How to cook frozen scallop. Several recipes how to cook frozen scallops

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

You will need:

• scallops
• ground black pepper
• extra Virgin Olive Oil
• seed Sungua
• lemon

It is best to buy chilled sea scallops, but they are not sold everywhere, and at a price less available than frozen. Of the frozen it is better to choose the smallest scallops, their meat is gentful. It is necessary to defrust the sea scallops at room temperature: 400 grams are well known for approximately 1 hour. It is impossible to defrost this seafood in hot water and in a microwave oven.

Step-by-step photo recipe:

Frozen scallops wash, drain with a paper towel, salt and pepper.

Put the scallops in a bowl, pour olive oil, mix and leave in the refrigerator for 20 minutes.

While scallops are marked, driving a handful of sesame seeds in a frying pan. Still and do not distinguish, the sesame quickly burns. As soon as it starts to be twisted, pour it on a dry plate.

Fry the sea scallops on a dry hot frying pan.

As soon as one side of the scallop will be twisted, turn it over and fry the other.

Finished scallops lay out on the dish, paint the lemon juice, Extra Virgin olive oil, sprinkle sesame seeds and fresh-hearted pepper.

Gentle, sweet white marine scallop meat will certainly like it. It is necessary to eat scallops immediately until they cooled. It is better to prepare a barrier in advance. Bon Appetit!

Sea scallops prepared in this way will become an exquisite addition to Palela → Paella

With marine scallops perfectly combined rice and spinach - It turns out the original and beautiful dish → Sea scallops with rice and spinach

Scallops. A brief recipe.

You will need:

• scallops
• ground black pepper
• extra Virgin Olive Oil
• seed Sungua
• lemon

Find out sea scallops at room temperature. Wash, spray, pepper. Folding scallops in a bowl, pour olive oil and put for 20 minutes in the refrigerator. Fry scallops on a hot frying pan without oil from two sides to a ruddy crust. Put on the dish, paint with lemon juice and olive oil, sprinkle with a seed seed and fresh pepper.

How to cook frozen sea scallops
Step by step photo recipe for frozen marine scallops. The easiest way is to fry scallops in a skillet. Let's do it together ...

How to quickly learn how to fry scallops

Who wants to eat healthy and nutritious food, will appreciate the recipes, how to fry scallops. Mollusk is caught in Primorye, in the Far East, the Japanese and Asians are also involved in its countries. Delicious sea delicacy low-caloriene, there is a good protein component in it, as well as a vitamin complex. The cooked sea scallop is practically no fat, carbohydrates in the product are also contained in a minimal amount. Delicates prepare, scolding either frowning.

Frying rishkov

The sea scallop should not prepare for a long time, otherwise the meat will be tough. You can deliciously prepare fillet in a frying pan. Before starting to fry diet scallops, they are washed using cold flow water. All pieces are wrapped with paper towels.

For the preparation of 400 grams of scallops, additional ingredients are needed: butter (30 grams), rice or ordinary vodka (50 ml.), Soy sauce (1 or 2 large spoons), olive oil (3 large spoons), green onions (4 rolls) , slightly dry spicy herbs, powder garlic and salt.

File pieces laid in People are sprinkled with a small volume of soy sauce, sprinkled with all the spices required by the recipe and are embossed. Bruep with seasonings is undesirable, the mollusk has its natural pleasant taste. The product must lie in the room half an hour, to go on frying.

The sea scallop must be frying as much as the recipe requires, preferably, no more than six or seven minutes, so that the product does not harde. Correctly fry the product on a very heated, but not boiling oil. The pan is first lubricated by a piece of creamy olive, then olive is across.

Each side of the scallop is roasted in a pair of minutes, this time is enough to get a golden crust. The final stage in the pan is poured with vodka, they ignite it. The redeemed flame speaks about the readiness of the scallops. The dish-laid on the plate sprinkles finely chopped by the greenery.

Tip: Frozen scallops should be left to lean in the refrigerator on the lower shelf overnight, or they should fly in a deep pepper in room warm hour or two.

When the sea delicacy is roasted, so that one piece does not touch the other. A large amount is broken into the party, they need to fry alternately. Fixed a kushanier hot. Scallop meat sweetly to taste. With a fried marine product, an ideal combination of creamy, ginger, orange sauces, a creamy sauce with mushrooms, teriyaki and unagi. As a side dish, the best delicacy is combined with rice and potatoes.

You can fry sea scallop on another recipe. Separated sea delicacies are purchased in fresh or frozen. For starters are engaged in the preparation of sauce. Soy sauce is mixed with linime juice, plowed garlic, peas pepper is added. In the marine mixture, the rings either or half risk.

Scallops are deflated, washed, dry with paper napkins, laid out on a plate or skid. A small amount of sesame oil is poured on the pan. Heat, laid onion semiring. The meat of mollusks impose to the top, it is fried on every side for three minutes.

The frying pan shakes, the products are mixed, after which it is necessary to fry a minute. With the help of a noise, the products are removed and shifted in the dishes with marinade, the mixture is insisted for ten minutes. Green and Asian alcohol are suitable for the dish.

Tip: Tasty to use scallops in fried form with rice or funchose (rice noodles). Harmonies a dish with a sweet pepper.

You can cook sea delicacy with creamy sauce. Prepared mollusks are flavored with a frying pan with olive oil. The creamy sauce is poured on the fried and laid on the dish or in the bowl: a mixture of cream and garlic, salt and peppers are added to taste. Kushanye can be decorated with greenery sprigs. A boiled potatoes are used or pickled asparagus and bright wine as an aperitif.

The composition of marine scallops

The marine scallop meat is taken from dense shells of about 20 centimeters, which are caught either bred by an industrial way. The flesh of the mollusk is rich in vitamins PP and E, and especially the type of "B", besides: iodine, phosphorus, zinc, magnesium, manganese, iron, cobalt, copper. In the scallop fillet a lot of amino acid proteins (about 20 percent), but few calories, the carbohydrate component takes 3 percent of the mass of the mollusk, and the fat only two.

Beneficial features

From the sophisticated seafood of the cook and the hosts are taken to prepare different dishes. For cooking, you can use not all the flesh, but only the muscles of closures and molted melt. Frozen products are sold in a shaped form, which makes it easier to work with the ingredient.

To lose weight without prejudice to health, it is necessary that marine scallops attended the diet. Nutrient clams and patients are recommended in the postureaability period to restore force or in addition to the main treatment.

Mollusks can use schoolchildren and elderly to promote health. Athletes and people who regularly engage in fitness, seeking a muscular beautiful body, should not ignore the sea product, especially when they have preset drying.

How to quickly learn how to fry scallops
How to crop scallops in the right way, using a frying pan, how to prepare a product before hot, defrosting rules, roasting recipes. What is marine

(Frozen they come across more often, although fresh meet), not everyone knows. This article for those who want to hit friends and loved ones in the New Year or their birthday.

Stewed marine scallops

Baked shells under cheese

It is just a wonderful recipe, how to make scallops frozen in the sink. Since the sash has a significant weight, mollusks need to take a kilogram. Marinade is preparing: the tablespoon of the soy sauce is mixed with two lemon juice, two lagged garlic cloths, a tablespoon of lean oil, fish seasoning and parsley. Each shell is poured on a tea incomplete spoon of sauce: before cooking a frozen marine scallop, it should be half an hour. Next to the muscle in the sash, there is a little boiled rice - a glass is enough for kilo mollusks - two. Shells are folded on a sheet and a quarter of an hour is sent in the middle the heated oven. A couple of minutes before the filing on the table, their contents sprinkled with cheese. Yummy indescribable!

Fried scallops

In order for with frying from the mollusks, a lot of fluid was distinguished, before making scallops, frozen seafood are defrostably, they cut on slices and flooded with boiling water for five minutes. When water stalks, the mollusks are laid out on a strongly preheated pan with butter. What exactly is not so important, the main thing is to fry quickly. The longer they will try on fire, the more rigid will become. Three minutes grabs with interest. Solit, seasoning and piercing should be at the very end. One of the fastest recipes that makes a delicious result. Rice, scrambled eggs or potatoes (mashed potatoes) will fit as a side dish.

Friestts fr.

What are so good mollusks - they are obtained more juicy than just fried. Juice of them does not flow into the pan, and is stored inside. The muscle of the outlined scallop is washed, dried and cut across. Each slice is collapsed in flour, dipped into a whipped (possible with a spoon of milk) egg and breaded in breadcrumbs. Further action is ordinary frying: a lot of vegetable oil is greatly warmed up in a deep pepper, and each piece of scallop is roasted from all sides. It is pleasant that with this method of making clams and almost do not diminish in size. In parallel, you can prepare Potatoes of FRI - with similar harmony scallops perfect. Already on the plates of mollusks are sprinkled with lemon and the greens are sprinkled. And as a sauce, light mayonnaise is perfectly suitable, mixed with crushed rootes.

Mollusks with cream

There are several ways to make scallops frozen in cream sauce. We seemed the most successful next. A large bowl is taken on Polkilogram of the muscle, finely cuts down and roasted almost to the end. Garlic is laid out onto a frying pan - three crushed or otherwise crushed slices. When the roaster gives the fragrance, the fire is added and rinsed washed and swelling scallops. You must write them with stirring from three to five minutes (the time depends on the number of mollusks). Even if there are many of them, you should not prepare longer - they will become like rubber. Better to fry portions. A half-cup of oily cream is poured, an incomplete dessert spoon of grated cheese and fire is screwed down. Five minutes later, your delicacy is ready. In the original recipe, it is proposed to use parmesan. However, the experimental way is established that the usual Russian is no worse. It remains only to add parsley. If you have a fresh one - we charge and pumped when you turn off the fire. If dried - add simultaneously with cream and cheese.

1. Sea scallops in oyster sauce

2. Sea scallops in sinks baked in the oven

3. Sea scallops baked in garlic sauce

4. Baked scallops in cheese sinks

Sea scallops are a mollusk family representative. As with most representatives of this species, the scallop has a shell. In most cases, it is sold without it in frozen or fresh. However, in restaurants you can see a mass of dishes, where scallops are cooked right in the shells. This can be done at home. In addition to the stunning appearance, the sea scallop has remarkable taste. First you need to know how to cook scallops in the sink. Let's look at the most efficient, colorful and simple recipes for the preparation of this product.

As part of the mollusk there are many useful components such as vitamins and protein. You can use the entire body of the marine scallop, and the sink serves only as an ornament. Scallop fillet is a delicacy in different countries of the world, including our. His taste resembles a gentle and melting meat of crab.

Preparation of scallop in the shell requires minimal knowledge and skills. At the same time, the dish is obtained unusual and very nutritious. Scallops are boiled, marked, stew and sued. And there are gourmets that eat this mollusk raw, in combination with olive oil or lemon juice. About how to cook read in a separate article.

Sea scallops are used as an additive in soup, salad, cutlets, saltwear, bay, pancakes, pies and even cabbage rolls. To achieve the maximum result, it should be responsible to approach the seafood. Fresh scallop has an elastic caller, cream or pinkish shade. It is important that on the surface there was no inclusions of yellow. Check out the mollusk on the smell, it should be not specific, but marine.

Before you choose the method of cooking scallops need to be defrosting. This suits the lower shelf in the refrigerator. However, experts advise to use 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 microwave and hot water, because there is a risk to spoil seafood. Mollusks in small meat sinks are somewhat gentful, so it is better to give them preference.

Preparation of marine scallops for snacks or salads begins with their heat treatment. It is necessary to push the sink sash and get the body of the mollusk. Before this, be sure to defrost scallops and rinse. They need to boil them, for this we put a saucepan on the stove and turn on the middle fire. When salted water boils, you can throw scallops.

To taste, we throw the root of parsley and pepper. Delicates is not allowed for a long time, approximately 5 minutes on not high heat. Like any other seafood, scallops can not be digested. Readiness can be determined by taste or in color - meat should lose its transparency.

Sea scallops in oyster sauce

The widespread sea scallops received in Italian and French cuisine, where they are combined with various sauces. For example, the oyster sauce truly reveals the taste of mollusks. However, it is important to accurately adhere to the cooking technology so that the dish it happens exactly by the recipe. The recipe for making scallops with photos will make it easier for the task.

Ingredients

Training time: 5 min

Number of portions: 1

· 250 g of marine scallop (excluding shells);

· 1 t. Spoon oil of sesame;

· 1 small clove of garlic;

· 1 tbsp. spoon of vegetable oil;

· 1 tsp of soy sauce;

· a little sugar;

· 2 tbsp. Spoons of oyster sauce.

Processcooking

Cooking time: 5 min

1. We reveal the sinks and take out the contents.

2. We connect soy sauce with oyster.

3. Add sesame oil and pinch sugar. We thoroughly mix until sugar is dissolved.

4. In the pan, heal vegetable oil, where scallops are added. Fry them together with garlic and ginger.

5. After the scallops become golden, you can pour our mixture of sauces. Fry within 30 seconds.

6. The finished dish sprinkled with greens and laid out on the sinks.

An excellent supplement for marine scallops will be white wine. It is harmoniously intertwined with the flavoring palette of the mollusk and significantly improves its quality. This is the easiest way to prepare sea scallops sauce.

Sea scallops in sinks baked in the oven

Gourmet attracts a dish of scallop in a shell, the recipe for cooking requires special accuracy and some knowledge. Even frozen option is suitable for the preparation of baked mollusks. When opening a shell, you can notice the black strip on the scallop shoulder - this is the intestine, it is better to remove it. This element does not affect taste quality, but repels a little from a visual point of view.

Ingredients

12 pieces of marine scallops (in sinks);

1 Slice of Baton;

60 g of butter;

Half of lemon;

Salt;

Several twigs Petrushki.

Sea scallops are excellent for a romantic dinner. After all, this product is a kind of aphrodisiac. The effect increases in combination with wine. It should be noted product rareness, and after 6-7 pieces and one wine glasses in the stomach is not at all felt. Let's look at how the crest is preparing in the sink, the recipe is not complicated.

Processcooking

1. Sinks lay out on a special heat-resistant form. In each shell must be on a piece of cream oil.

2. Cut in small pieces of a loaf and parsley. Lemon is cleaned from the skin so as not to be patched, and the pulp is cut into cubes.

3. Put the oil on a preheated frying pan and tip the baton cubes within a few minutes. Then add salt, parsley, lemon.

4. The oven you need to warm up to 180 degrees, we place the form there with our marine scallops exactly 5 minutes. After removing the mollusks coated their cooked sauce.

5. We return them to the oven for another 2 minutes.

We apply a ready-made dish with lemon and, of course, with white wine or champagne. Enjoy a good evening in a nice company!

Sea scallops baked in garlic sauce

Not everyone knows how to make the comb cover properly. So, let's start with the removal of the mollusk from the shell. First you need to open a shell, we will see the cream shade scallop fillet and possibly orange caviar. Everything else needs to be removed and carefully cleaned.

Ingredients

Sea scallops in shells;

Garlic;

Greens;

Salt and pepper;

Butter.

Processcooking

1. Shells with mollusk are laid out on the baking sheet and are placed in the heated oven for 5 minutes.

2. This time will be enough to make the clams of juice. He merges with the sinks, and instead it is poured into every shell at half a teaspoon of a creamy garlic sauce.

3. To prepare such a sauce, it is necessary to mix 100 grams of butter, salt and chopped garlic.

4. Shells once again go into the oven, this time for 2 minutes.

5. After removing the grazing is ready to use. You can decorate it with greens, vegetables or cheese.

Now you know how to cook scallops in the sink quickly and without much effort. The dish is complemented by a garnish and good wine.

Baked scallops in cheese sinks

The process of creating a dish requires some caution and compliance with the rules, so we have prepared a recipe for making scallops with photos for clarity.

Ingredients

Medium in size marine scallops;

1 tbsp. spoon of vegetable oil;

150 grams of solid cheese;

Paul teaspoon ground curry;

Salt and pepper;

Parsley;

Lemon.

Processcooking

1. We start working from disclosure and processing shells. Before this shells need to be rinsed thoroughly, because they will come in the future. Fillet scallop fold on a plate.

2. Previously need to be cleaned of juice and various films. We turn on the fire in the middle position and set the frying pan. Pour olive oil (sunflower) oil and after a while we throw our clams. We sat on top of the top and scuffing the curry, so as not to spoil the taste. Fry on strong fire for 5 minutes.

3. The finished scallops put it in a colander, through it will be flingly oil. After that, they are sprayed with lemon juice and laid out on the tray.

4. Solid cheese should be grate. Petrushka blesses as small as possible. In the deep bowl mix the linked creamy oil, cheese and greens. Carefully interfere before receiving a homogeneous mixture.

5. The baking parts are laid on the baking part of the shells, between them should be at least 2 cm. Put on each shell on the scallop, and on top cover the cheese sauce. We put everything into the heated oven. As soon as the golden crust appears on the cheese - the dish is ready.

Back in ancient times they used scallops, the recipes of cooking slightly differed from modern. The mollusks were actively caught and even divorced by an artificial method in the Roman Empire. Even then, the advantages of this seafood were known. 40% of the scallop fillet consists of a protein, but at the same time at 100 grams of not more than 90 kcal. Therefore, the mollusk is prescribed by people suffering from obesity.

The value of this product is difficult to overestimate, because it includes zinc, molybdenum, vitamins, nickel and sulfur. One of the main deficiencies is the high cost of the sea scallop, due to the complexity of its production and transportation. It should be borne in mind that only 30% of the total weight of the mollusk is suitable for use. Therefore, it is important to know how to cook scallops in the sink so as not to spoil a delicacy product.

Read Similar articles

The scallop meat is very tender, so when cooking with it must be treated very delicately. Despite the fact that it can be prepared rather quickly, many gourmets prefer to use fresh mollusks in raw form. On the counters of stores, sea scallops come in canned or frozen form. Before cooking, frozen scallops must be defrosting at room temperature and immediately proceed to processing.

The product can be used as an ingredient for soup recipes, pizza, second dishes, salads, as well as sushi. These seafood are perfectly combined with creamy sauce, olive oil, lemon, olives, black beans, garlic and other seafood.

Useful properties of the sea scallop

Scallops are rich in useful trace elements, amino acids and vitamins. They also contain such elements:

Mollusks are also enriched with vitamin B12, which takes an active part in the formation of nerve shells. By the number of iodine, they exceed beef, but they are much easier for meat than meat.

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

In mollusks, there are practically no fats and carbohydrates. As for calorieness, 100 grams of scallops meat contain only 92 kcal.

Seafood is useful not only to normalize the work of the nervous system, but also to reduce the content of cholesterol in the blood, the stabilization of blood flow, improving brain activity and the treatment of atherosclerosis. The use of mollusks to food is an excellent prevention of infarction and stroke, has a positive effect on male potency.

Scallops with parsley

Ingredients:

• scallops - 6 pcs.;
• 1 garlic clove;
• crushed green parsley - 1 tbsp. the spoon;
• olive oil - 2 tbsp. spoons;
• lemon juice - 1 tbsp. the spoon.

Cooking method:

1. Mollusks rinse under cold water and delicately blocked up with a paper towel.
2. Connect the chopped parsley, olive oil and chopped garlic.
3. Soaking in the resulting sauce meat scallops and send them half an hour in the refrigerator.
4. Put a frying pan on strong fire and warm up. Dog fire and fry seafood on both sides (2 minutes on each side).
5. The finished dish sprinkle with lemon juice before serving.

Sea scallops with ginger

Ingredients:

Cooking method:

1. Kinzu must be finely crushed.
2. Next, crosse garlic and cut finely ginger.
3. On a well-preheated pan for a minute, fry garlic and ginger on olive oil.
4. Add meat scallops to them, fry them on both sides, 2 minutes on each side.
5. Add the chopped cilantro and balsamic vinegar, constantly stirring for a minute.
6. Serve ready-made scallops on arugula sheets.

Rice with scallops

Ingredients:

Cooking method:

1. Scallops in the sinks need to be lowered for several hours in salted water. So you can wash all the sand from them.
2. Clear fish, cut into identical pieces and send to a bowl with cold water.
3. Shrimps need to be cleaned and cook. In the same water, lean the mollusks right in the sinks, then clean. Do not drain the water.
4. Throw the tomatoes with boiling water, so it will be easier for you to remove the skin with them, then clean the grains and finely cut.
5. Grind garlic and onions.
6. In a clean pan, heat the olive oil, you need to fry onions and garlic. Then pour the white wine and add tomatoes, fish, rice and fill with seafood broth.
7. When the rice is ready, add salt, pepper, kinza. If necessary, add some more broth and seafood.

What you need to know to choose to choose, store and prepare sea scallops. Consider the most highlights and subtleties:

Contraindications to the use of scallops

There are conditions and illnesses in which it is advisable to refrain from the use of mollusks. Their little, but they need to know:

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

It doesn't matter how you will prepare scallops - cook, fry or stew, they will always be a delicate decoration of your desk. They are often prepared with the addition of a creamy sauce, a balsamic vinegar, olive oil, lemon juice and other culinary sizes that make the dish even more tasty and fragrant. Experiment and enjoy your appetite!