How to cook scallops recipes. How to cook frozen scallops: step-by-step recipes

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. In addition to its stunning appearance, scallops have 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 a decoration. Scallop fillet is a delicacy in different countries of the world, including ours. Its taste is reminiscent of tender and melt-in-your-mouth crab meat.

Cooking scallops in a shell requires minimal knowledge and skills. 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 yellow spots on the surface. 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 as 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 widely used 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. Combine soy sauce with oyster sauce.

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

4. Heat vegetable oil in a frying pan and add scallops. Fry them together with garlic and ginger.

5. Once the scallops are golden, 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 a 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 the finished dish with lemon and, of course, white wine or champagne. Enjoy a good evening in good 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;

Greenery;

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 with cheese sauce on top. 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 borne in mind that only 30% of the total mass of the mollusk is 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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Scallops can be bought in stores, either fresh or frozen. Its meat can be considered a seafood delicacy, properly fried, it is tender and surprisingly tasty. And most importantly, to surprise your family or guests with culinary delights made from scallop meat, you won’t have to spend a lot of time at the stove.

Scallop fillet: how to fry?

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Beneficial properties of sea scallop

The delicate taste and beneficial properties of this shellfish are well known to residents of Primorye, the Far East, Japan and the countries of Southeast Asia. There it is prepared in a variety of ways: boiled, pickled, fried and stewed, soups, main courses and snacks are prepared from it. Its meat contains many essential amino acids, which are not produced in the human body, but enter it only with food. In addition, it is rich in trace elements and minerals and is superior in iodine content to beef, and is digested much easier and faster. B vitamins, which are also in its composition, have a beneficial effect on the gastrointestinal tract, cardiovascular and nervous system. By eating scallop meat, you can reduce cholesterol levels in the blood and stop the formation of cholesterol plaques on the inner walls of blood vessels. Scallops in your diet can be an excellent preventative against diabetes, heart attack and stroke.

A quick and easy recipe for seared scallops

To preserve all these beneficial properties in scallop meat, its fillet must be properly cooked. Since this meat contains a lot of protein, it cannot be subjected to prolonged heat treatment so that it does not become tough and rubber-like.

For this recipe you will need:

• 400 g scallop fillet
• 50 g rice vodka (can be replaced with regular vodka)
• 30 g butter
• 1–2 tbsp. soy sauce
• 3 tbsp. olive oil
• 3–4 arrows fresh green onions
• dry herbs and garlic powder

You also need to defrost the scallop fillet correctly, leaving it on the bottom shelf of the refrigerator overnight or at room temperature for 1–2 hours.

Before cooking, rinse scallop fillets in cold running water and dry each piece well with paper kitchen towels. Place in a bowl, sprinkle with soy sauce, sprinkle with herbs, dry garlic and add a little salt. You should not overuse a large amount of spices, so as not to interrupt the delicate natural taste of the shellfish itself. Leave to sit at room temperature for 20–30 minutes.

Heat a frying pan, melt butter in it, add olive oil. Wait until the oil is very hot but not burning. Place the scallops in the pan and fry on each side for 2 minutes. During this time, a beautiful golden crust forms on the surface of the scallops. Pour vodka into the pan and set it on fire; When the flame goes out, the scallops are ready. Place them on a plate, sprinkle with finely chopped green onions.

Combing a woman's hair is considered an almost ritualistic act. Our distant ancestors made hair combs from wood, believing that this simple accessory helps restore strength and protects the entire female half of the family from the evil eye. In our world of artificial materials, it is much more difficult to buy combs made from natural materials than from plastic or metal. But those girls who have tried to use a wooden comb for their hair will not exchange it for anything else.

Pros of wooden combs

The main advantage of a comb made from natural wood is its environmental friendliness. When in contact with the hair and scalp, such an accessory will not release harmful chemical compounds, but, on the contrary, with the help of healing essential oils, it helps improve the overall condition of the curls.

In addition, a wooden comb will not electrify your hair. Daily brushing will make them smoother and shinier. In addition, oak or juniper products will help cope with such an annoying problem as split ends.

If you have already asked yourself a question, do not rush to go searching, perhaps you yourself, or someone from your environment, will be able to cut it out. We will tell you how to do this below.

How to make your own wooden comb

In this section we will try to tell you step by step how to make a comb from wood with your own hands. The manufacturing process will require your time and attention, but they are always valued higher than mass-produced items in a store.

So, for work we will need:

• A rectangular block of wood. The sizes depend on what kind of comb you want. We will take a small model 8 by 10 cm, the thickness of the board should not be less than 6 mm;
• Circular saw and grinder;
• Sandpaper of different grain sizes;
• Burning machine (if you want to decorate the product with a design);
• Linseed oil

Combs are best made from hard wood, such as beech or juniper, but fruit trees - cherry, plum, peach - also work well. Often craftsmen make it from birch.

We take our piece of wood and sand it on both sides. On the resulting blank, draw the shape of the ridge with a pencil, and then cut it along the contour with a circular saw. If you don’t have such a saw at hand, you can take a regular jigsaw for wood.

Now you need to divide the comb lengthwise into two parts. On the lower part we will cut teeth for combing. Typically, the width of one tooth is from 2 to 3 mm, and the distance between them is about 1.5 mm. We also do this using a circular saw.

The next step is to sharpen the plane of the comb towards the end of the teeth. We grind the entire product on a grinding wheel, and at the same time sharpen the teeth. To ensure that the comb is perfectly smooth, we polish it manually with sandpaper.

Now it’s time to decorate the comb. You can burn a floral ornament on a flat surface, or the name of the one who will soon become its owner. You can leave the product without burning; the texture of the wood itself is unique and delightful.

The final touch is to saturate the finished comb with linseed oil. Heat the oil to a low temperature (it should not burn your fingers, as very hot oil can warp the wood), lower the comb there and leave until it is saturated. Then the product must be dried at room temperature. This usually takes from 1 to 2 days.

Scallops- sea shellfish, which recently are often found frozen on supermarket shelves. This dietary seafood with a high protein content and a huge amount of minerals easily absorbed by the body ( iodine, phosphorus, magnesium, iron, copper, manganese, zinc, cobalt, etc.). Scallop meat is very tender, sweetish in taste, it is considered an exquisite delicacy, not for the everyday menu. Unfortunately, they are quite expensive, but they often pass by also because they do not know how to cook this “beast”. There are many recipes using scallops, but the easiest way is to fry them in a pan. Let's do this together.

You will need:

• ground black pepper
• extra virgin olive oil
• sesame seed
• lemon

It is best to buy chilled scallops, but they are not sold everywhere, and they are less affordable than frozen ones. It is better to choose the smallest scallops from frozen ones, their meat is more tender. Thaw scallops at room temperature: 400 grams will defrost in about 1 hour. Do not defrost this seafood in hot water or in the microwave.

Step-by-step photo recipe:

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

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

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

Fry scallops in a dry, hot frying pan.

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

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

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

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

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

For this you will need 750 g of scallops, 1 tbsp. l. dried sherry or rice wine drink, 3 cloves of garlic, 3 tbsp. l. black beans, 1 onion, 3-5 tbsp. l. sunflower or olive oil, 2 tsp. soy sauce, 2 sweet peppers, 2 tbsp. l. potato starch, a little grated ginger and sugar.

Scallops should only be boiled in salted water for no more than 5 minutes. Otherwise, they will lose their original taste and transparency. Take a small saucepan and add water. Boil over high heat.

Make cross-shaped cuts on the scallop and lower them into the water. Don't forget to salt the liquid before doing this. Once they are cooked, place them on a towel and let the excess water drain out of the product. Place the scallops in a bowl and marinate in soy sauce with a little ground black pepper.

While they are steeping, cut the onion and pepper into strips. Place them in a frying pan with oil and fry a little. Don't forget to add salt. Place the mixture in a bowl. Add oil to the pan and simmer the marinated scallops. Add ginger along with them. The process should take 2-3 minutes. Pour sherry or wine into the contents of the dish, stir and place in a bowl.

The sauce in which the scallops were should be mixed with sugar and potato starch. Place beans and finely chopped garlic in a heated frying pan. Simmer for a few minutes, remembering to stir. Then add the scallops with vegetables and pour the sauce over everything. Bring to a boil and simmer over low heat for 2-3 minutes. The dish should be served hot.

Sea scallops in boiled sauce

To do this, take 600 g of seafood, 10 raw potato tubers, a few black peppercorns, 4 tsp. butter, 3 tsp. wheat flour, 2 carrots, 3 onions, a bunch of parsley, 1 tbsp. l. tomato paste, 2 tbsp. l. sunflower oil. Add salt, pepper, sugar, grated paprika to taste.

Boil the scallops. Add parsley and a couple of peppercorns to the water. Pour the finished broth into a separate bowl. Leave the scallops on a platter. Let them cool.

Pour flour into a frying pan with heated oil. Fry, stirring constantly. When it turns yellow, dilute it with broth, add chopped onions, paste and various spices to taste. Cook the sauce for 20-25 minutes, stirring occasionally.

Then strain it through a colander with small holes. Grind the remaining pieces of food, combine with the liquid base and place back in the pan until it boils. Pour the sauce over the finely chopped scallops. To decorate, sprinkle with various herbs. You can use boiled or mashed potatoes as a side dish.