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

How to cook frozen scallops in a creamy sauce?

You might be intimidated by the combination of scallops and bacon in this sauce, but don't worry, smoked pork slices will give off just a tiny bit of their amazing flavor without drowning out the seafood flavor.

Ingredients:

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

Preparation

Place the smoked bacon slices in a dry skillet and let the fat melt completely. As soon as the pieces become golden brown, place them on napkins, and add butter to the fat in the pan, pour in the cream and add the cheese. When the sauce is halved in the pan, add the crumbled bacon to the sauce and remove from the heat.

Dry the peeled and thawed shellfish and place in a well-heated skillet with a drop of olive oil. Fry the scallops for a minute on each side, then serve on top.

How to cook frozen scallops?

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

Ingredients:

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

Preparation

How much to cook frozen scallops depends on their size, but this usually takes less than a minute. In a saucepan, combine sake, mirin, soy and sugar, add grated ginger root and wait for the liquid to boil. Place the boiled scallops in the sauce and cook for 4-6 minutes over the lowest heat. After, transfer the boiled scallops to a dish, evaporate the sauce until thick and pour on top.

How to cook frozen garlic scallops?

Ingredients:

For scallops:

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

For the sauce:

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

Preparation

Defrost and dry the scallops well. This last point is crucial because it contributes to the brownish crust during roasting. Place the clams in a well-heated skillet with the oil mixture and fry for a minute on each side.

Thoroughly chop the parsley with the garlic cloves and lemon zest. Add the flavorful mixture to the scallops and remove from heat immediately or the garlic will burn.

Ingredients:

Preparation

Before you cook the frozen scallops themselves, let the clams thaw out and grab the orange frosting yourself.

For the icing, combine orange juice with soy sauce, lime juice and finely chopped garlic cloves. Let the sauce simmer for about 10 minutes, or until thickened.

Dry the defrosted scallops and place them in a skillet with heated oil. Allow the clams to fry for a minute or a half on each side, then serve with the orange frosting.

A scallop is a shellfish that contains B vitamins, minerals and trace elements. It has a pleasant delicate taste, which is why 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, put them in the marinade and leave for 30-40 minutes. Then fry in olive oil over low heat. You need to fry scallops for about 2 - 3 minutes on each side.
• Place on a beautiful dish, garnish with herbs and lemon wedges. Vegetables and rice are ideal for scallops.

How to cook scallops: recipe

Composition:

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

Preparation:

• Pour cold water over frozen scallops and wait until completely thawed. You can use the microwave for this, but in this case the defrosting is uneven.
• Next, cut the shellfish 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! Boiled potatoes or fried eggs are suitable for this recipe as a side dish.

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 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 - 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 and salt. Toss the sauce and drizzle the scallops over the bacon. This dish will be the perfect option for a party snack.

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. Place the defrosted scallops on a paper towel and pat dry. Melt the butter in a skillet and fry the clams until golden brown.
• Peel the garlic and cut into slices. Wash the peppers, remove the seeds and cut into thin strips. Fry the peppers in the scallop pan, add garlic, salt and spices.
• Chop the basil coarsely, add to the pan with the pepper. Place scallops and peppers on a platter.

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 mushrooms, 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. The finished 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 choosing the right one. If you buy a fresh and high-quality product, you can be sure that any dish will turn out delicious.

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

You will need:

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

It is best to buy chilled scallops, but they are not available everywhere, and they are less affordable than frozen ones. It is better to choose the smallest scallops from frozen ones, their meat is more tender. It is necessary to defrost scallops at room temperature: 400 grams will defrost in about 1 hour. You cannot defrost this seafood in hot water or in the microwave.

Step-by-step photo recipe for cooking:

Wash thawed scallops, dry with a paper towel, salt and pepper.

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

While the scallops are marinating, dry a handful of sesame seeds in a skillet. Stir and do not overdo it, sesame seeds burn quickly. As soon as it starts to brown, transfer it to a dry plate.

Fry scallops in a dry hot skillet.

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

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

Delicate, sweet white scallop meat is sure to please you. The scallops should be eaten immediately, while they have not cooled down. It is better to cook rice in advance for a side dish. Bon Appetit!

Scallops prepared in this way will become an exquisite addition to paella →

It goes well with scallops rice and spinach- it turns out an original and beautiful dish →

The scallop can be bought in the store, both fresh and frozen. Its meat can be considered a seafood delicacy, properly fried, tender and surprisingly tasty. And most importantly, to surprise your family or guests with culinary delights from scallop meat, you will not need to spend a lot of time at the stove.

Scallop fillet: how to fry?

Useful properties of scallop

The delicate taste and beneficial 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 prepared in a variety of ways: boiled, marinated, fried and stewed, soups, main courses and snacks are prepared from it. There are many essential amino acids in its meat, which are not produced in the human body, but enter it only with food. In addition, it is rich in trace elements and minerals and surpasses beef in iodine content, and is absorbed 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 lower blood cholesterol levels and stop the formation of cholesterol plaques on the inner walls of blood vessels. A scallop in your diet can be an excellent preventive measure against diabetes, heart attack and stroke.

A simple and quick recipe for fried scallop

To preserve all these useful properties in scallop meat, its fillet must be properly cooked. Since there is a lot of protein in this meat, it cannot be subjected to prolonged heat treatment, so that it does not become tough and similar to rubber.

For this recipe you will need:

• 400 g scallop fillet
• 50 g of rice vodka (can be replaced with regular)
• 30 g butter
• 1-2 tbsp soy sauce
• 3 tbsp olive oil
• 3-4 arrows of fresh green onions
• dry herbs and garlic powder

You also need to defrost scallop fillets correctly, leaving them on the bottom shelf of the refrigerator overnight or at room temperature for 1-2 hours

Before cooking scallop fillets, rinse in cold running water and pat dry well with paper kitchen towels. Put in a bowl, drizzle with soy sauce, sprinkle with herbs, dry garlic and salt a little. Do not overdo it with a lot of spices, so as not to kill the delicate natural taste of the shellfish itself. Leave to lie down when

Scallop meat is very tender and must be handled very delicately when cooking. Despite the fact that it can be prepared rather quickly, many gourmets prefer to consume fresh shellfish raw. Scallops come to store shelves canned or frozen. Before cooking, frozen scallops must be thawed at room temperature and processed immediately. The product can be used as an ingredient in recipes for soups, pizzas, main courses, salads and sushi. These seafood pairs perfectly with creamy sauce, olive oil, lemon, olives, black beans, garlic and other seafood.

Scallops are rich in beneficial trace elements, amino acids and vitamins. They also contain the following elements:

• calcium;
• magnesium;
• copper;
• iron;
• manganese;
• phosphorus;
• sodium;
• cobalt and others.

Shellfish are also enriched with vitamin B12, which takes an active part in the formation of the nerve membranes. By the amount of iodine, they are superior to beef, but they are much easier to digest than meat.

In scallops, not only meat is valued, but also a caviar bag. It is fortified with zinc, pantothenic acid and riboflavin. In summer, in June and in July, lovers of these seafood have the opportunity to feast on scallops with caviar, catching their spawning period.

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

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

Scallops with parsley

Ingredients:

• scallops - 6 pcs.;
• 1 clove of garlic;
• chopped parsley - 1 tbsp. spoon;
• olive oil - 2 tablespoons spoons;
• lemon juice - 1 tbsp spoon.

Preparation:

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

Scallops with ginger

Ingredients:

• scallops - 6-8 pcs.;
• a clove of garlic;
• a strip of ginger 2-3 cm wide;
• olive oil - 1 tbsp spoon;
• balsamic vinegar - 4 tbsp spoons;
• a bunch of cilantro;
• a handful of arugula leaves.

Cooking sequence:

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

Rice with scallops

Ingredients:

• rice - 400 gr.;
• scallops in shells - 500 gr.;
• unpeeled shrimp - 500 gr.;
• sea ​​fish - 600 gr.;
• 2 tomatoes;
• 4 cloves of garlic;
• 2 onions;
• a bunch of cilantro;
• olive oil - 100 ml;
• white wine - 100 ml;
• salt and pepper to taste.

Cooking steps:

1. The scallops in the sinks should be immersed in salted water for several hours. This way you can wash all the sand out of them.
2. Peel the fish, cut into equal pieces and send to a bowl of cold water.
3. The shrimp must be peeled and boiled. In the same water, boil the clams right in the shells, then peel. Do not drain the water.
4. Pour boiling water over the tomatoes, so it will be easier for you to remove the skin from them, then peel and chop finely.
5. Chop the garlic and onion.
6. Heat olive oil in a clean saucepan, in which you need to fry the onions and garlic. Then pour in white wine and add tomatoes, fish, rice and cover with seafood broth.
7. When the rice is done, add salt, pepper and cilantro. Add more broth and seafood if necessary.

What you need to know in order to choose, store and prepare scallops correctly. Consider the most basic points and subtleties:

• Shellfish are sold in two flavors - either with a shell or pure meat. Fresh quality shellfish smells like the sea; the color should be grayish or pinkish-cream; the meat is in the shape of a column.
• If you choose large scallops, keep in mind that they are older and contain fewer nutrients.
• If you prefer to eat your scallops raw, make sure they are live, not frozen. Pay attention to the fact that shellfish removed from the water must have their valves closed or they close when you touch them with your finger - only such foods can be eaten raw.
• Do not use hot water or microwave ovens to defrost scallops. Once the scallops are thawed, start cooking immediately.
• When frozen, scallops can be stored for up to three months in the freezer.
• If you bought fresh seafood, store it in an ice container in the refrigerator for no more than three days.
• Regardless of which recipe you choose, do not use a lot of spices, they can overshadow the delicate taste of meat.

Contraindications to the use of scallops

There are conditions and diseases in which it is advisable to refrain from eating shellfish. There are not many of them, but you need to know them:

• hyperthyroidism;
• allergy;
• individual intolerance to seafood;
• lactation period (due to the possibility of allergic reactions).

It doesn't matter how you cook scallops - boil, fry or stew, they will always be a delicate decoration for your table. They are often prepared with the addition of butter sauce, balsamic vinegar, olive oil, lemon juice, and other culinary delights to add flavor and flavor to the dish. Experiment and bon appetit!