How to cook scallops? Delicious seafood delicacy. Several recipes on how to cook frozen scallops

A scallop is a shellfish that contains B vitamins, minerals and trace elements. It has a pleasant, delicate taste, which is why gourmets appreciate it. Compared to other seafood, scallops are quite expensive. The scallop muscle that connects the shells is eaten. The product can be fried, stewed, boiled, baked, and also added to various dishes.

How to cook frozen scallops?

Compound:

Frozen scallops - 1 kg
Greens - 1 bunch
Olive oil - 10 tbsp.
Garlic - 5 cloves
Lemon juice - 1 tsp.
Salt and spices - to taste

Preparation:

First you need to prepare the marinade. To do this, finely chop the greens, pass the garlic through a press, add olive oil, salt and lemon juice.
Thaw the scallops, place them in the marinade and leave for 30 - 40 minutes. Then fry in olive oil over low heat. You need to fry the scallops for about 2 - 3 minutes on each side.
Place on a beautiful dish, garnish with herbs and lemon slices. Vegetables and rice are ideal as a side dish for scallops.

How to cook scallops: recipe

Compound:

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

Preparation:

Pour over frozen scallops cold water and wait for complete defrosting. You can use a microwave for this, but in this case the defrosting is uneven.
Next, cut the shellfish into small pieces, pour boiling water over them and leave for 5 - 10 minutes. Place the scallops in a colander and let the water drain. While the water is draining, heat the frying pan and melt butter and add scallop pieces. Fry the shellfish for 2 - 3 minutes. Don't forget to salt and pepper the dish. If desired, you can pour lemon juice over the scallops and garnish with chopped herbs.
The dish is ready! For this recipe as side dish will do boiled potatoes or fried eggs.

Scallop in mustard sauce

Compound:

Scallops - 500 g
Onions - 1 pc.
Lemon juice - ½ tbsp.
Vegetable oil - ½ tbsp.
Mustard - 5 tbsp.
Sugar - 3 tsp.
Salt and pepper - to taste

Preparation:

Rinse the scallops under running water and place in boiling water. Boil the shellfish for 2 minutes, then cool and cut into strips.
In a deep bowl, mix mustard, sugar, salt, pepper and vegetable oil. Pour lemon juice in a thin stream and whisk the sauce until smooth.
Clean onions, cut into half rings and add to scallops. Toss the shellfish with mustard sauce and refrigerate for half an hour.

Scallop in bacon

Compound:

Scallops - 1 kg
Bacon - 400 g
Butter - 200 g
Ground chili pepper - 3 tsp.
Cayenne pepper - 1 tsp.
Salt - to taste

Preparation:

Rinse the clams under running water and drain in a colander. Cut the bacon into strips. Wrap each scallop tightly in bacon and pierce with a toothpick.
Preheat the oven to 200 degrees, place the scallops on a baking sheet with a wire rack and place in the oven for 20 minutes, turning the appetizer periodically.
Melt butter in a saucepan, add chili pepper, cayenne pepper and salt. Stir the sauce and pour over the bacon-wrapped scallops. This dish would be the perfect party appetizer.

Sea scallops with bell pepper: recipe

Compound:

Frozen scallops - 500 g;
Bell pepper - 3 pcs.
Butter - 100 g
Garlic - 3 cloves
Basil - 1 bunch
Paprika - to taste
Cayenne pepper - to taste
Salt - to taste

Preparation:

Thaw the clams by running cold water over them. Place thawed scallops on a paper towel and dry thoroughly. Melt the butter in a frying pan and fry the clams until golden brown.
Peel the garlic and cut it into slices. Wash the pepper, remove the seeds and cut into thin strips. Fry the peppers in the pan where the scallops were fried, add garlic, salt and spices.
Coarsely chop the basil and add to the pan with the pepper. Place scallops and peppers on a platter.

Scallops with mushrooms

Compound:

Scallops - 500 g
Champignons - 300 g
Butter - 4 tbsp.
Flour - 4 tbsp.
Milk - 1 tbsp.
Salt and spices - to taste
Sweet pepper - 2 pods

Preparation:

Peel and wash the champignons, cut the pepper into strips. Boil the mushrooms, cut into slices and fry. Add pepper, flour and milk to the mushrooms in the pan. Bring milk to a boil and cook for 3 minutes.
Cut the scallops into small pieces and add to the pan. Bring to a boil again. Don't forget to add salt and pepper to taste. The finished snack can be served with boiled potatoes or rice.

Sea scallops are a real storehouse of vitamins, minerals and proteins. You can prepare salads, side dishes and snacks from shellfish. The main thing in cooking scallops is their right choice. If you buy a fresh and high-quality product, you can be sure that any dish will turn out delicious.

Scallop meat is very tender, so it must be handled very delicately when cooking. Despite the fact that it can be prepared quite quickly, many gourmets prefer to eat fresh shellfish raw. Scallops arrive on store shelves canned or frozen. Frozen scallops must be thawed before cooking. room temperature and begin processing immediately. The product can be used as an ingredient for recipes for soups, pizza, main courses, salads, and sushi. These seafood pair perfectly with a creamy sauce, olive oil, lemon, olives, black beans, garlic and other seafood.

Beneficial properties of sea scallop

Scallops are rich useful microelements, amino acids and vitamins. They also contain the following elements:

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

Shellfish are also fortified with vitamin B12, taking active participation in the formation of nerve sheaths. They are superior to beef in the amount of iodine, but they are much easier to digest than meat.

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

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

Seafood is useful not only for normalizing work nervous system, but also to reduce blood cholesterol, stabilize blood flow, improve brain activity and treat atherosclerosis. Eating shellfish is an excellent preventive measure against heart attack and stroke. positive influence on male potency.

Scallops with parsley

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

Rinse the shellfish under cold water and pat dry gently. paper towel.
Combine chopped parsley, olive oil and chopped garlic.
Soak the scallop meat in the resulting sauce and place it in the refrigerator for half an hour.
Place the frying pan over high heat and heat. Reduce heat and fry seafood on both sides (2 minutes on each side).
Sprinkle the finished dish lemon juice before serving.

Scallops with ginger

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

The cilantro must be finely chopped.
Next, crush the garlic and finely chop the ginger.
In a well-heated frying pan, fry the garlic and ginger in olive oil for a minute.
Add scallop meat to them, fry them on both sides, 2 minutes on each side.
Add chopped cilantro and balsamic vinegar, stirring constantly for a minute.
Serve the cooked scallops on arugula leaves.

Rice with scallops

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

Scallops in shells should be immersed in salted water for several hours. This way you can wash all the sand out of them.
Clean the fish, cut into equal pieces and place in a bowl of cold water.
The shrimp need to be peeled and cooked. In the same water, boil the shellfish directly in their shells, then clean them. Do not drain the water.
Pour boiling water over the tomatoes, this will make it easier to remove the skin from them, then peel the seeds and chop finely.
Chop the garlic and onion.
Heat the olive oil in a clean pan and fry the onion and garlic in it. Then pour in white wine and add tomatoes, fish, rice and seafood broth.
When the rice is ready, add salt, pepper, cilantro. If necessary, add a little more broth and seafood.

What you need to know to choose, store and cook scallops correctly. Let's consider the most basic points and subtleties:

Shellfish are sold in two versions - either with shell or pure meat. Fresh quality shellfish has the smell of the sea; the color should be grayish or pinkish-cream; the meat has the shape of a column.
If you choose large scallops, keep in mind that they are older and contain less nutrients.
If you prefer to eat scallops raw, they must be live and not frozen. Please note that shellfish removed from water must have their valves closed or close when touched with a finger - only such products can be eaten raw.
Do not use hot water or microwaves to defrost scallops. Once the scallops are defrosted, begin cooking immediately.
Once frozen, scallops can be stored in the freezer for no longer than three months.
If you bought fresh seafood, store it in a container with ice in the refrigerator; the shelf life is no longer than three days.
No matter what recipe you choose, don't use a lot of spices, they may overpower delicate taste meat.

Contraindications for eating scallops

There are conditions and diseases in which it is advisable to refrain from eating shellfish. There are few of them, but you need to know them:

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

No matter how you cook scallops - boil, fry or stew, they will always be a delicate decoration for your table. They are often prepared with the addition of cream sauce, balsamic vinegar, olive oil, lemon juice and other culinary delights that make the dish even more tasty and aromatic. Experiment and enjoy your meal!

Anyone who wants to eat healthy and nutritious food will appreciate recipes on how to fry scallops. The mollusk is caught in Primorye, on Far East, the Japanese and Asians are also engaged in fishing in their countries. Delicious seafood delicacy low in calories, has a good protein component, and also vitamin complex. Cooked scallop has virtually no fat; the product also contains carbohydrates minimum quantity. 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 quantity divided into batches, they 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, and dried using paper napkins, laid out on a plate or board. Pour a small amount into the pan sesame oil. 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.

Tip: It’s 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. Products are poured onto fried products placed on a dish or in a bowl. cream sauce: 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 occupies 3 percent of the weight of the mollusk, and the fat component is only two percent.

Useful properties

Chefs and housewives begin to prepare exquisite seafood different dishes. 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 muscular beautiful body should not be ignored seafood product, especially when they are doing pre-competition drying.

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 everything taste qualities shellfish The easiest way is to put a bag with them in cold water 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 simplest, cheapest and quick ways do delicious dish- this 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 shellfish are placed in a deep cup or bowl and poured soy sauce(classic is most suitable), 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. Already on top ready 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. Lovers " quiet hunt", 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, hard grated 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 to water small quantity favorite spices. 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. Boil separately for about half an hour cucumber pickle in the amount of two glasses, after which it is poured into the decoction. 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 is in total mass should be 150 g). When everything is ready, put the sauce in a warm place. 16 scallops are brushed with olive oil, salt and pepper. Grill them on the grill for a couple of minutes on each side until opaque and golden brown crust. 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 cherry tomatoes, 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! There are a huge number of dishes from them, and most of them will suit your taste.

Scallops - sea shellfish, which in lately 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. This seafood should not be defrosted in hot water and in the microwave.

Step-by-step photo recipe:

Wash the defrosted 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!