezing them. To do this, put them in a plastic container and place them in the coldest part of the freezer, where they will keep for about three months.

How to cook sea scallops

Despite the fame of scallops in cooking since ancient times, they still won special honor from the French. After all, it was in France that culinary specialists learned to make truly masterpiece dishes from them.

In order to do everything right if it is impossible to purchase freshly caught mollusks, but only frozen ones, they must be:

• thaw at room temperature;
• do not use hot water or a microwave;
• do not unpack the scallops until they are completely defrosted.

Alternatively, they can be placed in the refrigerator to defrost.

And only after all these stages, you can start cooking by choosing your favorite dish. The scallops should be cooked within a few minutes, as prolonged cooking will make them tough and fibrous, and therefore not tasty.

The main methods for preparing scallops are as follows.

Cooking. To do this, lower the seafood into salted boiling water and count to 100; after this time, you need to quickly remove the scallops.

Roasting. A piece of butter is melted in a frying pan. Scallops are placed in it with culinary tongs, taking into account their quick turning. Fry until golden brown on all sides.

Pickling. A mixture of cinnamon, black and red pepper is used as a marinade. The scallops are dipped in the marinade, placed in a glass dish and then drizzled with olive oil. Literally in 15 minutes, marinated scallops are ready to eat.

Any option for cooking scallops becomes a good component of salads, cereals, vegetable and fish soups. They can be consumed fresh raw. In order to make the meat spicy, it is poured with lemon juice or olive oil.

Cooked scallops can be served with papaya, cilantro, jalapeno and ginger salsa.

Leek, cherry tomatoes are suitable for barbecue of marinated scallops. Roast the kebab in the oven, basting or brushing with garlic olive oil after cooking.

Scallops can be added to gazpacho soup, which will give a better taste to the dish and provide additional nutrients.

Contraindications and harm of scallops

Unfortunately, such marine products are not useful for all their consumers. First of all, it is worth checking the level of calcium in the blood. When it is normal, it is better to refuse a delicious dish with scallops, because an allergic reaction may occur (and this is a very unpleasant effect that can forever cause an aversion to the tender meat of the sea).

Individual intolerance, although it refers to rare cases, but it also happens.

In general, scallops are a healthy seafood, rich in protein and other nutrients.

Learn more about the benefits of scallops, how to choose, store and eat.

Sea scallops occupy a special position among seafood. They are no less tasty than crabs or shrimp and no less nutritious than squid or mussels, but they have much more tender meat than all other inhabitants of salt water. Therefore, not every housewife will be able to cook scallops deliciously. And given that fresh or even slightly chilled seafood is rarely sold in our latitudes, then you have to cook frozen scallops, and this is even more difficult. However, nothing is impossible for a culinary specialist who wants to please loved ones with a delicious dish, and at the same time master a couple of new recipes.

We suggest you cook frozen scallops in several ways, listed in order of increasing difficulty. This will allow you to choose the most suitable and most affordable recipe based on your capabilities, goals and free time. In any case, no matter what you choose, scallop dishes turn out to be tasty, satisfying and at the same time dietary-healthy. For this reason alone, it is worth at least occasionally cooking scallops for yourself and your family.

Composition, benefits and taste of scallops
Scallops are a whole family of bivalve molluscs with a characteristic shell shape that looks like a bird's comb or a stylized crown. Inside the shell hides the muscular body of the mollusk, which is used in cooking. The taste of scallops is delicate and characteristic, it is easy to distinguish it from other seafood delicacies by a sweetish aftertaste, which not only does not spoil dishes with scallops, but also makes them especially savory. This feature is due to the complex chemical composition of these delicious seafood.

Shellfish are 17-20% easy-to-digest protein with a complete amino acid composition, while carbohydrates (3% by weight) and fats (2% by weight) make up only a small fraction of the composition. Therefore, the calorie content of the scallop is low: only 92 kcal / 100 g. But the low energy value does not detract from the nutritional qualities, and they are truly outstanding in scallops: zinc, iodine, nickel, fluorine, molybdenum, chlorine, as well as vitamins PP (niacin ), E and group B. This composition makes the scallop an ideal product for any diet: even for weight loss, even for recovery.

Judge for yourself: lean protein is easily absorbed even by a weakened digestive system, so scallops can and should be included in the diet of recovering patients recovering from surgery or treatment. This food is suitable for both children and the elderly. Sports and fitness enthusiasts seeking to build a muscular and beautiful body appreciate scallops for their high amount of essential amino acids and eat them even during pre-competition drying. Finally, scallops are worth a try for everyone who is not indifferent to tasty and healthy food and likes to cook at home.

How to cook frozen sea scallops?
If you have ever ordered a dish with scallops in a restaurant at least once, then most likely you were served them right on the shells. At home, it is difficult to achieve such frills as buying scallops with shells - they get peeled on the shelves. Moreover, you can buy fresh scallops only near the sea coast, while supermarkets sell mostly frozen seafood. What to do with frozen scallops? And here's what:

• First, you should choose small scallops, which are tastier and more tender than large clams. It is most convenient to do this if seafood is sold by weight, and not in factory packaging.
  
• Secondly, before cooking, store them in the freezer and avoid re-freezing, after which the product will lose its taste and the lion's share of the benefits.
  
• Thirdly, you need to defrost scallops gradually, first placing them on the shelf of the refrigerator, and then at room temperature.
  

If you are in a hurry, you can drop a tightly tied bag of frozen scallops into a bowl of warm water and thaw using this quick method. But it is better not to abuse this method. And after the scallops have thawed and become soft, they can be boiled, fried, stewed and various snacks can be prepared from them.

How to cook frozen sea scallops?
Boiled scallops are the easiest and fastest way to cook them. Boiling scallops takes very little time, and the result is a ready-to-eat dish or the basis for other, more complex culinary compositions:
Boiled scallops are in perfect harmony with a side dish of rice, cereals and potatoes. Spices for scallops do not need to be chosen specially - ready-made mixtures for fish and / or standard spices and herbs are quite suitable.

How to fry frozen scallops?
Frying a scallop is even easier than boiling it. Before frying, frozen clams are thawed and then cooked in a pan:
Tender scallop fillets are easy to overcook if left in the pan for too long. The time given in the recipe is for whole clams, so shorten it if you're frying sliced ​​scallops. After frying, serve them immediately, because they are much tastier when hot than when they are cold.

What to cook with sea scallops?
Scallops can not only be boiled and fried, but also stewed, marinated and baked in paella, with cheese and bacon. Try these recipes to get started:
All scallop recipes, simple and complex, can be adapted to your abilities, tastes and the current season. For example, instead of fresh herbs, you can use dried herbs, and serve sauerkraut as a side dish. Sea scallops will not quarrel with almost any food on your table and will fit perfectly into the festive menu. Like any seafood, they cook quickly and digest quickly, leaving no heaviness in the stomach. We wish you bon appetit and inspiration for new culinary experiments!

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

The scallop is a bivalve mollusk found in almost all seas. It is considered a dietary low-calorie seafood with a high content of protein and useful minerals such as iodine (according to this indicator, scallop is 150 times superior to beef), phosphorus, magnesium, iron, copper, manganese, zinc, cobalt. Contained in scallop meat is vitamin B 12, riboflavin, thiamine, calcium. The use of a delicacy helps to lower cholesterol in the blood, has a beneficial effect on the nervous system, scallops are especially useful for men, as they increase potency.

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

Tips for cooking sea scallops

Choose scallops that are shock-frozen or glazed;

Defrost seafood should be at room temperature, but not in a microwave oven or in water, as this will spoil its taste;

You can save the taste of scallops if you lower them for a quarter of an hour in cold milk, diluted with water in a ratio of 1: 1. By the way, such a procedure will not only preserve the amazing taste of seafood, but also give them special tenderness and juiciness;

And most importantly - the scallops should not be subjected to a long heat treatment, the maximum cooking time is 5 minutes, otherwise they will become tough.

How to cook sea scallops

Boiling is the most popular way to cook scallops.

You will need:

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

Cooking method

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

How to fry scallops

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

You will need:

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

Cooking method

• Season the thawed scallops with salt and pepper.
• Place in a non-stick frying pan with hot oil. We fry for 2 minutes. We turn over. Fry for another one and a half minutes.
• Place fried sea scallops on a plate and serve with vegetable salad and spicy sauce. Let's try!

Sea scallops stewed with vegetables

You will need:

• sea ​​scallops - 500 grams,
• bell 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. Remove seeds and stems. Finely cut.
• We clean the onion. We chop finely.
• My tomatoes. Cut into small cubes.
• Wash spinach and celery. We discuss. We chop finely.
• Fry prepared vegetables in hot olive oil.
• We salt the vegetables and, after they start up the juice, lay out the scallops, which must first be slightly salted and peppered.
• Cover the pan with a lid and simmer seafood with vegetables for 8 minutes, remembering to stir occasionally.
• We shift the finished yummy into a beautiful dish. Sprinkle with lemon juice. Sprinkle with chopped herbs. Let's go to the table!

Baked sea scallops

You will need:

• sea ​​scallops - 24 pieces,
• champignons - 100 grams,
• green onions - 100 grams,
• hard cheese (optional) - 50 grams,
• white onion - 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

• We clean the onion. We cut in half rings.
• My green onion. We discuss. Cut into small pieces diagonally.
• We clean the mushrooms. Cut each mushroom into 4 pieces.
• In a saucepan, melt half of the butter indicated in the list of ingredients.
• Saute onion in oil for 5 minutes.
• Add mushrooms and green onions to the onion. While stirring, continue to fry for another 3 minutes. After we transfer the fried vegetables to another bowl.
• Pour the wine into the saucepan in which the onions and mushrooms were fried. Boil 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.
• Add fried vegetables to the finished mass. We mix. We lay out the yummy in portioned heat-resistant forms and send it to the oven, heated to 250 degrees for 2-3 minutes. If you want a golden crust to form, then you can sprinkle it all with grated cheese on top. Try!

Solyanka with scallops

You will need:

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

Cooking method

• Scallops cut into pieces weighing about 30 grams.
• Fry in vegetable oil until cooked (how to do this is indicated in the recipe above).
• We clean the onion. Finely cut.
• Fry the onion with tomato paste.
• We clean pickled cucumbers, remove not only the skin, but also the seeds. We cut into slices.
• Simmer cucumbers in a small amount of water until soft.
• Drain excess liquid. Add onions and capers to cucumbers. We 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 lay the scallops in an even layer.
• Then comes the turn of cucumbers and onions.
• Top everything with the remaining cabbage and sprinkle with grated cheese.
• Drizzle with the remaining fat and send to the oven until a delicious cheese crust is formed.
• We decorate the finished hodgepodge with olives, lemon slices and pickled fruits. Let's take a test!

Sea scallops in creamy sauce

The scallops go great with the creamy sauce. Everyone can create this culinary masterpiece.

You will need:

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

Cooking method

• We clean the onion. We chop finely. Fry in olive oil.
• We add wine. Add salt and pepper.
• We divide the scallops into 2 parts. Put in a pan with onions and wine. Fry on both sides for one minute.
• Place the fried scallops in a baking dish.
• Pour the flour into the sauce remaining in the pan. We mix.
• Carefully pour the cream into the boiling sauce. We mix. We take it off the fire.
• Strain the finished sauce and pour over the scallops.
• Bake in an oven heated to 250 degrees for 2-3 minutes. After you can try!

Sea scallops in bacon

You will need:

• sea ​​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, Worcestershire sauce, Dijon mustard and lemon juice, melted in a water bath or in a microwave oven. Add some salt and pepper. We mix.
• Dip the sea 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 pickled scallops with bacon.
• We string the scallops on wooden skewers, alternating seafood with cherry tomatoes. Drizzle the skewers with the remaining marinade.
• Grill over hot coals for 10-12 minutes. You can also 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.

Sea 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. My. Boil until ready.
• My pepper. Remove seeds and stems. We cut straw.
• Boiled mushrooms are also cut into strips.
• Fry mushrooms and peppers in vegetable oil.
• After the mushrooms begin to brown, add the flour and, stirring constantly, carefully pour in the milk. Cook for just a couple of minutes from the moment of boiling.
• Add sliced ​​boiled scallop (how to cook seafood, we reported above) and bring to a boil again.
• Serve the dish with boiled potatoes or rice. Bon appetit!

Add recipe to favorites!

Scallops- sea mollusks, which have recently been often found on the shelves of supermarkets in frozen form. This dietary seafood with a high protein content and a huge amount of minerals easily absorbed by the body ( iodine, phosphorus, magnesium, iron, copper, manganese, zinc, cobalt, etc.). The meat of sea scallops is very tender, it tastes sweet, it is considered an exquisite delicacy, not for the everyday menu. Unfortunately, they are quite expensive, but they often pass by because they do not know how to cook this "beast". There are many recipes with scallops, but the easiest way is to fry them in a pan. Let's do it together.

You will need:

• scallops
• ground black pepper
• extra virgin olive oil
• sesame seed
• lemon

It is best to buy chilled scallops, but they are not sold everywhere, and they are less affordable than frozen ones. From frozen, it is better to choose the smallest scallops, their meat is more tender. Scallops should be thawed at room temperature: 400 grams will defrost in about 1 hour. Do not defrost this seafood in hot water and in the microwave.

Step by step photo recipe:

Rinse thawed scallops, pat dry with paper towels, season with salt and pepper.

Place the scallops in a bowl, drizzle with olive oil, stir and refrigerate for 20 minutes.

While the scallops are marinating, toast a handful of sesame seeds in a pan. Stir and do not overcook, sesame seeds burn quickly. As soon as it starts to brown, pour it onto a dry plate.

Roast the scallops in a dry, hot skillet.

Once one side of the scallop is browned, turn it over and fry the other side.

Put the finished scallops on a dish, pour over lemon juice, extra virgin olive oil, sprinkle with sesame seeds and freshly ground pepper.

Tender, sweet white scallop meat will surely please you. Scallops should be eaten immediately before they cool down. For a side dish, it is better to cook rice in advance. Bon appetit!

Sea scallops prepared in this way will be an exquisite addition to paella → Paella

Pairs well with sea scallops. rice and spinach- it turns out an original and beautiful dish → Sea scallops with rice and spinach

Friends!
On the site "Mom's stove" already more two hundred and sixty recipes for every taste!
And now we have instagram http://instagram.com/maminapechka
I would be grateful if you add "according to the recipe @maminapechka" when you post pictures on social media.

Scallops. Short recipe.

• scallops
• ground black pepper
• extra virgin olive oil
• sesame seed
• lemon

Defrost scallops at room temperature. Wash, salt, pepper. Place the scallops in a bowl, drizzle with olive oil and refrigerate for 20 minutes. Fry the scallops in a hot pan without oil on both sides until golden brown. Put on a dish, pour over lemon juice and olive oil, sprinkle with dried sesame seeds and freshly ground pepper.

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

Products
Sea 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 sweet 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 making a scallop joint hot dish, add the 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 sea 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.