If you were unable to get scallops in the shells, then the shells can be replaced 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. Once the meat is completely opaque, the scallops are ready. If they are overcooked or overcooked, they will become hard and tasteless. On average, the time of heat treatment of mollusks is about 5 minutes.
To make it easier to grate the cheese, put it in the freezer for about half an hour.
A bivalve mollusk that is popular all over the world is the scallop. This very healthy and nutritious product contains a large amount of protein and is superior to many meat products. It has a pleasant, delicate aftertaste and a sweet aftertaste.
Scallops are a delicacy that, with the right approach, turns out not only tasty, but also very tender. For cooking, you need a minimum of products and time.
It is better to defrost a seafood product in natural conditions by transferring it from the freezer to the refrigerator. But if there is no time, you can use cold water, where to place the scallops. Do not use hot water or microwave oven.
In this recipe, you will learn how to cook scallops to get a gourmet meal that can satisfy the taste of the most fastidious gourmets.
The most noble type of shellfish for cooking, which cannot be spoiled if you follow simple recommendations.
The advantage of scallop salad is not only amazing taste, but also quick preparation.
This variation of cooking can be found in many restaurants or cook it yourself, surprising the family with a delicious dish.
This dish will easily become a table decoration not only at a family dinner, but also on a festive table.
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 mollusks 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 spicy. This feature is due to the complex chemical composition of these delicious seafood.
Shellfish consist of 17-20% of easy-to-digest protein with a complete amino acid composition, and 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 who are recuperating after 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:
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!
Seafood is rich in protein, if possible, include them in your diet more often. And if you really want to try scallops, but they are not found in your area, then come to visit me, I will feed you :-).
By the way, who is losing weight on the program, include seafood in the menu! You should be getting your daily protein intake!
Products
Cooking process
Scallops in the shell are a storehouse of valuable nutrients and natural protein. Seafood is one of the few food products, the quality of which can be no doubt, straight from the bottom of the sea - and on the table! Not everyone is available, unfortunately, but I was more fortunate.
I live by the sea and I can afford to eat seafood delicacies at least every day. We roast at home scallops in the sink in the oven , and in nature - on the coals. Crabs, shrimps, scallops, mussels, sea cucumbers - these products are not worth the price! That's why I love Primorye Who has not eaten fried scallops, he does not know what it means to get real pleasure from food.
1. Scallops in oyster sauce
2. Scallops in shells baked in the oven
3. Scallops baked in garlic sauce
4. Baked scallops in shells with cheese
Sea scallops are a member of the mollusk family. Like most representatives of this species, the scallop has a shell. In most cases, it is sold without it, frozen or fresh. However, in restaurants you can see a lot of dishes where scallops are cooked right in the shells. This can be done at home as well. In addition to the stunning appearance, the scallop has wonderful taste. First you need to learn how to cook scallops in the sink. Let's look at the most effective, colorful and simple recipes for preparing this product.
The composition of the shellfish has many useful components, such as vitamins and protein. You can use the whole body of a scallop, and the shell serves only as a decoration. Scallop fillet is a delicacy around the world, including ours. Its taste is reminiscent of tender crab meat that melts in your mouth.
Cooking scallop in a shell requires minimal knowledge and skills. At the same time, the dish turns out to be unusual and very nutritious. Scallops are boiled, fried, marinated, stewed and salted. And there are gourmets who eat this shellfish raw, combined with olive oil or lemon juice. Read about how to cook in a separate article.
Sea scallops are used as an additive to soup, salad, meatballs, hodgepodge, aspic, pancakes, pies and even cabbage rolls. To achieve the maximum result, you should responsibly approach the choice of seafood. Fresh scallop has an elastic body, cream or pinkish hue. It is important that there are no yellow blotches on the surface. Check the mollusk for smell, it should not be specific, but marine.
Before you choose a method of cooking scallops, you need to defrost them. For this, the bottom shelf in the refrigerator is suitable. However, experts advise using milk for defrosting. Scallops are placed in it and the container is left for a couple of hours at room temperature. It is forbidden to use a microwave and hot water, as there is a risk of spoiling the seafood. In mollusks in small shells, the meat is somewhat more tender, so it is better to give preference to them.
Cooking scallops for snacks or salads begins with their heat treatment. It is necessary to push the shell flaps and get the body of the mollusk. Be sure to defrost and rinse the scallops before doing this. They need to be boiled, for this we put the pan on the stove and turn on the medium heat. When the salted water boils, you can throw in the scallops.
Throw parsley root and pepper to taste. The delicacy is not cooked for a long time, about 5 minutes on a low heat. Like any other seafood, scallops cannot be overcooked. Readiness can be determined by taste or color - the meat should lose its transparency.
Scallops are widely used in Italian and French cuisine, where they are combined with various sauces. For example, oyster sauce really brings out the flavor of shellfish. However, it is important to strictly adhere to the cooking technology so that the dish turns out exactly according to the recipe. The recipe for cooking scallops with photos will greatly facilitate the task.
Ingredients
Preparation time: 5 min
Servings: 1
· 250 gr scallop (excluding shells);
· 1 teaspoon of sesame oil;
· 1 small clove of garlic;
· 1 st. a spoonful of vegetable oil;
· 1 teaspoon soy sauce;
· a little sugar;
· 2 tbsp. spoons of oyster sauce.
Processcooking
Cooking time: 5 min
1. We open the shells and take out the contents.
2. Combine soy sauce with oyster sauce.
3. Add sesame oil and a pinch of sugar. Mix thoroughly until the sugar dissolves.
4. In a frying pan, heat the vegetable oil, where the scallops are added. Saute them with garlic and ginger.
5. After the scallops are golden, you can pour in our sauce mixture. Fry for 30 seconds.
6. The finished dish is sprinkled with herbs and laid out on the sinks.
A great addition to scallops is white wine. It is harmoniously intertwined with the flavor palette of the mollusk and significantly improves its quality. This is the easiest way to cook scallops in sauce.
Gourmets are attracted to the scallop in a shell dish, the cooking recipe requires special accuracy and some knowledge. For cooking baked clams, even a frozen version is suitable. When opening the shell, you can see a black stripe on the body of the scallop - this is the intestine, it is better to remove it. This element does not affect the taste, but it is a little repulsive from a visual point of view.
Ingredients
12 scallops (in shells);
1 slice of loaf;
60 g butter;
Half a lemon;
Salt;
Several sprigs of parsley.
Sea scallops are great for a romantic dinner. After all, this product is a kind of aphrodisiac. The effect is enhanced when combined with wine. The satiety of the product should be noted, and after 6-7 pieces and one glass of wine, heaviness is not felt at all in the stomach. Let's look at how the scallop is prepared in the sink, the recipe is not complicated.
Processcooking
1. We lay out the shells on a special heat-resistant form. Each shell should have a piece of butter.
2. Cut the loaf and parsley into small pieces. The lemon is peeled so as not to be bitter, and the pulp is cut into cubes.
3. Put the oil on a heated frying pan and fry the loaf cubes for a few minutes. Then add salt, parsley, lemon.
4. The oven needs to be heated to 180 degrees, we place the form with our scallops there for exactly 5 minutes. After removing the clams, cover them with the prepared sauce.
5. Return them to the oven for another 2 minutes.
We serve the finished dish with lemon and, of course, with white wine or champagne. Enjoy a good evening in good company!
Not everyone knows how to properly cook scallops in the oven. So, let's start by extracting the body of the mollusk from the shell. First you need to open the shell, there we will see a cream-colored scallop fillet and, possibly, orange caviar. Everything else must be removed and thoroughly cleaned.
Ingredients
Sea scallops in shells;
Garlic;
Greenery;
Salt and pepper;
Butter.
Processcooking
1. Shells with clam are laid out on a baking sheet and placed in a heated oven for 5 minutes.
2. This time will be enough for the clams to release juice. It is drained from the shells, and instead, half a teaspoon of creamy garlic sauce is poured into each shell.
3. To prepare such a sauce, you need to mix 100 g of butter, salt and chopped garlic.
4. The shells are sent back to the oven, this time for 2 minutes.
5. Once removed, the scallop is ready for use. You can decorate it with herbs, vegetables or cheese.
Now you know how to cook scallops in the sink quickly and effortlessly. The dish is complemented by a side dish and good wine.
The process of creating a dish requires some care and compliance with the rules, so we have prepared a recipe for making scallops with a photo for clarity.
Ingredients
Medium-sized scallops;
1 st. a spoonful of vegetable oil;
150 gr of hard cheese;
Half teaspoon ground curry;
Salt and pepper;
Parsley;
Lemon.
Processcooking
1. We begin work with the opening and processing of shells. Before this, the shells must be thoroughly washed, because they will be useful to us in the future. Place the scallop fillet on a plate.
2. First, it must be cleaned of juice and various films. Turn on the fire to the middle position and put the pan. Pour olive (sunflower) oil and after a while we throw our clams. Salt on top and sprinkle curry sparingly so as not to spoil the taste. Fry over high heat for 5 minutes.
3. We put the finished scallops in a colander, excess oil will drain through it. After that, they are sprinkled with lemon juice and laid out on a tray.
4. Hard cheese should be grated. Parsley is chopped as finely as possible. In a deep bowl, mix the melted butter, cheese and herbs. Mix thoroughly until a homogeneous mixture is obtained.
5. Put the convex parts of the shells on a baking sheet, there should be at least 2 cm between them. Put a scallop in each shell, and cover with cheese sauce on top. We put everything in a preheated oven. As soon as a golden crust appears on the cheese, the dish is ready.
Even in ancient times, scallops were used, the recipes for cooking were slightly different from modern ones. Mollusks were actively caught and even bred artificially in the Roman Empire. Even then, the benefits of this seafood were known. 40% of the scallop fillet consists of protein, but at the same time, 100 g contains no more than 90 kcal. Therefore, the mollusk is prescribed for people suffering from obesity.
The value of this product is difficult to overestimate, because it contains zinc, molybdenum, vitamins, nickel and sulfur. One of the main disadvantages is the high cost of scallops, due to the complexity of its extraction and transportation. It must be taken into account that only 30% of the total mass of the mollusk is suitable for consumption. Therefore, it is important to know how to cook scallops in the sink so as not to spoil the delicacy product.
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