What to cook from scallop fillet. How to cook frozen scallops: step-by-step recipes. Oven baking recipe

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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.

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. Rinse half a kilogram of defrosted scallops, cut in half, place on 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.

- 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.
Tap the shell: if it closes, the mollusk is still alive. When choosing scallops, give preference to shells with pinkish meat - a pure white color will indicate that the seafood may 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 - the taste and softness of the meat will be lost. 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.

Reading time - 3 min.

How to cook scallops

Scallops, like all seafood, are very healthy and nutritious. Every seafood lover will appreciate their delicate sweet taste. But in order for you to get a tasty 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.

At the moment, the population of scallops in natural conditions is already recovering after 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 manufacturers 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

Scallops are delicious when served raw.. To do this, scallop meat is cut into thin slices. To emphasize their soft, delicate taste, the meat can be salted, peppered and sprinkled with a little 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 cook 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 completely 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

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.

Compound:

1. Frozen scallops - 1 kg
2. Greens - 1 bunch
3. Olive oil - 10 tbsp.
4. Garlic - 5 cloves
5. Lemon juice - 1 tsp.
6. 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.

Scallops with creamy notes

Compound:

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

Preparation:

• Pour cold water over frozen scallops and wait until completely defrosted. 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 a frying pan, melt the butter and add the 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! Boiled potatoes or fried eggs are suitable as a side dish for this recipe.

Compound:

1. Scallops - 500 g
2. Onions - 1 pc.
3. Lemon juice - ½ tbsp.
4. Vegetable oil - ½ tbsp.
5. Mustard - 5 tbsp.
6. Sugar - 3 tsp.
7. 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 in lemon juice in a thin stream and whisk the sauce until smooth.
• Peel the onions, cut into half rings and add to the scallops. Stir the clams into the mustard sauce and refrigerate for half an hour.

Compound:

1. Scallops - 1 kg
2. Bacon - 400 g
3. Butter - 200 g
4. Ground chili pepper - 3 tsp.
5. Cayenne pepper - 1 tsp.
6. 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 appetizer for a party.

Compound:

1. Frozen scallops - 500 g;
2. Bell pepper - 3 pcs.
3. Butter - 100 g
4. Garlic - 3 cloves
5. Basil - 1 bunch
6. Paprika - to taste
7. Cayenne pepper - to taste
8. 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.

Compound:

1. Scallops - 500 g
2. Champignons - 300 g
3. Butter - 4 tbsp.
4. Flour - 4 tbsp.
5. Milk - 1 tbsp.
6. Salt and spices - to taste
7. 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.

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:

1. Frozen scallops - 1 kg
2. Greens - 1 bunch
3. Olive oil - 10 tbsp.
4. Garlic - 5 cloves
5. Lemon juice - 1 tsp.
6. 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:

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

Preparation:

• Pour cold water over frozen scallops and wait until completely defrosted. 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 a frying pan, melt the butter and add the 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! Boiled potatoes or fried eggs are suitable as a side dish for this recipe.

Scallop in mustard sauce

Compound:

1. Scallops - 500 g
2. Onions - 1 pc.
3. Lemon juice - ½ tbsp.
4. Vegetable oil - ½ tbsp.
5. Mustard - 5 tbsp.
6. Sugar - 3 tsp.
7. 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 in lemon juice in a thin stream and whisk the sauce until smooth.
• Peel the onions, cut into half rings and add to the scallops. Stir the clams into the mustard sauce and refrigerate for half an hour.

Scallop in bacon

Compound:

1. Scallops - 1 kg
2. Bacon - 400 g
3. Butter - 200 g
4. Ground chili pepper - 3 tsp.
5. Cayenne pepper - 1 tsp.
6. 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 appetizer for a party.

Sea scallops with bell pepper: recipe

Compound:

1. Frozen scallops - 500 g;
2. Bell pepper - 3 pcs.
3. Butter - 100 g
4. Garlic - 3 cloves
5. Basil - 1 bunch
6. Paprika - to taste
7. Cayenne pepper - to taste
8. 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:

1. Scallops - 500 g
2. Champignons - 300 g
3. Butter - 4 tbsp.
4. Flour - 4 tbsp.
5. Milk - 1 tbsp.
6. Salt and spices - to taste
7. 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 correct choice. If you buy a fresh and high-quality product, you can be sure that any dish will turn out delicious.

Scallops are an interesting product and new to many. But thanks to the wide range of seafood in our supermarkets, scallops cease to be exotic and become a favorite product. But like all seafood, scallops require special knowledge on how to cook them correctly. Therefore, it is worth learning all the secrets of cooking scallops in order to pamper yourself with such a tasty and exquisite seafood delicacy.

How to choose scallops

As a rule, scallops arrive in supermarkets already frozen, in bulk or packaged in bags. It is best to choose scallops, like other seafood, frozen by blast freezing or glazed. It is enough to immerse such scallops in cold water with milk in a 50/50 ratio for 30 minutes so that they do not lose their delicate original taste. After which you can start preparing delicious scallop dishes. As a rule, scallops are fried, stewed and marinated, and served raw.

How to fry scallops

If you fry scallops correctly, they will acquire an exquisite nutty taste and aroma. Scallops acquire a beautiful golden color when fried in olive oil with garlic and Provençal herbs. A grill pan or non-stick pan is ideal for cooking scallops. Before frying, scallops must be marinated in olive oil with garlic and herbs, white pepper and salt to taste. Place the scallops marinated in oil into a preheated frying pan and fry for a couple of minutes on each side. Cooking time depends on the size of the scallop; a sign of readiness is the fact that the scallops will become completely opaque. This means that the scallops are ready and can be served.

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.

Scallops are ideal as an ingredient in any seafood salad. A little arugula, boiled scallops, cherry tomatoes and olive oil - this is the perfect scallop salad. If you have already started planning your menu, then scallop salad will come in handy.

Thawed scallops are immersed in salted boiling water for 3-5 minutes. As with frying, the scallops are done when they are opaque. Boiled scallops are an excellent base for salads, and they can also be served as a separate dietary dish by making a sauce of olive oil and garlic.

How to braise scallops

In a deep frying pan with a thick bottom, heat 50 g of butter, add a clove of garlic and 2 tbsp. tomato paste. Add scallops, add water to cover and simmer, covered, for 10 minutes. Serve with a side dish of potatoes or Italian pasta.