How to cook scallops. How to properly cook scallop

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

Products
Scallops - 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. Half a kilogram of defrosted scallops rinse, cut in half, add to 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 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 - pure white will indicate that the seafood could 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 - they will be lost taste qualities and tenderness of meat. 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.

In our area, scallops live in only one place - the frozen food section of supermarkets, which, however, does not critically reduce their taste characteristics or cost. Yes, scallops can hardly be called a product for everyday consumption, but that’s what they are designed for - this is the luxury that you can pamper yourself with at dinner on a special day. And we will share with you recipes and recommendations that will help improve the already wonderful taste of scallops.

How to cook frozen scallops in cream sauce?

You might be intimidated by the combination of scallops and bacon in this sauce, but don't worry, the smoked pork slices will impart just a little of their amazing flavor without overpowering the flavor of the seafood.

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 pieces in a dry frying pan and allow the fat to render completely. As soon as the pieces become golden brown, place them on napkins, add butter to the fat in the frying pan, pour in the cream and add the cheese. When the amount of sauce in the pan has reduced by half, add the crumbled bacon to the sauce and remove the pan from the heat.

Dry the cleaned and thawed shellfish and place them in a well-heated frying pan with a drop of olive oil. Sear the scallops for a minute on each side and then serve on top.

How to cook frozen scallops?

In general, boiling is not an ideal method for preparing scallops; as a rule, shellfish 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 teaspoon;
sake - 45 ml;
mirin - 30 ml;
- 30 ml;
sugar - 1 teaspoon.

Preparation

How long to cook frozen scallops depends on their size, but it usually takes no more than a minute. In a saucepan, mix sake, mirin, soy and sugar, add grated ginger root and wait until the liquid boils. Place the boiled scallops in the sauce and cook for 4-6 minutes over the lowest heat. Afterwards, transfer the boiled scallops to a dish, evaporate the sauce until thickened and pour on top.

How to cook frozen scallops with garlic?

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 teaspoons.

Preparation

Thaw and dry the scallops well. The last point is of key importance because it contributes to the emergence golden brown crust when roasting. Place the clams in a well-heated frying pan with a mixture of oils and fry for a minute on each side.

Carefully chop the parsley with garlic cloves and lemon zest. Add the aromatic mixture to the scallops and remove them from the heat immediately, otherwise the garlic will burn.

Ingredients:

Preparation

Before cooking the frozen scallops themselves, let the clams thaw while you make the orange glaze.

For the glaze, mix orange juice with soy sauce, lime juice and finely chopped garlic cloves. Let the sauce simmer for about 10 minutes or until it thickens.

Dry the thawed scallops and place them in a frying pan with heated oil. Let the clams cook for a minute to a minute and a half on each side, then serve with the orange glaze.

How to cook scallops

Scallops, like all seafood, are very healthy and nutritious. Every seafood lover will appreciate their delicate sweet taste. But for you to succeed delicious dish, you should know how to cook scallops.

Anyone who visited the Mediterranean countries could purchase slightly convex shells as a souvenir. The valves of such shells are often used to decorate other items or to make sea beads. But none of us even have a clue what these shells belong to scallops.

On at the moment scallop population in natural conditions is already recovering from its almost complete disappearance. The reason for this was the rapid proliferation of brown algae in the 80s of the last century. Therefore, sea scallops that grow in the ocean are almost never caught. Currently, scallops are raised on farms, and it is worth noting that their meat is much sweeter than those caught in the ocean. By the way, it is preferable to catch scallops by hand rather than with a net. Because they are caught in nets, scallops experience stress, which greatly affects the taste of the meat, as gourmets say.

When you buy scallops in the store, the first thing you should do is... pay attention to the manufacturer. Good producers They sell scallop meat in vacuum packaging. These scallops were blast frozen to preserve the flavor of the meat as best as possible. But loose scallops will cost much less, but their taste will not be as rich.

It should be noted that Cooking scallops begins by defrosting them.. To do this, place the bag with scallops in cold water for 40 minutes. Since scallops defrost very quickly, it is very important not to miss the moment when the shellfish are already suitable for further heat treatment. If you leave scallops in water for too long to defrost, they will begin to lose their flavor. In restaurants, to defrost scallops they use not plain water, but slightly diluted with milk.

There are several ways to cook scallops. Depending on your culinary preferences, choose one method or another. So, scallops can be eaten raw, but they can also be fried, boiled and stewed. It’s worth talking a little more about each method of cooking scallops.

How to Cook Scallops: Serve Raw

How to cook scallops

Scallops are delicious when served raw.. To do this, scallop meat is cut into thin slices. To highlight their softness delicate taste, the meat can be salted, peppered and watered a small amount olive oil.

Also raw scallops can be marinated. For the marinade you can use spices (salt, pepper, basil, dill, thyme, rosemary, parsley), balsamic vinegar and olive oil. Scallop meat cut into thin slices should be marinated for at least 1 hour.

How to cook scallops: boiling and stewing

Now we’ll tell you how to cook scallops in a saucepan. Scallops do not boil for long - just 3-5 minutes in salted water.. During this time, the scallop meat should lose its transparency. Boiled scallops are used for cooking.

Braised scallops served with mashed potatoes as a side dish. Scallops are stewed with fried onions and tomato paste.

How to cook scallops: frying

You can fry scallops either in a frying pan or on the grill.. When grilling scallops, the mesh should be oiled to prevent the shellfish from sticking to it. It would also be a good idea to grease the scallops with oil so that they do not dry out during cooking and the meat turns out juicy. Grill the scallops for a couple of minutes until opaque. But it all depends on the size of the shellfish - the larger the scallop, the more time it will take to cook it.

Fry the scallops in a fairly large frying pan. Try arrange the scallops so that they do not touch each other during frying. Fry the scallops on one side for one and a half minutes. Then they should be turned over to the other side and fried for another minute and a half. If after this time the central part of the scallops remains translucent, you can extend their cooking for another two minutes. But in fact, the scallops are already ready to eat.

How to cook scallops: use in other dishes

Scallops are often used to prepare various dishes. such as risotto or soup. How to cook scallops in this case? The fact is that scallops cook very quickly, so you should add them to another dish 3-4 minutes before it is completely cooked and served. Not only can scallops be cooked very quickly, but they can also be overcooked. Because of this, the scallops will not be soft, but “rubbery”, which happens with all improperly cooked seafood. If you want to pre-sear the scallops and then add them to another dish, you can do the following. Add slightly fried scallops to a main dish, say risotto, only after it is fully cooked.

It is not recommended to reheat cooked scallops, because they will lose their tenderness of meat and softness of taste. We recommend that you serve the scallops immediately after cooking them and time them so that the dish is completely eaten in one sitting.

How to cook scallop

Bivalves are among the seafood most commonly used in restaurant cuisine. One of the best representatives of this family is considered to be the scallop, the meat of which has an exquisite, slightly sweet taste and smells pleasantly of the freshness of the sea. Scallops are especially popular in Japan and France; on our tables they are still quite rare guests, so many housewives simply do not know how to cook scallops and how to choose them when purchasing. Scallops can be fried, baked, boiled for making salads or eat it raw. Let's talk about these methods in more detail.

How to cook fried scallops

In addition to a half-kilogram package of scallop meat, you will need two cloves of garlic, a bunch of parsley, half a lemon and olive oil. Finely chop the parsley, squeeze the garlic into it and add five tablespoons of oil to them. Mix everything well. Open the thawed package of scallop meat, place them in the prepared marinade, cover cling film and refrigerate for about half an hour. Then take a deep frying pan, pour oil into it and heat it well. Place the scallop meat in the pan and fry for a couple of minutes on each side. Place the finished scallops on a plate and pour over lemon juice and garnish with parsley leaves.

How to cook scallops baked in their shells.

Rinse a kilogram of fresh scallops well, open the valves, remove the mollusks from the shells and thoroughly clean the inside of the shells from all residues - only the column is used. white meat and a bag of bright orange caviar (if available). When the improvised plates are cleaned and washed, they should be placed on a baking sheet, a scallop should be placed in each shell and the baking sheet should be placed in a well-heated oven for five minutes. During this time, the mollusks will release juice, which must be drained from the shells, and instead add half a spoonful of garlic butter to each scallop, prepared from one hundred grams of butter, ground with a pinch of salt and two or three crushed cloves of garlic. After this, the baking sheet with shells should be placed in the oven for a few more minutes. Scallops should be served directly in their shells, sprinkled with finely chopped green onions for beauty.

How to boil scallops

To prepare salads, scallops are often boiled. This is done quite simply. Thawed scallop meat is dipped into rapidly boiling salted water and boiled after re-boiling for just one minute, after which the water is drained, and the finished meat is placed in a colander and allowed to cool completely.

How to eat scallops raw

Sometimes fresh scallops are eaten raw. They are first cut into thin slices, peppered, salted and sprinkled with lemon juice and olive oil. In addition to this method, there is another recipe for using scallops in fresh. Pour soy sauce over scallop slices and add a little sesame oil and in this form they are served on the table.

How to choose the right scallops

In order for the purchase to be successful, you need to know that:

IN trading network scallops come fresh or canned, as well as frozen. Frozen scallops can be packaged in vacuum bags or sold by weight. Whole scallops are the most inexpensive, but at the same time the least tasty of all the others.
Frozen scallops are sold in two forms - whole with shell, or one clean meat. Whole scallops should be used if you plan to serve them in the shell, as is customary in restaurants.
If you are going to eat scallops raw, like a real gourmet, you need to buy only live scallops, or fresh ones, stored on ice for no more than three days.
You need to defrost purchased scallops immediately before cooking, without opening the vacuum packaging, or when room temperature, or by lowering the bag into cold water.

1. Scallops in oyster sauce

2. Scallops in shells, baked in the oven

3. Scallops baked in garlic sauce

4. Baked scallops in shells with cheese

Scallops are a member of the mollusk family. Like most representatives of this species, the scallop has a shell. In most cases, it is sold without it, frozen or fresh. However, in restaurants you can see a lot of dishes where scallops are cooked directly in their shells. This can also be done at home. Apart from amazing appearance Sea scallop has wonderful taste. First you need to learn how to cook scallops in the shell. Let's look at the most effective, colorful and simple recipes for preparing this product.

The shellfish contains many useful components, such as vitamins and protein. The whole body of the scallop can be eaten, and the shell serves only as decoration. Scallop fillet is a delicacy in different countries world, including ours. Its taste is reminiscent of tender and melt-in-your-mouth crab meat.

Cooking a scallop in a shell requires minimal knowledge and skill. At the same time, the dish turns out to be unusual and very nutritious. Scallops are boiled, fried, marinated, stewed and salted. And there are gourmets who eat this shellfish raw, in combination with olive oil or lemon juice. Read about how to cook in a separate article.

Sea scallops are used as an additive in soup, salad, cutlets, solyanka, aspic, pancakes, pies and even cabbage rolls. To achieve maximum results, you should choose seafood responsibly. A fresh scallop has an elastic body, creamy or pinkish in color. It is important that there are no inclusions on the surface yellow. Check the mollusk for its smell; it should not be specific, but marine.

Before choosing a method for cooking scallops, you need to defrost them. The bottom shelf in the refrigerator is suitable for this. However, experts advise using milk for defrosting. Scallops are placed in it and the container is left for a couple of hours at room temperature. Do not use a microwave or hot water, since there is a risk of spoiling the seafood. Clams in small shells have slightly more tender meat, so it is better to give them preference.

Preparing scallops for appetizers or salads begins with their heat treatment. It is necessary to move apart the shell flaps and remove the body of the mollusk. Before doing this, be sure to defrost the scallops and rinse them. They need to be boiled; to do this, put the pan on the stove and turn on medium heat. When the salted water boils, you can throw in the scallops.

To taste, add parsley root and pepper. The delicacy does not cook for long, about 5 minutes over low heat. Like any other seafood, scallops cannot be overcooked. Readiness can be determined by taste or color - the meat should lose its transparency.

Scallops in oyster sauce

Scallops are widespread in Italian and French cuisine, where they are combined with various sauces. For example, oyster sauce really brings out the flavor of the shellfish. However, it is important to strictly adhere to the cooking technology so that the dish turns out exactly according to the recipe. A recipe for cooking scallops with photos will make the task much easier.

Ingredients

Preparation time: 5 min

Number of servings: 1

· 250 grams of scallop (excluding shells);

· 1 teaspoon sesame oil;

· 1 small clove of garlic;

· 1 tbsp. spoon of vegetable oil;

· 1 teaspoon soy sauce;

· a little sugar;

· 2 tbsp. spoons of oyster sauce.

Processpreparations

Cooking time: 5 min

1. Open the shells and take out the contents.

2. Connecting soy sauce with oyster.

3. Add sesame oil and a pinch of sugar. Mix thoroughly until the sugar dissolves.

4. Heat in a frying pan vegetable oil, where scallops are added. Fry them together with garlic and ginger.

5. Once the scallops are golden brown, you can add our sauce mixture. Fry for 30 seconds.

6. The finished dish is sprinkled with herbs and laid out on the shells.

White wine is an excellent accompaniment for scallops. It harmoniously intertwines with the taste palette of the mollusk and significantly improves its quality. This is the easiest way to cook scallops in sauce.

Sea scallops in shells, baked in the oven

Gourmets are attracted to the scallop dish in a shell; the recipe requires special precision and some knowledge. Even the frozen version is suitable for preparing baked clams. When opening the shell, you can see a black stripe on the body of the scallop - this is the intestine, it is better to remove it. This element does not affect the taste, but is a little off-putting from a visual point of view.

Ingredients

12 pcs scallops (in shells);

1 slice of loaf;

60 g butter;

Half a lemon;

Salt;

A few sprigs of parsley.

Scallops are great for romantic dinner. After all, this product is a kind of aphrodisiac. The effect increases when combined with wine. It should be noted that the product is filling, and after 6-7 pieces and one glass of wine, you don’t feel any heaviness in your stomach at all. Let's look at how to prepare a scallop in the sink; the recipe is not complicated.

Processpreparations

1. Place the shells on a special heat-resistant form. Each shell should contain a piece of butter.

2. Cut the loaf and parsley into small pieces. The lemon is peeled so as not to taste bitter, and the pulp is cut into cubes.

3. Place the oil in a heated frying pan and fry the loaf cubes for a few minutes. Then add salt, parsley, lemon.

4. The oven needs to be preheated to 180 degrees, place the pan with our scallops there for exactly 5 minutes. After removing the shellfish, cover them with the prepared sauce.

5. Return them to the oven for another 2 minutes.

Serve ready dish with lemon and, of course, with white wine or champagne. Enjoy good evening in pleasant company!

Scallops baked in garlic sauce

Not everyone knows how to properly cook scallops in the oven. So, let's start by removing the mollusk body from the shell. First we need to open the shell, there we will see a cream-colored scallop fillet and, possibly, orange caviar. Everything else needs to be removed and thoroughly cleaned.

Ingredients

Scallops in shells;

Garlic;

Green;

Salt and pepper;

Butter.

Processpreparations

1. Place shells with clams on a baking sheet and place in a heated oven for 5 minutes.

2. This time will be enough for the clams to release their juice. It is drained from the shells, and instead, half a teaspoon of creamy garlic sauce is poured into each shell.

3. To prepare this sauce, you need to mix 100 grams of butter, salt and chopped garlic.

4. The shells go into the oven again, this time for 2 minutes.

5. Once removed, the scallop is ready to eat. You can decorate it with herbs, vegetables or cheese.

Now you know how to cook scallops in the shell quickly and effortlessly. The dish is complemented by a side dish and good wine.

Baked scallops in shells with cheese

The process of creating a dish requires some caution and adherence to rules, so we have prepared a recipe for cooking scallops with photos for clarity.

Ingredients

Medium-sized scallops;

1 tbsp. spoon of vegetable oil;

150 grams of hard cheese;

Half a teaspoon ground curry;

Salt and pepper;

Parsley;

Lemon.

Processpreparations

1. We begin work by opening and processing the shells. Before this, the shells need to be thoroughly washed, because they will be useful to us in the future. Place the scallop fillet on a plate.

2. It must first be cleared of juice and various films. Turn the heat to medium and place the frying pan. Pour in olive (sunflower) oil and after a while throw in our clams. Add some salt on top and sprinkle curry sparingly so as not to spoil the taste. Fry over high heat for 5 minutes.

3. Place the finished scallops in a colander; excess oil will drain through it. After that, they are sprinkled with lemon juice and laid out on a tray.

4. Hard cheese should be grated. Parsley is chopped as finely as possible. In a deep bowl, mix melted butter, cheese and herbs. Mix thoroughly until a homogeneous mixture is obtained.

5. Place the convex parts of the shells on a baking sheet, there should be at least 2 cm between them. Place a scallop in each shell and cover the top cheese sauce. Place everything in a preheated oven. As soon as a golden crust appears on the cheese, the dish is ready.

Even in ancient times, scallops were consumed; the cooking recipes were slightly different from modern ones. Shellfish were actively caught and even bred artificially in the Roman Empire. Even then, the benefits of this seafood were known. 40% of scallop fillet consists of protein, but 100 g contains no more than 90 kcal. Therefore, the mollusk is prescribed to people suffering from obesity.

The value of this product is difficult to overestimate, because it contains zinc, molybdenum, vitamins, nickel and sulfur. One of the main disadvantages is the high cost of scallops, due to the complexity of its extraction and transportation. It must be taken into account that only 30% of total mass shellfish are suitable for consumption. Therefore, it is important to know how to cook scallops in the sink so as not to spoil the delicious product.

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