Sea scallop in the shell cooking recipes. A few recipes on how to cook frozen scallops

Bivalves are among the seafood most commonly used in restaurant cuisine. One of the best representatives of this family is rightfully considered 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, but they are still quite rare guests on our tables, so many housewives simply do not know how to cook scallops and how to choose them when buying. Scallops can be fried, baked, boiled for 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 well. Open the thawed package of scallop meat, put them in the prepared marinade, cover with cling film and refrigerate for about half an hour. Then take a deep frying pan, pour oil into it and heat it well. Put the scallop meat in the pan and fry them for a couple of minutes on each side. Put the finished scallops on a dish, pour over lemon juice and garnish with parsley leaves.

How to cook scallops baked in shells.

Rinse a kilogram of fresh scallops well, open the sashes, remove the mollusks from the shells and clean them well inside the shells from all residues - only a column of white meat and a bag of bright orange caviar (if available) are used. When the impromptu plates are cleaned and washed, they must be laid on a baking sheet, put a scallop in each shell and put the baking sheet for five minutes in a well-heated oven. During this time, the mollusks will release juice, which must be drained from the shells, and instead add half a spoonful of garlic oil to each scallop, made from one hundred grams of butter, mashed with a pinch of salt and two to three chopped garlic cloves. After that, a baking sheet with shells must be sent to the oven for a few more minutes. Serve the scallops on the table right in the shells, sprinkling them 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 in rapidly boiling salted water and boiled after boiling again for only one minute, after which the water is drained, and the finished meat is thrown into a colander and allowed to cool completely.

How to eat raw scallops

Sometimes fresh scallops are eaten raw. They are preliminarily cut into thin slices, peppered, salted and poured over with lemon juice and olive oil. In addition to this method, there is another recipe for eating fresh scallops. Scallop slices are poured with soy sauce, a little sesame oil is added to them and served as such.

How to choose the right scallops

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

• Sea scallops are supplied to the trade network in fresh or canned form, as well as frozen. Frozen scallops can be packaged in vacuum bags or sold by weight. Bulk scallops are the most inexpensive, but at the same time, the least tasty of all the others.
• Frozen scallops are sold in two types - whole with a shell, or one clean meat. Whole scallops should be used if you plan to serve them in shells, as is common in restaurants.
• If you are going to eat raw scallops like a real gourmet, you need to buy only live scallops, or fresh, stored on ice for no more than three days.
• It is necessary to defrost purchased scallops immediately before cooking, without opening the vacuum package, either at room temperature, or by lowering the bag into cold water.

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 aftertaste and a sweet aftertaste.

Scallops are a delicacy that, with the right approach, turns out not only tasty, but also very tender. For cooking, you need a minimum of products and time.

Ingredients:

• sea ​​scallop - 6 pcs.;
• butter - 12 g;
• salt;
• black pepper.

Cooking:

It is better to defrost a seafood product in natural conditions by transferring it from the freezer to the refrigerator. But if there is no time, you can use cold water, where to place the scallops. Do not use hot water or microwave oven.

1. Rinse and dry the product. Use paper towel. Salt and sprinkle with pepper on all sides.
2. Heat up the skillet. Pour in olive oil, when warm, add butter. Warm up. Place scallops. During frying, make sure that the scallops do not touch.
3. Wait for the liquid to evaporate completely, then fry until golden brown. As soon as a 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 a gourmet meal that can satisfy the taste of the most fastidious gourmets.

Ingredients:

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

Cooking:

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

Recipe for baking in the oven

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

Ingredients:

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

Cooking:

1. Rinse sinks. Sand should not remain. Open. Using a spoon, carefully remove the scallops. Discard the flat part of the sink. A convex will be required for baking.
2. Rinse the marine product and dry using a napkin. Remove films.
3. Heat up a frying pan with oil. Place scallops. Sprinkle curry and salt. Fry at maximum heat for five minutes. Remove to a colander to drain excess fat. Pour in lemon juice.
4. Grate cheese. Chop greens. Mix. Add soft butter. Mix. Salt and sprinkle with pepper. Stir.
5. Dry the convex shells completely and put on a baking sheet. Leave a distance between them. Place a scallop in each, and put the cheese mixture on top.
6. Preheat the oven (200 degrees). Send a baking sheet with blanks to bake. Hold until golden brown appears.

Salad with boiled sea scallops

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

Ingredients:

• sea ​​scallops - 650 g;
• mayonnaise - 6 tbsp. spoons;
• salt;
• chopped greens - 15 g;
• green peas - 0.5 canned cans;
• cheese - 75 g grated.

Cooking:

1. Boil the scallops. Cool and cut into strips.
2. Mix with peas and sprinkle with cheese chips. Salt.
3. Pour in mayonnaise and mix. Sprinkle with herbs.

In creamy sauce

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

Ingredients:

• onions - 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 mugs;
• sea ​​scallops - 6 pcs.;
• black pepper - 0.5 tsp.

Cooking:

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

With the addition of mushrooms

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

Ingredients:

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

Cooking:

1. Defrost seafood. Separate meat from 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. Inside, the scallops need to be raw.

Ingredients:

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

Cooking:

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

Many of us have seen and even have beads made of beautiful convex shells. But few people know that these shells belong to mollusks called scallops. Their meat is highly valued by gourmets. Until recently, their world population was on the verge of extinction due to the rapid spread in the 90s of the twentieth century of brown algae - the natural enemy of the mollusk. However, now the number of scallops has been restored. Those shellfish that are sold in stores are grown on special farms. Experts say that "domesticated" seafood meat is sweeter and more tender than those caught in the ocean. For information on how to cook sea scallops, read this article.

These seafood are sold peeled, in vacuum blast freeze bags. Therefore, they must first be brought to room temperature. It is not allowed to put them in the microwave on the “Defrost” mode. Let the process be longer, but the product will not lose its taste. Soak the bag in cold water for about 40 minutes. But keeping the scallops at room temperature for too long should also not be done - the clams will become watery. In a word, while seafood is defrosting, you have time to think about how to cook scallops.

Some gourmets love to eat these clams raw. Seafood extracted from shells is lightly salted, peppered and sprinkled with olive oil. And to make the taste even more tender, they are pre-marinated. How to do it? How to cook sea scallops in a marinade? As easy as pie! Add balsamic vinegar, salt and spices (thyme, basil, rosemary, pepper, dill) to the olive oil. In such a “bath”, clams cut into thin plates should swim for at least an hour.

Now consider the various methods of heat treatment of these seafood. Boil them in lightly salted water for a very short time, literally three to four minutes. Ready-made scallops, the photos of which you see, should lose their transparency and gelatinity. Often boiled seafood is used as an ingredient for salads or sushi. If you have a whole pack of them, you can cook a main dish from them - for example, stew. Fry the finely chopped onion until golden brown, add a spoonful of tomato paste. Put the scallops to the onion in a frying pan with high edges or in a stewpan, pour water with aromatic herbs and spices, simmer under the lid until tender. Serve with mashed potatoes.

How to cook sea scallops on the grill? To do this, rub raw scallops well with vegetable oil so that they do not dry out and turn out juicy. It is also necessary to grease the grill grate with oil so that the clams do not stick to it. In a frying pan, they are generally easier to cook: spread them in heated vegetable oil so that they do not touch each other. Frying for two minutes on each side will be enough, even if the middle of the clams remains slightly “glassy”.

But if we decided to use these seafood as part of other hot dishes - soups, paella, risotto - then how to cook scallops in this case? After all, there is some difficulty: rice and vegetables are cooked for a long time, while shellfish - 2-3 minutes. And the longer you cook seafood, the more “rubber” they become. Therefore, you need to add them to the main dish only five minutes before it is completely ready. You should also take into account the fact that reheated scallops completely lose their valuable sweetness.

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

How to cook frozen scallops in a creamy sauce?

You might be intimidated by the combination of scallops and bacon in this sauce, but don't worry, the smoked pork slices give off just a tiny bit of their amazing flavor without drowning out the seafood flavor.

Ingredients:

• bacon slices - 6 pcs.;
• butter - 5 g;
• cream - 240 ml;
• grated parmesan - 35 g;
• olive oil - 10 ml;
• large scallops - 6 pcs.

Cooking

Place the smoked bacon pieces in a dry frying pan and let the fat from the bacon melt completely. As soon as the pieces become rosy, put them on napkins, and add butter to the fat in the pan, pour in the cream and pour in the cheese. When the amount of sauce in the pan is reduced by half, add the crumbled bacon to the sauce and remove the pan from the heat.

Dry the peeled and thawed clams, and put them in a well-heated pan with a drop of olive oil. Fry the scallops for a minute on each side, then serve on top.

How to cook frozen scallops?

In general, boiling is not an ideal method of cooking scallops, as a rule, clams are fried, but there is one Japanese recipe for boiled scallops that violates all gastronomic rules.

Ingredients:

• scallops - 200 g;
• ginger root (grated) - 1/2 teaspoon;
• sake - 45 ml;
• mirin - 30 ml;
• - 30 ml;
• sugar - 1 teaspoon.

Cooking

How long to boil frozen scallops depends on their size, but usually takes less than a minute. In a saucepan, combine sake, mirin, soybeans and sugar, add the grated ginger root and wait for the liquid to boil. Put the boiled scallops in the sauce and cook for 4-6 minutes on the lowest possible heat. After, put the boiled scallops on a dish, evaporate the sauce until it thickens and pour it on top.

How to cook frozen garlic scallops?

Ingredients:

For scallops:

• olive oil - 15 ml;
• butter - 10 g;
• frozen scallops - 750 g.

For sauce:

• a handful of parsley;
• garlic cloves - 2 pcs.;
• lemon zest - 2 teaspoons.

Cooking

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

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

Ingredients:

Cooking

Before you cook your own frozen scallops, let the clams thaw while you grab the orange glaze yourself.

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 thickened.

Dry the thawed scallops and put them in a frying pan with hot oil. Let the clams fry for a minute and a half on each side, and then serve with orange glaze.

Among all seafood, scallops occupy a special place, they are just as appetizing and nutritious as crabs, as well as shrimp and mussels, but at the same time they are much softer and more tender meat. However, not every housewife can cook them - with seeming simplicity, the dish often comes out tough and tasteless. Considering that scallops are not found in our geographical latitudes, Russian housewives have to deal with pre-frozen seafood - and this only makes the process of processing them even more difficult.

Composition and taste

Under the term scallops, a whole group of mollusks is hidden, which is distinguished by a peculiar shell shape that visually resembles a crown or a bird's comb - this is where the name of these seafood came from. Inside the dense shell is a rather strong body of a mollusk, it is it that is widely used in cooking. The taste of the product is very delicate and very peculiar - it is impossible to confuse it with any other seafood, it is characterized by a sweetish aftertaste, which makes scallop dishes especially piquant.

These mollusks are 15-20% protein, which are quite easily absorbed by the body, and carbohydrates and fats account for only about 5%. This composition of BJU determines the low calorie content of the product - 100 g contains only 92 kilocalories. However, such a low energy value does not diminish the nutritional value of seafood.

Scallops contain quite a lot of iodine, as well as zinc, nickel and fluorine, the product is rich in niacin, tocopherol and B vitamins. Such a vitamin and mineral composition makes these mollusks an ideal dietary and healthy product.

Scallops are recommended for inclusion in the diet of weakened and old people, as well as babies. Athletes and people who face constant physical stress also value shellfish for their high concentrations of amino acids in their structure. Scallops should definitely be tried by all those who appreciate tasty, and most importantly, healthy food, especially since it takes very little time to cook them.

Defrosting

Frequent visitors to restaurants know that in such establishments scallops are served directly on the shell. Unfortunately, ordinary consumers do not have the opportunity to appreciate such delicacies, because on the shelves of our stores, seafood is sold for the most part already peeled. Let's say more, Russians have practically no chance to buy fresh scallops, since they come to our country already thoroughly frozen.

To prepare a tasty and healthy dish from them at home, you should follow a few recommendations. You should stop your choice on small clams - they are much tastier and more tender than their larger "brothers", which is why experienced housewives buy scallops by weight, it is impossible to estimate the dimensions of packaged seafood. From purchase to the moment of preparation, scallops should be stored in the freezer, any repeated freezing causes the finished product to lose its taste properties, and most of the valuable vitamins and minerals are destroyed in this case.

Scallops, like all other seafood, should be thawed correctly - such radical methods as scalding or defrosting in the microwave are unacceptable here. To begin with, the product is transferred from the freezer to the refrigerator shelf, and when thawing begins, it is transferred to room temperature conditions. This method takes up to 5 hours, so if there is no time to wait, then you can put the bag of seafood in a container of cold water - this way you can get scallops ready for processing in an hour. After the seafood becomes quite soft and completely thawed, you should start cooking. Thawed scallops are a fairly versatile product, they can be boiled, stewed, fried and made into a variety of savory snacks.

Boiling

The easiest way to cook clams is to boil them. The same option is also considered the fastest, you spend only a few minutes, and at the output you get a completely ready-to-use product. For 500 g of shellfish, take 1 liter of water. The liquid must be salted, slightly peppered, put the parsley, and then put on fire. As soon as the water boils, pour out the thawed scallops and, after boiling, keep on low heat for about 5-7 minutes.

Immediately before use, the water is drained, the clams are sprinkled with freshly squeezed lemon juice and served at the dinner table along with a salad of fresh vegetables or rice. Scallops boiled in sauce are quite appetizing. To do this, 500 g of marine reptiles will require 300 g of fat sour cream, a pinch of salt and dry herbs to taste, usually marjoram, oregano or basil are used. Sour cream is diluted with water to obtain the consistency of a liquid sauce, mixed with salt and spices, placed in a saucepan or saucepan with a thick bottom and put on fire, bringing to a boil with constant stirring. As soon as the sauce boils, add the scallops and boil for another 5 minutes.

Pan cooking

Sea scallops are very tasty fried, many true gourmets assure that they are much tastier than boiled ones. Preparing them is pretty easy. Thawed clams are dried with a paper towel and transferred to a deep dish. 500 g of clams are poured with 4-5 tablespoons of vegetable oil, salted, peppered and left for half an hour in this marinade. At the end of the specified time, the scallops are placed in a pan with hot vegetable oil and fried for two minutes on both sides.

Sesame seeds are dried in another pan - cooked scallops are sprinkled with them, and freshly squeezed lemon juice is poured over the dish. Keep in mind that clams are fairly easy to overcook if left on the stove for too long.

The indicated time is calculated for a whole scallop, if you are dealing with chopped marine reptiles, then reduce the frying time. Fried scallops are served hot, as they are not as appetizing when cooled.

Recipes

Sea scallops can be stewed, as well as baked and even marinated. Let's dwell on the most common and simple recipes.

Scallops with beans

For 500 g of scallops, you should take 250 g of green beans, an onion, a small lemon, fresh herbs, as well as salt, pepper and seasonings to taste. The pan is greased with sunflower or olive oil and the clams are fried on it on both sides, after cooking in the same pan, fry the onion, cut into rings, and green beans, chopped into equal rectangles. After that, add a little ginger and fill with plain water so that it barely covers the clams. The products are stewed until the green beans are completely soft, then the scallops are returned there, greens with spices are added and kept on fire for about 3 more minutes. The finished dish is sprinkled with the juice of a ripe lime or lemon before eating.

Breaded

The scallops are cut into 2 parts, transferred to a deep dish and poured with oil, then ground pepper and table salt are added, mixed thoroughly and sent to a cool place for a quarter of an hour. While the scallops are pickling, you need to prepare a batter from wheat flour, milk and eggs. Seafood is dipped in batter and fried in a large amount of oil for about 5-7 minutes. The finished product is laid out on paper napkins to remove excess fat, sprinkled with chopped parsley and served to family and friends.

Scallop salad

To make a tasty and savory salad, you need to boil the scallops, cool and cut into strips, then mix with canned peas and sprinkle generously with grated cream cheese. The finished dish is seasoned with mayonnaise, sprinkled with lemon juice and sprinkled with finely chopped parsley. The technology for preparing frozen scallops can be easily adapted to any personal taste preferences and the current season. For example, in summer you can take fresh herbs, and in winter dry herbs are used. Sea scallops are ideally combined with any other dish, therefore they can accompany all the other dishes on your table.

Another scallop salad recipe in the video below.