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

Scallop is a bivalve living in almost all seas. It is considered a dietary low-calorie seafood with high protein content and useful minerals such as iodine (scallop 150 times more than beef by this indicator), phosphorus, magnesium, iron, copper, manganese, zinc, cobalt. Vitamin B 12, riboflavin, thiamine, calcium are contained in the scallop meat. The use of delicacy contributes to lowering cholesterol in the blood, has a beneficial effect on the nervous system, sea scallop is especially useful for men, because it increases potency.

However, the above refers to a properly prepared delicacy. It is time to reveal some secrets of creating delicious and healthy scallops.

The tricks of cooking scallops

How to cook scallops

The most popular way of cooking scallops is cooking.

You will need:

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

Cooking method

• We put scallops into 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 the sauce. Snack from boiled scallops is ready! A great addition to it will be boiled rice.

How to fry scallops

Another simple and popular way of cooking scallops is frying.

You will need:

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

Cooking method

• Thawed scallops salt and pepper.
• Put on a pan with a non-stick coating in the heated oil. Fry for 2 minutes. Turn over. Fry more literally one and a half minutes.
• Fried scallops put on a plate and served to the table along with vegetable salad and spicy sauce. We 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

• Pepper my. Remove the seeds and stems. Finely cut.
• Clean the onions. Finely crumbled.
• My tomatoes. Cut into small cubes.
• Spinach and my celery. Drain. Chop finely.
• Prepared vegetables fry in hot olive oil.
• Salt the vegetables and, after they make the juice, put scallops, which you need to salt and pepper a little.
• Cover the pan with a lid and stew seafood with vegetables for 8 minutes, not forgetting to mix it periodically.
• Ready yummy shift in a beautiful dish. Sprinkle with lemon juice. Sprinkle with chopped greens. Serve 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 fat content 33% - 200 ml,
• dry white wine - 100 ml,
• salt to taste
• freshly ground white pepper - to taste.

Cooking method

• Onions clean. We cut into semirings.
• Green onion is mine. Drain. We cut in small pieces diagonally.
• Mushrooms clean. Cut each mushroom into 4 pieces.
• In a skillet, melt half of the butter listed on the ingredients list.
• In oil, fry onions for 5 minutes.
• Add to onion mushrooms and green onions. Stirring, continue to fry for another 3 minutes. After we transfer the roasted vegetables to another dish.
• In a skillet, in which fried onions and mushrooms, pour wine. We evaporate to a decrease in 2 times.
• Add to the wine the remaining butter, scallops, cream. Salt and pepper. Tomim on moderate heat for one minute, stirring constantly.
• Add to the finished mass fried vegetables. Stir. We decompose 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 a ruddy crust, then you can sprinkle it all over with grated cheese. Try it!

Solyanka with scallops

You will need:

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

Cooking method

• Scallops cut into pieces weighing about 30 grams.
• Fry in vegetable oil until tender (how to do this, as indicated in the recipe above).
• Clean the onions. Finely cut.
• Fry onion with tomato paste.
• Clean pickles, remove not only the skin, but also the seeds. Cut into slices.
• Stew cucumbers in a small amount of water until soft.
• Drain excess liquid. Add onions and capers to the cucumbers. Cover with a lid. Stew for 10 minutes.
• At the bottom of a saucepan, pour a little fat.
• We spread the stewed cabbage, but not all, but about 2/3.
• After an even layer put scallops.
• Then comes the turn of cucumbers and onions.
• On top, cover everything with the remaining cabbage and sprinkle with grated cheese.
• Pour the remaining fat and send in the oven until an appetizing cheese crust is formed.
• Decorate the hodgepodge decorate with olives, lemon slices and pickled fruit. Remove the sample!

Scallops in cream sauce

Scallops are perfectly combined with cream sauce. Everyone can create this culinary masterpiece.

You will need:

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

Cooking method

• Clean the onions. Chop finely. Fry in olive oil.
• Pour in the wine. Add salt and pepper.
• Scallops divide into 2 parts. Put on the pan with onions and wine. Fry on both sides for one minute.
• Fried scallops lay in a baking dish.
• Pour the flour into the sauce left in the pan. Stir.
• In boiling sauce gently pour the cream. Stir. Remove from heat.
• Strain the sauce and pour scallops on it.
• We bake in the oven, heated to 250 degrees for 2-3 minutes. After 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 melted butter, Worcester sauce, Dijon mustard and lemon juice melted in a water bath or in a microwave. Add a little salt and pepper. Stir.
• In the cooked marinade dip scallops. Leave for 20 minutes.
• While the meat is marinated, we cut the bacon into strips of such length, which will be enough to wrap each scallop.
• Pickled scallops wrap bacon.
• String scallops on wooden skewers, alternating seafood with cherry tomatoes. Pour kebabs remaining marinade.
• Bake on a grate 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 the 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

• Mushrooms clean. My Boil until done.
• Pepper my. Remove the seeds and stems. Cut into strips.
• Boiled mushrooms are also cut into strips.
• Fry the mushrooms and pepper in vegetable oil.
• After the mushrooms begin to turn red, add flour and, while constantly stirring, gently pour in the milk. Cook just a couple of minutes from the moment of boiling.
• Add sliced ​​boiled scallop (how to cook seafood, we reported above) and bring it to a boil again.
• Dish served to the table with boiled potatoes or rice. Enjoy your meal!

Scallops occupy a special position among seafood. They are no less tasty than crabs or shrimps and no less nutritious than calamari or mussels, but they have much more tender meat than all other inhabitants of salty water bodies. Therefore, not every hostess will be able to cook scallops delicious. And if we consider that in our latitudes, fresh or at least slightly chilled seafood is rarely sold, it is necessary to cook frozen scallops, and this is even more difficult. However, nothing is impossible for the cook, who wants to please loved ones with a delicious dish, and at the same time learn a couple of new recipes.

We suggest you prepare frozen scallops in several ways, set out in order of increasing complexity. This will allow you to choose the most suitable and most accessible recipe, based on your abilities, goals and free time. In any case, no matter what you choose, scallop dishes are tasty, nourishing and at the same time nutritionally healthy. For this reason alone, it is worthwhile to at least occasionally prepare scallops for yourself and your family.

The composition, benefits and taste of scallops
Scallops are a whole family that combines bivalves with a characteristic shell shape that resembles a bird crest or a stylized crown. Inside the shell lies the muscular body of the mollusk, which is used in cooking. The taste of scallops is gentle and characteristic, it is easy to distinguish it from other seafood delicacies for a sweetish aftertaste, which doesn’t spoil the scallop dishes, but makes them particularly savory. This feature is due to the complex chemical composition of these delicious seafood.

Mollusks for 17-20% consist of easy-to-digest protein with a full 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 scallops 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, and also vitamins PP (niacin ), E and group B. This composition makes scallop an ideal product in any diet: even for weight loss, even for recovery.

Judge for yourself: low-fat protein is easily absorbed even by a weakened digestive system, so that scallops can and should be included in the diet of recovering patients, restoring strength after surgery or treatment. This food is suitable for both children and the elderly. Fans of sports and fitness, seeking to build a muscular and beautiful body, appreciate scallops for a large number of essential amino acids and eat them even during pre-competition drying. Finally, scallops should be tried by anyone who is not indifferent to tasty and healthy food, and loves to cook at home.

How to cook frozen scallops?
If you at least once had to order a dish with scallops in a restaurant, then, most likely, they served you right on the shells. At home, it is difficult to achieve such delights, as well as buy scallops with shells - on the shelves they get peeled. Moreover: you can buy fresh scallops only near the sea coast, whereas in supermarkets mostly frozen seafood is sold. What to do with frozen scallops? Here's what:

• First, choose small scallops, which are tastier and more tender than large mollusks. The most convenient way to do this is 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 benefits.
  
• Thirdly, thawing scallops should be gradually, first placing them on the shelf of the refrigerator, and then at room temperature.
  

How to cook frozen scallops?
Boiled scallops are the easiest and fastest way to cook them. Cooking scallops takes very little time, and the result is a ready-to-eat dish or base 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 selected on purpose - ready-made mixtures for fish and / or standard spices and greens are quite suitable.

How to fry frozen scallops?
Frying scallops is even easier than boiling. Before frying, frozen clams are thawed, and then cooked in a pan:
Gentle scallops fillet is easy to overcook if held in the pan for too long. The time indicated in the recipe is calculated on whole mollusks, so reduce it if you fry chopped scallops. After frying, serve them on the table immediately, because hot they are much tastier than cooled ones.

What to cook with scallops?
Scallops can be not only cooked and fried, but also stewed, pickled and baked as a part of paella, under cheese and bacon. Try these recipes for starters:
All recipes for scallops, simple and complex, can be adapted to your abilities, tastes and current season. For example, instead of fresh greens, you can use dried herbs, and sauerkraut can be served as a side dish. Scallops do not quarrel with almost any products on your table and fit perfectly into the festive menu. Like any seafood, they quickly prepare and quickly digested, leaving no weight in the stomach. We wish you bon appetite and inspiration for new culinary experiments!

Scallop is a clam that contains B vitamins, minerals and trace elements. It has a pleasant delicate taste, so it is appreciated by gourmets. Regarding other seafood, scallops are quite expensive. Eat scallop muscle that connects the shells. The product can be fried, stewed, boiled, baked, and also added to various dishes.

How to cook scallops frozen?

Composition:

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

Cooking:

• First you need to cook the marinade. To do this, finely chop the greens, skip 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. Fry scallops need somewhere for 2 - 3 minutes on each side.
• Put on a beautiful dish, garnish with herbs and lemon slices. Scallops are ideal for vegetables and rice.

How to cook scallops: recipe

Composition:

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

Cooking:

• Fill the frozen scallops with cold water and wait until it is completely defrosted. You can use a microwave for this, but in this case the defrosting is uneven.
• Next, cut the clams into small pieces, cover with boiling water and leave for 5 - 10 minutes. Throw the scallops into a colander and let the water drain. While the water drains, heat the pan, melt the butter and put the scallops into pieces. Cook clams for 2 - 3 minutes. Do not forget to salt and pepper the dish. If you wish, you can pour scallops with lemon juice and garnish with chopped greens.
• The dish is ready! This recipe is suitable 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 - ½St.
5. Mustard - 5 tbsp.
6. Sugar - 3 tsp.
7. Salt and pepper to taste

Cooking:

• Rinse 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, mix the mustard, sugar, salt, pepper and vegetable oil. Pour lemon juice in a thin stream and beat the sauce until smooth.
• Peel the onions, cut into half rings and add to the scallops. Stir 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 pepper - 3 tsp.
5. Cayenne pepper - 1 tsp
6. Salt - to taste

Cooking:

• Rinse the clams under running water and drain in a colander. Cut bacon into strips. Wrap each scallop tightly with bacon and puncture with a toothpick.
• Preheat the oven to 200 degrees, put the scallops on a baking tray with a rack and place in the oven for 20 minutes, occasionally turning the appetizer.
• Melt the butter in a saucepan, add the chilli pepper, cayenne pepper and salt. Stir the sauce and pour the scallops in bacon. This dish is the perfect option for a party snack.

Scallops with bell peppers: a 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

Cooking:

• Defrost the clams, filling them with cold water. Put the thawed scallops on a paper towel and dry thoroughly. Melt butter in a pan and fry the clams until golden brown.
• Peel the garlic and slice it. Wash the peppers, remove the seeds and cut into thin strips. Fry the peppers in a pan where the scallops were fried, add the garlic, salt and spices.
• Coarsely chop the basil, add to the pan to the pepper. Put scallops and peppers on the dish.

Scallops with mushrooms

Composition:

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

Cooking:

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

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

Even residents of places far from the sea and ocean coasts can now indulge themselves with exquisite seafood. Let it not happen so often, but on holidays for sure. And many have long discovered the beauty of salads, appetizers and other dishes from trepang, octopus, scallops, shrimp or mussels. And for those who do not know how to cook scallops, our article with a variety of recipes.

Defrosting rules

Unfortunately, chilled, and even more fresh seafood, not only inaccessible, but also cost much more than frozen. Therefore, before cooking scallops, you need to defrost them. And this process has its secrets. If they do not know or do not comply, you can ruin all the taste of mollusks. The easiest way is to put a bag with them in cold water for thirty minutes (time depends on the mass of scallops purchased, they are packaged differently). Neither the microwave, nor the heated water, nor warming in the oven (even in the most benign mode) will not do. And just on the air, they will defrost long and uneven. Those who have already mastered the recipes for scallops, or even invented their own, advise gourmets to carefully release the mollusks from the packaging and put them into the water connected to the milk (if you do not mind, 1: 1, if you save - 2, or even 3 parts of water and only one - milk). Scallops are defrosted in such conditions faster, and the meat becomes juicy and tender. Immediately after defrosting, it is necessary to start cooking - clams quickly lose their quality if they are thawed.

Fry the clams

One of the most simple, cheap and fast ways to make a tasty dish is frying. To cook fried scallops, in addition to them, you will need olive oil, lemon, salt, sesame seeds and ground pepper. Thawed mollusks need to be washed and dried with a napkin, and then salt and season with pepper. Then they are put in a deep plate and hidden in the fridge - pickling scallops. The recipe advises to do this for about 20 minutes. During this time, sesame is dried in a dry frying pan with constant stirring. Attention! Seeds quickly begin to burn, so you need to watch carefully. Marinated scallops turn brown - also in a dry skillet - then laid out on a dish, sprinkled with lemon juice, sprinkled with pepper and sesame - and come to the table.

Marinated Scallops

It is very easy and delicious to prepare a dish of scallops, used as an appetizer. Fresh or thawed clams are folded into a deep bowl or bowl, filled with soy sauce (the classic is best suited), into which a few drops of sesame oil are poured. Those who love more spicy can also stir in wasabi. Marinated in this mixture with scallops is enough for ten minutes, after which the appetizer is served at the table.

Scallop with potatoes

If you are interested in how to cook scallops as a full main dish, use the following recipe. Take 350 g of clam meat, one egg, 4 slices of white loaf, the same number of small potatoes and gherkins. Additionally, you will need 2 tablespoons of flour and 4 - starch, plus a tube of mayonnaise, lemon and greens. Instead of a loaf you can, in principle, take ready-made breadcrumbs, but the taste can be spoiled by the poor-quality bread from which they are made. So it is safer to cut the loaf into pieces, dry in the oven and grind or ceiling. Scallop meat is washed, dried, cut into stripes and breaded: first in flour, then in egg, and then in bread crumbs. Breaded clams are fried in hot oil. Peeled potatoes are cut into sticks, peppered with starch and fried in portions. On top of the already prepared dish laid out on a plate, decorated with greens and lemon slices, and in the saucepan to it mayonnaise, which is chopped gherkins. Hearty, tasty and beautiful! And enough for four.

Scallop with mushrooms

Recipes for scallops as a main dish are very diverse. Lovers of “quiet hunting”, for example, can cook clams with their prey. To do this, 400 g of chopped mushrooms are fried with chopped garlic and onions in butter, and a pound of scallops in olive oil. On each side of the clam takes 3 minutes. The finished ingredients are combined, mixed, so that they are soaked with juices, and laid out on plates lined with lettuce leaves.

"Casserole" with cheese

It can be made from both frozen and canned mollusks. Last enough banks in 160 g; if you take raw - stock up twice, as when cooking, they are reduced in volume. In addition, you will need 120 g of cream, hard grated cheese (a little, 50 g is enough), breadcrumbs and finely chopped parsley (a teaspoon at least, but the amount can be increased).

First, the cream is well heated. Scallops fall in them. If you took canned - just pour the marinade and cut; if frozen, boil, without thawing, adding a small amount of your favorite spices to the water. After a couple of minutes in the cream, the clams are laid out in a heat-resistant dish, sprinkled with breadcrumbs and grated cheese, and then placed for 15 minutes in an oven at 190 degrees. The result is a very appetizing scallop - the photo serves as a vivid illustration.

Scallop boiled in cucumber brine

These clams can be a highlight on the table, which needs a side dish. Here's how to make scallops, which are suitable rice or potatoes, cooked whole or mashed. First, a decoction is made: two bulbs, carrots and root parsley are thrown into boiling water. They can be laid entirely, and can be cut into large pieces. After 20 minutes, add the laurel and peppercorns. Separately, the cucumber pickle is boiled for about half an hour in the volume of two glasses, after which it is poured into the broth. The scallops thawed and cut into thin strips, which will boil for 10 minutes, are dipped into the resulting liquid. When the mollusks are ready, they are removed and poured with melted butter. Love scented dishes - sprinkle with chopped greens of your favorite herbs.

Grilled clams

One of the most simple dishes, as you can cook grilled scallops quickly, and they are available even to the most inexperienced cook. Much more time will take the preparation of the corresponding sauce. It consists of a stack of dry white wine, the same amount of wine vinegar and crushed shallots, which must be evaporated over a fire until a tablespoon of liquid remains. Then pour 100 ml of 33 percent cream and boil down the sauce to half the volume. As you evaporate into the future sauce, butter is added in small pieces (it should be 150 grams in total). When everything is ready, the sauce is removed in the heat. 16 scallops are smeared with olive oil, salted and peeled. On the grill, they bake for a couple of minutes on each side until opacity and brown crust. It will remain to put them in a plate, filled with sauce, or serve it separately.

Scallops in Salad

They are combined with so many ingredients. So salads from these mollusks are a great many. However, we liked the scallop salad with such ingredients most of all. A large, washed orange is cut into slices, and the peel is not peeled off. 100 g of fine cherries are cut in half lengthwise. Lettuce leaves (they take 150 g) are torn by hands on large patches. In a hot skillet pour 2 large spoons of olive oil, mixed with one spoon of brandy. 100 g of uncut scallops are laid out on the pan and quickly, not longer than 2 minutes, are fried. 4 spoons of yogurt are poured in here (find not fruit, not sweet and fatter), the mixture is sprinkled with pepper and salt. It is necessary to simmer again for 2 minutes, otherwise the clams will become rigid. Put torn lettuce leaves on a plate, which you will serve on the table, on them tomatoes, and already between them - scallops stewed in yogurt. On top of the dish is decorated with mint and orange slices. Consider: this salad is used exclusively in the form of heat. Cold, he loses a bit of flavor and taste piquancy.

So even if you did not come across these mollusks before and vaguely imagine how to cook scallops, there will be a recipe, do not worry! Meals of them invented a huge amount, and most of them will have to your taste.

Scallops can be bought in the store, both fresh and frozen. His meat can be considered a sea delicacy, properly fried, it is tender and surprisingly tasty. And most importantly, to surprise home or guests culinary delights from scallop meat, you will not have to spend much time at the stove.

Scallops fillet: how to fry?

Useful properties of scallop

The tender taste and healthy properties of this mollusk are well known to the inhabitants of Primorye, the Far East, Japan and the countries of Southeast Asia. There it is cooked in a variety of ways: boiled, marinated, fried and stewed, cooked from it soups, main dishes and snacks. There are many essential amino acids in its meat, which are not produced in the human body, but are only fed into it with food. In addition, it is rich in trace elements and minerals and exceeds iodine in content of iodine, and is absorbed at the same time much easier and faster. Vitamins of group B, which are also in its composition, have a beneficial effect on the gastrointestinal tract, cardiovascular and nervous system. By eating scallop meat, you can reduce blood cholesterol and stop the formation of cholesterol plaques on the inner walls of blood vessels. Scallops in your diet can be an excellent preventive tool against diabetes, heart attack and stroke.

Simple and quick grilled scallop recipe

To preserve all these useful properties in the meat of scallops, the fillets must be properly prepared. Since there is a lot of protein in this meat, it is impossible to subject it to long-term heat treatment so that it does not become rigid and similar to rubber.

For this recipe you will need:

• 400 g scallop fillet
• 50 g of rice vodka (you can replace the usual)
• 30 g butter
• 1-2 tablespoons soy sauce
• 3 tbsp. olive oil
• 3-4 arrows of fresh green onions
• dry herbs and garlic powder

Thawing scallops fillets should also be correct, leaving it on the bottom shelf of the refrigerator overnight or at room temperature for 1–2 hours

Before cooking scallop fillet, rinse in cold running water and dry each piece well with paper kitchen towels. Put in a bowl, sprinkle with soy sauce, sprinkle with herbs, dry garlic and salt a little. You should not abuse a lot of spices, so as not to interrupt the delicate natural taste of the mollusk itself. Leave to lie down at