If the scallops are fresh, 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 scallops, there is no need to boil them before frying.
How to cook scallops
1. Rinse scallops under cold water.2. Open the shell, rinse 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 that attaches the meat to the shell. Only white, dense meat is edible.
4. Pour water into a saucepan, add salt and boil.
5. Place scallops in pan and cook for 1 minute.
How to cook scallops in creamy sauce
ProductsScallops - half a kilo
Bow - 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 scallops in 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 defrosted scallops, cut in half, place on the onion and fry on both sides for just one minute.
3. Place the hot scallops in a deep plate, and cook the sauce using the gravy that remains in the pan.
4. To prepare the sauce, add half a tablespoon of flour and stir quickly so that no lumps form. Wait for it to boil and pour in half a glass of 35% cream.
5. Drain the sauce from the pan and strain through a sieve.
6. Place the scallops back into the pan and pour over the sauce.
7. Cover the pan with scallops and simmer for several minutes over low heat.
Fkusnofacts
As it is- Scallops have a delicate sweetish taste that vaguely resembles the taste of crabs. Freshly caught seafood can be eaten raw, but it is still recommended to boil it if brought from the store. Once cleaned, the shell can be rinsed and used as a plate for serving scallops.
If you are preparing a hot composite dish with scallops, add the seafood 2-3 minutes before the end of cooking.
How to choose
Tap the shell: if it closes, 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 cleaned and frozen, monitor the quality of the glaze: there should be a little of it, but it should completely cover the seafood.
How to store
- Frozen scallops can be stored in the freezer for 3 months; fresh ones should be consumed on the day of purchase. It is better to eat boiled scallops right away, but if the dish is left, you should not reheat it - 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 mathematics
- The calorie content of scallops is 88 kilocalories, while they have a high protein content of 17.5 grams. It is considered a dietary delicacy.
The average cost of a kilogram of scallops in shells is 2,400 rubles, the price of frozen scallop meat is from 2,000 rubles/1 kilogram (Moscow average as of June 2017).
The weight of one peeled scallop is 50-100 grams.
Many of us have seen and even have beads made from beautiful convex shells. But few people know that these shells belong to mollusks called scallops. Their meat is highly valued by gourmets. Until recently, their global population was on the verge of extinction due to the rapid spread of brown algae, the natural enemy of the mollusk, in the 90s of the twentieth century. However, the number of scallops has now been restored. Those shellfish that are sold in stores are grown on special farms. Experts say that “domesticated” seafood has sweeter and more tender meat than those caught in the ocean. Read this article about how to cook scallops.
These seafood are sold cleaned, in vacuum bags, blast frozen. Therefore, they must first be brought to room temperature. It is not allowed to put them in the microwave on the “Defrost” mode. Let the process be longer, but the product will not lose its taste. Place the bag in cold water for approximately 40 minutes. But you shouldn’t keep scallops at room temperature for too long either - the shellfish will become watery. In short, while the seafood is defrosting, you have time to think about how to cook scallops.
Some gourmets love to eat these shellfish raw. The seafood extracted from the shells is lightly salted, peppered and sprinkled with olive oil. And to make the taste even more delicate, they are pre-marinated. How to do it? How to cook scallops in marinade? As easy as pie! Add balsamic vinegar, salt and spices (thyme, basil, rosemary, pepper, dill) to the olive oil. In such a “bath”, clams cut into thin slices should float for at least an hour.
Now let's look at various methods of heat treatment of these seafood. Boil them in lightly salted water for a very short time, literally three to four minutes. The finished scallops, photos of which you see, should lose their transparency and gelatinousness. Boiled seafood is often used as an ingredient for salads or sushi. If you have a whole pack of them, you can prepare a main dish from them - for example, stew them. Fry the finely chopped onion until golden brown, add a spoonful of tomato paste. Place the scallops in a frying pan with high edges or in a saucepan with the onions, cover with water with aromatic herbs and spices, and simmer under the lid until tender. Prepare mashed potatoes for a side dish.
How to cook scallops on the grill? To do this, rub the raw scallops thoroughly with vegetable oil so that they do not dry out and turn out juicy. You should also oil the grill grate to prevent the shellfish from sticking to it. Cooking them in a frying pan is generally easier: place them in heated vegetable oil so that they do not touch each other. Frying for two minutes on each side will be enough, even if the center of the clams remains slightly “glassy”.
But if we plan to use these seafood as part of other hot dishes - soups, paella, risotto - then how to cook scallops in this case? After all, some complexity arises: rice and vegetables take a long time to cook, while shellfish take 2-3 minutes. And the longer you cook seafood, the more rubbery it becomes. Therefore, they need to be added to the main dish only five minutes before it is completely ready. You should also take into account the fact that reheated scallops completely lose their valuable sweetness.
How to properly cook scallop?
- Like any seafood. defrost completely, throw it into boiling water, and immediately take it out.
Or: cut the defrosted scallops into strips (or however you like) and fry them for a simmer. oil for 1 minute.
Then use it for salad or in any other way you want - I followed many recipes and settled on two:
Scallops (without shells), 300 g of water, a circle of onion, 6 grains of allspice, a pinch of salt, 1 teaspoon of lemon juice, 150 g of heavy cream, 50 g of grated cheese, 2 tbsp. spoons, breadcrumbs, 6-8 thin slices of fatty bacon.
Cover the scallops with water, add onion, allspice, salt and lemon juice. Place the pan on the fire, slowly bring to a boil and turn off the stove. Cover with a lid and leave for 5-7 minutes. Then remove the scallops, cut the white part into 2-4 pieces, and leave the pink part whole.
Place in greased shells (sometimes I add fried mushrooms and leeks), pour over cream with salt and pepper. Sprinkle with cheese and breadcrumbs and place in the oven for 15 minutes, preheated to 180_C.Baked scallops with Mornay sauce
for 4 people:
8 scallopsfor mashed potatoes:
900g potatoes
1.5 tbsp. spoons of butter
2 yolks
a little milk (to make puree)for Mornay sauce:
1 tbsp. spoon of butter
2 tbsp. spoons of flour
1 cup milk
1 egg yolk
1/2 cup Gruyère (any hard cheese is fine)Preparation:
1. Peel the potatoes, cut into cubes, boil. Prepare the puree, add butter, yolk and milk so that the puree is soft, but not liquid!2. Heat stove to 400F (200C).
3. Prepare Mornay sauce: melt butter in a frying pan, add flour and fry for 1 minute, do not let it burn! Remove from heat and slowly pour in milk in a thin stream, stirring constantly. Return to heat and slowly bring to a boil, stirring constantly. Reduce heat and let simmer for 3-4 minutes, or until sauce settles to the back of a wooden spoon. Remove from heat, mix with yolk and cheese, season
4. Place scallops among shells. (If the scallops are fresh, then you need to cut off the stem, rinse, wash the shells and boil for 15 minutes in water).
5. Pour Mornay sauce on top.
6. Transfer the mashed potatoes into a pastry bag and place patterns around the shell.
7. Place in the oven and bake for 15-20 minutes.
- The scallop cooks as quickly as the squid, no more than 3 minutes. I prefer to quickly fry it. oil And in the summer on the Japanese sea, when it’s fresh, you can just dip it in the sauce and eat it :)) Delicious!
- Method for preparing scallop:
! Tip: Thaw scallops at room temperature. No need to use a microwave or hot water - this will spoil its taste.Thaw the product directly in the package;
- fry in a hot frying pan in olive oil or over an open fire for 1-2 minutes until a slightly golden crust of the desired color is obtained;
- pour lemon juice and add mayonnaise (to taste);
- the product is ready for use.Scallop with mayonnaise
Cut one and a half cups of boiled scallop into thin slices, pour over mayonnaise and sprinkle with chopped parsley. Isn't it lovely?
Scallop fries
Cut the scallop into slices (can be boiled or raw), add salt and pepper, roll in flour, dip in egg, roll in breadcrumbs and fry in a large amount of oil until crispy. Serve with fried potatoes, pour melted butter over the finished dish and sprinkle with herbsSolyanka with scallop
scallop meat 600 g,
stewed cabbage 1 kg,
pickled cucumbers 3 -4,
bulbs 2,
capers 2 tablespoons,
cooking fat 3 tablespoons,
tomato puree 2 tablespoons,
grated cheese 3 tablespoons,
olives 10,
lemon 1/2,
salt,
pepper to taste,
pickled fruits.Thaw the scallop meat to such a state that you can cut it into pieces of 25-30 g. Fry them until tender, peel the pickles and cut them into thin slices. Chop the onion and fry with tomato puree. Simmer the cucumbers in a small amount of water until soft, drain the liquid, add onion, capers and simmer covered for 10 minutes.
Place stewed cabbage, squid, cucumbers and onions in a deep frying pan with fat. The top layer should consist of cabbage. Sprinkle it with grated cheese, sprinkle with fat and bake in the oven until the cheese browns.
When serving, garnish the solyanka with olives, lemon slices, and pickled fruits.
Scallop with mushrooms
- boiled scallop - 200 g
- champignons or fresh porcini mushrooms - 100-150 g
- sweet pepper - 1 pod
- butter or margarine 2 tbsp. spoons
- flour - 2 tbsp. spoons
- milk - 3/4 cup.First prepare the mushrooms, peel and rinse. Then boil, chop and fry, adding chopped pepper. After a while, add flour to the mushrooms and, stirring constantly, add milk. Bring everything to a boil and cook for 1-2 minutes, add sliced scallop or whelk and bring everything to a boil again. The appetizer can be served with boiled potatoes or rice.
Boiled scallop in sauceIce cream scallop - 700 g
- parsley - 1/3 root
- carrots - 2/3
- allspice - 4-5 peas
- bay leaf - 1
- water - 1 l
- salt - 1 teaspoon.The scallop is placed in boiling salted water with the addition of roots and spices and cooked for several minutes. Then remove the meat, and before serving, pour in tomato or sour cream sauce and sprinkle with chopped herbs. Boiled potatoes or rice are quite suitable as a side dish.
Scallops in black bean sauceSea scallops - 750g
- soy sauce - 2 tsp.
- sweet peppers (red and green) - 2 pods
- onion (or red) - 1 pc.
- vegetable oil - 3-4 tbsp. l.
- rice wine (you can use dry sherry) - 1 tbsp. l.
- grated ginger - a pinch
- garlic - 3 cloves
- black beans - 3 tbsp. l.
Cut the scallops crosswise on one side, rinse, and place in a cool place. After they dry, marinate them in soy sauce with a little black pepper. Cut the onion and capsicum into strips, lightly fry and add salt. - Scallops
The scallop is a type of bivalve mollusk that is eaten. The edible part of this mollusk is its fillet - the adductor muscle, the muscle that connects both shell valves. The taste of scallop fillet is slightly sweetish, very tender, reminiscent of crab meat.Scallop is an exquisite delicacy, the peculiarity of which is that it is exceptionally tasty in any form, regardless of how it was prepared. In addition, it has a lot of useful properties: scallop fillet contains vitamin B, riboflavin, thiamine; rich in calcium, phosphorus, iron and other trace elements, as well as iodine. In Ancient Greece, the scallop was used as one of the remedies.
Scallop fillet is low in calories and contains virtually no fat or carbohydrates, so those who want to lose weight can safely be advised to include scallop dishes in their diet. The recipes for its preparation are striking in their variety: scallops are boiled and stewed, served as a separate dish and as a side dish, in salads and soups. Don't know how to cook scallops? The recipes on our website will help you solve this problem!
This seafood today is widely used in cuisines around the world, especially in Japanese and Chinese cuisine. Its meat cooks very quickly, so it doesn’t take much time to prepare the dishes.
Scallop meat has long been considered a delicious dish; it was highly valued by the ancient Greeks and Romans. Currently, natural, exquisitely tender scallop meat is popular among gourmets in almost all countries of the world.
The delicate taste characteristic of seafood delicacies and the high content of beneficial microelements have made this shellfish popular in the domestic market.
The Seabass company offers you to purchase one of the most exquisite seafood delicacies, frozen scallop fillet, peeled and cut into small pieces. To freeze this product, a special technology is used to preserve not only its pleasant taste, but also the nutritional value of the scallop. Recipes for original scallop dishes that you will find on our website will help you in preparing it.
Coquilles Saint-Jacques au lard. In the book “The Book of a Healthy and Tasty Life” by Igor Huberman, the author of the famous “Garikov”, I read one very funny story. It happened "Once Upon a Time in France" in the winter of 1987 in Paris. The Taganka Theater came to Paris on tour. Professor A. Shchedrinsky also flew in from New York, who had long-standing friendships with many actors and with whom, for obvious reasons, he did not see after leaving Russia. He and Huberman arranged a feast for the guys before the end of the tour at the Munich restaurant. A dish of scallops and oysters was served. After a while the waiter came over to change the plates. He leaned over and was surprised to see that the plates were empty, he glanced under the table, but... there was nothing under the table! With a puzzled expression on his face, he looked again at the plates, then under the table, then again, and suddenly his eyes widened and he looked at the customers in horror. A Parisian garçon sees a lot of things in his life, but people eating shellfish along with shells! - he saw this for the first time. The guests felt that something was happening, but they could not figure out what. They never understood that the reason for the waiter’s semi-fainting state was the shells lying in their pockets and purses. This dish is prepared very easily and quickly, and most importantly - tasty and impressive.
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