Scallops recipe. How to cook scallops? Scallop dishes: recipes

Scallops- sea shellfish, which recently are often found frozen on supermarket shelves. 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.). 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 also because they do not know how to cook this “beast”. There are many recipes using scallops, but the easiest way is to fry them in a pan. Let's do this 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 sold 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. Thaw scallops at room temperature: 400 grams will defrost in about 1 hour. Do not defrost this seafood in hot water or in the microwave.

Step-by-step photo recipe:

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

Place the scallops in a bowl, drizzle with olive oil, toss and leave in the refrigerator for 20 minutes.

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

Fry scallops in a dry, hot frying pan.

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

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

You will certainly enjoy the tender, sweet white meat of the scallop. Scallops should be eaten immediately, before they cool down. For a side dish, it is better to prepare rice in advance. Bon appetit!

Scallops prepared in this way will be a delicious addition to paella →

Goes great with scallops rice and spinach- the result is an original and beautiful dish →

And crayfish are familiar to many, but not everyone knows what kind of animal a scallop is. You will learn how to prepare this exquisite seafood delicacy from this article.

The scallop is a bivalve mollusk that lives in almost all seas. It is considered a dietary low-calorie seafood with a high content of protein and useful minerals such as iodine (in this indicator, scallop is 150 times higher than beef), phosphorus, magnesium, iron, copper, manganese, zinc, cobalt. Scallop meat contains vitamin B 12, riboflavin, thiamine, and calcium. Eating this delicacy helps lower blood cholesterol and 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 of creating delicious and healthy scallop dishes.

Tricks for cooking scallops

How to cook scallops

The most popular method of preparing scallops is boiling.

You will need:

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

Cooking method

• Place the scallops in boiling salted water for no more than 5 minutes, otherwise they will become rubbery. You can tell when the delicacy is ready by its white color.
• Cut the meat into strips.
• Sprinkle with lemon juice.
• Sprinkle with herbs and pour over the sauce. The appetizer of boiled scallops is ready! Boiled rice would be an excellent addition to it.

How to Grill Scallops

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

You will need:

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

Cooking method

• Salt and pepper the defrosted scallops.
• Place in a non-stick frying pan in hot oil. Fry for 2 minutes. Turn it over. Fry for literally another minute and a half.
• Place the fried scallops on a plate and serve along with vegetable salad and hot sauce. Let's try!

Sea scallops stewed with vegetables

You will need:

• 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

• Wash the pepper. Remove seeds and stalks. We cut it finely.
• We clean the onion. Finely chop.
• Wash the tomatoes. Cut into small cubes.
• Wash spinach and celery. Let's dry. Finely chop.
• Fry the prepared vegetables in heated olive oil.
• Salt the vegetables and, after they release their juice, add the scallops, which must first be seasoned with a little salt and pepper.
• Cover the pan with a lid and simmer the seafood and vegetables for 8 minutes, remembering to stir occasionally.
• We transfer the finished yummy food into a beautiful dish. Sprinkle with lemon juice. Sprinkle with chopped herbs. Let's serve!

Baked scallops

You will need:

• scallops – 24 pieces,
• champignons – 100 grams,
• green onions – 100 grams,
• hard cheese (optional) – 50 grams,
• white onion – 2 pieces,
• butter – 3 tablespoons,
• cream 33% fat – 200 ml,
• dry white wine – 100 ml,
• salt - to taste,
• Freshly ground white pepper - to taste.

Cooking method

• We clean the onions. Cut into half rings.
• Wash the green onion. Let's dry. Cut into small pieces diagonally.
• We clean the champignons. Cut each mushroom into 4 parts.
• In a saucepan, melt half of the butter indicated in the list of ingredients.
• Fry onions in oil for 5 minutes.
• Add mushrooms and green onions to the onion. Stirring, continue to fry for another 3 minutes. Then transfer the fried vegetables to another bowl.
• Pour wine into the saucepan in which the onions and mushrooms were fried. Evaporate until the volume is reduced by 2 times.
• Add the remaining butter, scallops, and cream to the wine. Salt and pepper. Simmer over moderate heat for one minute, stirring constantly.
• Add fried vegetables to the prepared mixture. Mix. Place the yummy in portioned heat-resistant forms and place in the oven, preheated to 250 degrees for 2-3 minutes. If you want a golden brown crust to form, you can sprinkle grated cheese on top. Try it!

Solyanka with scallops

You will need:

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

Cooking method

• Cut the scallops into pieces weighing approximately 30 grams.
• Fry in vegetable oil until tender (how to do this is indicated in the recipe above).
• We clean the onion. We cut it finely.
• Fry the onion with tomato paste.
• We clean the pickled cucumbers, removing not only the skin, but also the seeds. Cut into slices.
• Simmer the cucumbers in a small amount of water until soft.
• Drain off excess liquid. Add onions and capers to the cucumbers. 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 of it, but about 2/3.
• Then place the scallops in an even layer.
• Then comes the turn of cucumbers and onions.
• Cover everything on top with the remaining cabbage and sprinkle with grated cheese.
• Pour over the remaining fat and place in the oven until an appetizing cheese crust forms.
• Decorate the finished solyanka with olives, lemon slices and pickled fruits. Let's take a sample!

Scallops in cream sauce

Scallops go well with creamy sauce. Anyone 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 teaspoon,
• salt - to taste,
• freshly ground black pepper - to taste.

Cooking method

• We clean the onion. Finely chop. Fry in olive oil.
• Pour in the wine. Add salt and pepper.
• We divide the scallops into 2 parts. Place in a frying pan with onions and wine. Fry on both sides for one minute.
• Place the fried scallops in a baking dish.
• Add flour to the sauce remaining in the pan. Mix.
• Gently pour the cream into the boiling sauce. Mix. Remove from heat.
• Strain the finished sauce and pour it over the scallops.
• Bake in an oven preheated to 250 degrees for 2-3 minutes. Then 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 in a water bath or in the microwave, Worcestershire sauce, Dijon mustard and lemon juice. Add a little salt and pepper. Mix.
• Place the scallops in the prepared marinade. Leave for 20 minutes.
• While the meat is marinating, cut the bacon into strips long enough to wrap each scallop.
• Wrap marinated scallops in bacon.
• Thread the scallops onto wooden skewers, alternating seafood with cherry tomatoes. Pour the remaining marinade over the kebabs.
• Bake on a wire rack 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 thread the scallops onto skewers, just secure the bacon with a toothpick.

Scallop with mushrooms

You will need:

• boiled scallop – 200 grams,
• champignons – 150 grams,
• bell pepper – 1 piece,
• butter – 2 tablespoons,
• flour - 2 tablespoons,
• milk – 3/4 cup,
• salt - to taste.

Cooking method

• We clean the mushrooms. Mine. Boil until done.
• Wash the pepper. Remove seeds and stalks. Cut into strips.
• We also cut the boiled champignons into strips.
• Fry mushrooms and peppers in vegetable oil.
• After the mushrooms begin to brown, add flour and, stirring constantly, carefully pour in the milk. Cook for literally a couple of minutes from the moment it boils.
• Add the boiled scallop cut into slices (we reported above how to cook seafood) and bring to a boil again.
• Serve the dish with boiled potatoes or rice. Bon appetit!

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 taste and sweet aftertaste.

Scallops are a delicacy that, when done correctly, turns out not only tasty, but also very tender. For preparation you will need a minimum of ingredients and time.

Ingredients:

• scallop – 6 pcs.;
• butter – 12 g;
• salt;
• black pepper.

Preparation:

It is better to defrost a seafood product in natural conditions, transferring it to the refrigerator from the freezer. But if you don’t have time, you can use cold water to place the scallops. Do not use hot water or a microwave oven.

1. Rinse and dry the product. Use a paper towel. Season with salt and pepper on all sides.
2. Heat the frying pan. Add olive oil; when hot, add butter. Warm up. Place scallops. During frying, make sure that the scallops do not touch.
3. Wait until the liquid has completely evaporated, then fry until golden brown. As soon as the crust appears, remove from heat, otherwise they will become rubbery and hard.
4. Turn over and fry for two minutes.

How to stew with vegetables

In this recipe you will learn how to cook scallops to get an exquisite dish that can satisfy the tastes of the most demanding gourmets.

Ingredients:

• salt – 2 teaspoons;
• scallops – 950 g;
• beans – 270 g green;
• black pepper – 0.5 teaspoon;
• bell pepper – 2 pcs.;
• greenery;
• butter -2 tbsp. spoons;
• olive oil – 2 tbsp. spoons;
• garlic – 2 cloves.

Preparation:

1. Defrost, rinse and then dry the seafood product. Chop the pepper.
2. Heat a frying pan and pour in oil. Heat through and add the pepper cubes and beans. Add salt and pepper. Stir and fry until the beans are soft.
3. In a separate frying pan, melt the butter and fry the chopped garlic cloves. After three minutes, remove the garlic and add the seafood product. Fry each side for three minutes.
4. Transfer to a plate and place vegetables next to it. Sprinkle with chopped herbs.

Oven baking recipe

The most noble type of shellfish for cooking, which cannot be spoiled if you follow simple recommendations.

Ingredients:

• salt;
• scallop with shell – 15 pcs.;
• lemon – 1 pc.;
• black pepper – 0.5 teaspoon;
• olive oil – 1 tbsp. spoon;
• curry – 0.5 teaspoon ground;
• softened butter – 85 g;
• parsley – 35 g;
• hard cheese – 170 g.

Preparation:

1. Wash the sinks. There shouldn't be any sand left. Open it. Using a spoon, carefully remove the scallops. Discard the flat part from the sink. And the convex one will be needed for baking.
2. Rinse the seafood product and dry it using a napkin. Remove films.
3. Heat a frying pan with oil. Place scallops. Add curry and salt. Fry on maximum heat for five minutes. Place in a colander to drain excess fat. Sprinkle with lemon juice.
4. Grate the cheese. Chop the greens. Mix. Add soft butter. Mix. Salt and sprinkle with pepper. Stir.
5. Dry the convex shells completely and place them on a baking sheet. Leave some space between them. Place a scallop in each and place a mound of cheese mixture on top.
6. Preheat the oven (200 degrees). Send the baking sheet with the preparations to bake. Leave until golden brown.

Salad with boiled scallops

The advantage of scallop salad is not only its amazing taste, but also its quick preparation.

Ingredients:

• scallops – 650 g;
• mayonnaise – 6 tbsp. spoon;
• salt;
• chopped greens – 15 g;
• green peas – 0.5 cans, canned;
• cheese – 75 g, grated.

Preparation:

1. Boil the scallops. Cool and cut into strips.
2. Mix with peas and sprinkle with cheese shavings. Add some salt.
3. Pour in mayonnaise and stir. Sprinkle with herbs.

In creamy sauce

This variation of cooking can be found in many restaurants or you can prepare it yourself, surprising your family with a delicious dish.

Ingredients:

• onion – 0.5 pcs.;
• cheese – 12 g parmesan;
• parsley - 2 branches;
• olive oil – 1 tbsp. spoon;
• garlic – 3 cloves;
• dry white wine – 25 ml;
• salt;
• heavy cream – 0.5 cups;
• scallops – 6 pcs.;
• black pepper – 0.5 teaspoon.

Preparation:

1. Cut the scallops into two parts. Chop the onion and garlic cloves.
2. Pour oil into a hot frying pan and place chopped vegetables. Simmer for three minutes. Add scallops. Add some salt and pepper. Stir and cook for three minutes.
3. Pour wine. Simmer until completely evaporated. Pour in the cream. Sprinkle with chopped parsley. Add grated cheese.
4. Boil and simmer for three minutes.

With added mushrooms

This dish will easily become a table decoration not only at a family dinner, but also on a holiday table.

Ingredients:

• butter – 55 g;
• scallop – 11 pcs.;
• parsley – 1 tbsp. chopped spoon;
• mushrooms – 370 g;
• garlic – 2 cloves;
• sour cream – 2 tbsp. spoons fatty;
• saffron - a pinch;
• shallots – 2 pcs.

Preparation:

1. Defrost the seafood product. Separate the meat from the shells. Rinse and dry shells and meat.
2. Place shells in a baking dish.
3. Heat the butter in a frying pan and fry the scallops. Sprinkle with saffron and stir. It will take two minutes to fry. The inside of the scallops needs to be damp.

Ingredients:

• sea ​​scallop – 450 g fillet;
• salt;
• rice vodka – 50 ml;
• garlic powder;
• butter – 35 ml;
• dry herbs;
• soy sauce – 2 tbsp. spoons;
• green onions - 4 arrows;
• olive oil – 3 tbsp. spoons.

Preparation:

1. Preparation must be started in advance. In the evening, remove the seafood product from the freezer and place it in the refrigerator compartment. A scallop thawed in this way will retain its beneficial and nutritional properties. Rinse and dry.
2. Sprinkle with soy sauce. Sprinkle with herbs and garlic. Add some salt. Stir and leave for half an hour.
3. Place butter in a hot frying pan and pour in olive oil. Place scallops. Fry for two minutes.
4. Pour vodka (you can use regular vodka) and set it on fire. After the flame goes out, the dish is ready to eat. Serve sprinkled with chopped green onions.

Anyone who wants to eat healthy and nutritious food will appreciate recipes on how to fry scallops. The mollusk is caught in Primorye and the Far East; the Japanese and Asians also fish in their countries. The tasty seafood delicacy is low in calories, has a good protein component, and also a vitamin complex. Cooked scallop has virtually no fat, and the product also contains minimal amounts of carbohydrates. The delicacy is prepared by boiling or frying.

Frying scallops

The scallop should not be cooked for a long time, otherwise the meat will be tough. You can deliciously cook fillet in a frying pan. Before you start frying dietary scallops, they are washed using cold running water. All pieces are wiped off with paper towels.

To prepare 400 grams of scallops, you need additional ingredients: butter (30 grams), rice or regular vodka (50 ml), soy sauce (1 or 2 large spoons), olive oil (3 large spoons), green onions (4 feathers) , a little dry herbs, powdered garlic and salt.

The fillet pieces placed in a bowl are sprinkled with a small amount of soy sauce, sprinkled with all the spices required by the recipe and seasoned. Too much seasoning is not advisable; the shellfish has its own natural pleasant taste. The product must lie in the room for half an hour before it can be fried.

The scallop should be fried for as long as the recipe requires, preferably no more than six or seven minutes, so that the product does not harden. It is correct to fry the product in very hot, but not boiling, oil. The frying pan is first greased with a piece of butter, then olive oil is added.

Each side of the scallop is fried for a couple of minutes, this time is enough to get a golden crust. The final step is to pour vodka into the frying pan and set it on fire. An extinguished flame indicates the scallops are ready. The dish laid out on a plate is sprinkled with finely chopped onions.

Tip: Frozen scallops should be left to thaw in advance in the refrigerator on the bottom shelf overnight, or they should lie in a deep bowl in room heat for an hour or two.

When frying a seafood delicacy, they try to ensure that one piece does not touch another. Large quantities are divided into batches and need to be fried one at a time. The food is served hot. Scallop meat has a sweet taste. A combination of creamy, ginger, orange, creamy mushroom sauce, teriyaki and unagi is ideal with fried seafood. As a side dish, the delicacy is best combined with rice and potatoes.

You can fry a scallop using another recipe. The cut seafood delicacy is purchased fresh or frozen. To begin with, prepare the sauce. Soy sauce is mixed with lime juice, crushed garlic and peppercorns are added. Place onion rings or half rings into the marinade mixture.

The scallops are defrosted, washed, dried with paper napkins, and laid out on a plate or board. Pour a small amount of sesame oil into the pan. Once warmed up, place onion half rings in it. Place shellfish meat on top and fry it on each side for three minutes.

The pan is shaken, the products are mixed, after which you need to fry for another minute. Using a slotted spoon, remove the products and place them in a bowl with the marinade; the mixture is infused for ten minutes. The dish goes well with greens and Asian alcohol.

It is delicious to eat fried scallops with rice or funchose (rice noodles). The dish harmonizes with sweet pepper.

You can prepare a seafood delicacy with cream sauce. Prepared shellfish are fried with onions in a frying pan with olive oil. Creamy sauce is poured onto the fried products and placed on a dish or in a bowl: a mixture of cream and garlic, salt and pepper are added to taste. The dish can be decorated with sprigs of greenery. For garnish, use boiled potatoes or pickled asparagus and light wine as an aperitif.

Composition of scallops

Scallop meat is taken from dense shells about 20 centimeters in size, which are caught or bred industrially. The flesh of the mollusk is rich in vitamins PP and E, and especially type “B”, in addition: iodine, phosphorus, zinc, magnesium, manganese, iron, cobalt, copper. Scallop fillets contain a lot of protein and amino acids (about 20 percent), but few calories; the carbohydrate component takes up 3 percent of the weight of the mollusk, and the fat component is only two percent.

Beneficial features

Chefs and hostesses prepare various dishes from exquisite seafood. For cooking, you can use not all the flesh, but only the adductor muscles and the mantle of the mollusk. Frozen products are sold in cut form, which makes it easier to work with the ingredient.

To lose weight without compromising your health, you need to include scallops in your diet. Nutritious shellfish are also recommended for patients during the post-rehabilitation period to restore strength or in addition to the main treatment.

Shellfish can be consumed by schoolchildren and the elderly to improve their health. Athletes and people who regularly engage in fitness, striving for a muscular, beautiful body, should not ignore the seafood product, especially when they are pre-competitive cutting.

Even residents of places far from the sea and ocean coasts can now treat themselves to delicious seafood dishes. It may not happen so often, but on holidays it certainly does. And many have long discovered the delights of salads, appetizers and other dishes made from sea cucumbers, octopus, scallops, shrimp or mussels. And for those who don’t yet know how to cook scallops, here’s our article with a variety of recipes.

Defrosting rules

Unfortunately, chilled, and especially fresh, seafood is not only inaccessible, but also costs much more than frozen. Therefore, before cooking scallops, you need to defrost them. And this process has its secrets. If you don’t know them or don’t follow them, you can ruin all the taste of shellfish. The easiest way is to put the bag with them in cold water for about thirty minutes (the time depends on the weight of the scallops purchased, they are packaged differently). Neither a microwave, nor heated water, nor heating in an oven (even in the most gentle mode) are suitable. But simply in the air they will defrost for a long time and unevenly. Those who have already mastered recipes for cooking scallops, or even come up with their own, advise gourmets to carefully remove the shellfish from the packaging and put them in water combined with milk (if you don’t mind, 1:1, if you’re saving - 2, or even 3 parts water and only one part milk). Scallops defrost faster in such conditions, and the meat becomes juicy and tender. Immediately after defrosting, you need to start cooking - shellfish quickly lose quality if they lie defrosted.

Frying shellfish

One of the easiest, cheapest and fastest ways to make a delicious dish is frying. To prepare fried scallops, you will also need olive oil, lemon, salt, sesame seeds and ground pepper. Thawed shellfish need to be washed and dried with a napkin, and then seasoned with salt and pepper. Then they are put in a deep plate and hidden in the refrigerator to marinate the scallops. The recipe advises doing this for about 20 minutes. During this time, the sesame seeds are dried in a dry frying pan with constant stirring. Attention! The seeds quickly begin to burn, so you need to watch carefully. The marinated scallops are browned - also in a dry frying pan - then laid out on a dish, sprinkled with lemon juice, sprinkled with pepper and sesame seeds - and welcome to the table.

Marinated scallops

A very easy and tasty dish to prepare is scallops, used as an appetizer. Fresh or defrosted clams are placed in a deep cup or bowl, filled with soy sauce (classic is best), into which a few drops of sesame oil are poured. Those who like it spicy can also stir wassabi into the sauce. It is enough to marinate the scallops in this mixture for ten minutes, after which the appetizer is served.

Scallop with potatoes

If you are wondering how to cook scallops as a complete second course, try the following recipe. Take 350 g of shellfish meat, one egg, 4 pieces 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 herbs. Instead of a loaf, you can, in principle, take ready-made breadcrumbs, but the taste can be spoiled by the low-quality bread from which they are made. So it’s safer to cut the loaf into pieces, dry it in the oven and grind or crush it. Scallop meat is washed, dried, cut into strips and breaded: first in flour, then in egg, and then in breadcrumbs. Breaded clams are fried in hot oil. Peeled potatoes are cut into strips, sprinkled with starch and fried in portions. On top of the finished dish, laid out on a plate, is decorated with herbs and lemon slices, and mayonnaise with chopped gherkins is served in a gravy boat. Nourishing, tasty and beautiful! And enough for four.

Scallop with mushrooms

Recipes for preparing scallops as a main dish are very varied. Fans of “silent hunting,” for example, can cook shellfish with their catch. To do this, 400 g of chopped mushrooms are fried with chopped garlic and onions in butter, and half a kilo of scallops is fried in olive oil. It takes 3 minutes on each side of the clam. The finished ingredients are combined, mixed so that they are mutually saturated with juices, and laid out on plates lined with lettuce leaves.

Casserole with cheese

It can be made from either frozen or canned shellfish. A 160 g jar is sufficient for the latter; if you take raw ones, make sure to double the amount, as they decrease in volume when cooked. In addition, you will need 120 g of cream, grated hard cheese (a little, 50 g is enough), breadcrumbs and finely chopped parsley (at least a teaspoon, but the amount can be increased).

First, the cream is well heated. The scallops are lowered into them. If you took canned ones, just drain the marinade and cut; if frozen, cook without defrosting, adding a small amount of your favorite spices to the water. After a couple of minutes in the cream, the shellfish are placed in a heat-resistant bowl, sprinkled with breadcrumbs and grated cheese, and then placed in the oven for 15 minutes at 190 degrees. The result is a very appetizing scallop - the photo serves as a vivid illustration.

Scallop boiled in cucumber brine

These shellfish can also be the highlight of the table that needs a side dish. Here's how to cook scallops, served with rice or potatoes, boiled whole or mashed. First, a decoction is made: two onions, carrots and root parsley are thrown into boiling water. They can be placed whole, or they can be cut into large pieces. After 20 minutes, add laurel and peppercorns. Separately, the cucumber brine in the volume of two glasses is boiled for about half an hour, after which it is poured into the broth. Thawed and cut into thin slices scallops are dipped into the resulting liquid, which will be cooked in it for about 10 minutes. When the shellfish are ready, they are taken out and poured with melted butter. If you like fragrant dishes, sprinkle chopped herbs of your favorite herbs on top.

Grilled clams

One of the easiest dishes, as grilled scallops can be prepared quickly, and they are accessible to even the most inexperienced cook. It will take much longer to prepare the appropriate sauce. It consists of a glass of dry white wine, the same amount of wine vinegar and chopped shallots, which must be evaporated over a fire until a tablespoon of liquid remains. Then 100 ml of 33 percent cream is poured in, and the sauce is boiled to half its volume. As it evaporates, butter is added to the future sauce in small pieces (it should be 150 g in the total mass). When everything is ready, put the sauce in a warm place. 16 scallops are brushed with olive oil, salt and pepper. They are baked on the grill for a couple of minutes on each side until opaque and golden brown. All that remains is to place them on a plate covered with sauce, or serve it separately.

Scallops in salad

They combine with so many ingredients. So there are a great many salads made from these shellfish. However, what we liked most was the scallop salad with these ingredients. A large washed orange is cut into slices, and the peel is not removed. 100 g of small cherries, cut in half lengthwise. Lettuce leaves (take 150 g of them) are torn by hand into large shreds. 2 large spoons of olive oil mixed with one spoon of cognac are poured into a hot frying pan. 100 g of uncut scallops are placed in a frying pan and quickly fried, no longer than 2 minutes. 4 tablespoons of yogurt are also poured into this (find one that is not fruity, not sweet, and richer), the mixture is sprinkled with pepper and salt. You need to simmer again for 2 minutes, otherwise the shellfish will become tough. On the plate that you will serve, place torn lettuce leaves, tomatoes on them, and between them - scallops stewed in yogurt. The top of the dish is decorated with mint and orange slices. Please note: this salad is only to be consumed warm. When cold, it somewhat loses its aroma and flavor piquancy.

So even if you have not encountered these shellfish before and have a vague idea of ​​how to cook scallops, there is a recipe, don’t worry! A huge number of dishes have been invented from them, and most of them will suit your taste.