Scallops - recipes for cooking in a frying pan and in the oven

Scallop Salad Recipe

This salad looks presentable, so it can be served on a holiday table. The salad is very healthy and can be given even to children.

You will need:

75 grams – lettuce leaves
125 grams – scallops
50 grams – Cherry tomatoes
50 grams of Mozzarella cheese
1 tablespoon – vegetable oil
1 tablespoon – lemon juice
1 clove – garlic

For refueling:

2 tbsp. spoons – olive oil
1 tbsp. spoon - Tabasco sauce
1 tbsp. spoon – balsamic vinegar
A pinch of sugar
Pepper and salt - to taste

How to cook:

1. First prepare all the ingredients. The scallops are defrosted. Next, they are washed and dried on a paper towel.

2. Sea shellfish are transferred to a container, sprinkled with lemon juice, pepper and salt to taste. Mix everything very carefully to avoid damaging the tender meat. The meat is marinated for 20 minutes.

3. The garlic is crushed and fried in a frying pan. Fry for approximately 4 minutes. During this time, the oil will acquire a garlic aroma. Then the garlic is removed from the pan.

4. The marinated meat is placed in a frying pan. They are fried in aromatic oil over high heat on both sides. Approximate frying time is half a minute on each side.

5. Place the fried scallops on a plate until they cool completely.

6. Now wash and dry the lettuce leaves. The leaves are cut or carefully torn by hand. Wash the cherry tomatoes and cut them in half. Mozzarella is cut into small pieces.

7. After this, prepare the dressing. To do this, combine sugar, olive oil, Tabasco sauce, salt, pepper, and balsamic vinegar in a bowl. Whisk the ingredients.

8. All that remains is to assemble the salad. Place lettuce leaves on a plate. Top with Cherry halves, fried shellfish and pieces of Mozzarella. Top the salad with dressing.

Calorie content per 100 g. – 208 kcal

Bon appetit!

How to deliciously cook scallop with lemon

This dish is light and airy. It is easy to prepare, and any taster will be delighted.

You will need:

400 grams – scallops
One small lemon
Salt, peppercorns - to taste

How to cook:

1. Pour water into a saucepan, bring to a boil, and add salt. Next, add shellfish meat to the boiling water and add pepper. All this is cooked for 10 minutes.

2. Then leave to cool. When the meat has cooled, cut it into thin slices and place on a plate.

3. Now take a lemon, cut it into neat circles, and spread it around with lemon. This will give the dish a beautiful look.

How to cook

If you cook the shellfish correctly, the dish will definitely delight any gourmet. Scallops can be found in restaurants in many countries. Some people eat it raw.

But still, many prefer to consume it after heat treatment. The product can be fried, baked, boiled. Scallops are eaten both as an independent dish and as an ingredient in various culinary masterpieces.

During cooking, it is important not to overcook or overcook the shellfish meat. Otherwise it becomes hard and tough, like rubber.

Sea scallops in a pan with garlic and soy sauce

This dish is easy to prepare and very filling. In addition, it is calorie-free. The most important thing in the process is to properly defrost the scallops.

You will need:

200 grams – scallops
2 cloves – garlic
1 sprig – rosemary
30 milliliters – olive oil
30 milliliters – soy sauce

How to cook:

1. First you need to take the defrosted shellfish meat, rinse it with water, then dry it on a paper towel.

2. Olive oil is poured into a hot frying pan. Add 1-2 cloves of garlic to it. For a richer aroma, crush the garlic with a knife. Add a sprig of rosemary.

3. Garlic is fried until golden brown. Now add the scallops. They are fried for about 30 seconds on each side. They should not be overexposed, otherwise they will become “rubbery”.

4. After this, add soy sauce and let it evaporate for a minute and a half. The dish is ready.

Calorie content per 100 g. – 177 kcal

Bon appetit!

Scallops in cream sauce

Ingredients:

0.5 kilograms - frozen scallops;
2-4 tablespoons – olive oil;
200 milliliters – cream 30% fat;
100 milliliters – dry white wine;
50 grams – butter;
2 cloves of garlic;
1 piece – lemon;
Salt;
Black fragrant;
Fresh herbs;
Thyme sprigs.

Scallops in cream sauce

Step-by-step preparation:

Preparatory stage. First remove 500 grams of scallops from the freezer and defrost. Use a sieve to allow excess moisture to immediately drain into the dish or sink as it thaws. When the scallops are completely thawed, you can start frying.
Heat a frying pan, pour in vegetable oil. Olive oil will very gently highlight the flavor of the scallops. You can use any other vegetable oil. Place our main ingredient in a heated frying pan. Scallops have a fairly moist texture, so they can splatter quite a bit when frying. Take this nuance into account so as not to get burned. Do not add all the scallops to the pan at once. They will instantly release a lot of moisture and drown. We will fry in small batches until a beautiful golden color on both sides. Place the fried pieces on a large plate. In this way we fry all the sea catch.
Next, add a piece of butter to the same frying pan. You will need about 50 grams of butter. Peel the garlic and chop finely. Fry the garlic until light golden brown to release a characteristic aroma.
Pour in 100 milliliters of dry white wine. The sauce becomes more liquid. Bring to a boil and add 200 milliliters of cream. You can use cream of any fat content; it is preferable to use fattier ones. Mix all the sauce ingredients well.
It's time to add flavor accents to the creamy sauce. Add salt and black pepper to taste. Take a lemon and squeeze out the juice. About 1.5-2 tablespoons of juice are needed, the portion can be increased according to your desire. Add a few thin slices of lemon, which we will later use as decoration. Taste the sauce. If necessary, add more salt and pepper. If you want the sauce to have sweet notes, you can add a teaspoon of sugar. The final chord is thyme sprigs and fresh herbs. The sauce is ready.
Now place the fried scallops in the pan with the sauce. Let the scallops simmer in the sauce for just a couple of minutes. In fact, they are ready after frying in a pan.

Now all the components of the dish should combine into one whole and form a certain harmony of taste. Wonderful scallops in creamy sauce are ready.

How to deliciously fry a scallop in a frying pan

Fried scallop is an unusual appetizer. It is not only tasty, but also appetizing to look at.

You will need:

300 gr. – shellfish
40 gr. – shallots
30 gr. – basilica
15 gr. - any fresh herbs
150 gr. - tomato
115 milliliters – olive oil
1-2 pcs. – lemons
30 milliliters – lemon juice
Salt, ground pepper - to taste

How to cook:

1. Clam meat should be prepared in advance. They are removed from the package, defrosted and washed. Next, dry and season with salt and pepper.

2. Before the frying process, prepare the sauce. To do this, you need to mix chopped herbs, basil, shallots, add peeled and chopped tomatoes to them.

3. Then pour in 100 milliliters of olive oil and squeeze the juice out of the lemons. Season all this with salt and pepper and mix. Next, heat the sauce over medium heat for 2 minutes, remove from heat and let it brew.

4. Heat a frying pan with the remaining olive oil. Lay out the scallops in a circle and cook for two minutes, also starting to turn them over in the same direction as when laying them out.

5. Then they are turned over and also fried for another two minutes. Scallops are placed on napkins and dried from oil, sprinkled with lemon juice. Serve the dish with sauce. The dish is eaten hot.

Calorie content per 100 g. – 177 kcal

Bon appetit!

With broccoli and mushrooms

How to cook scallops in lemon juice

To prepare fried scallops, you need to use the following products:

Scallop fillet - 6 pieces;
Olive oil - 1 tablespoon;
Lemon juice - 50 milliliters;
Parsley - 150 grams;
Garlic - 1 clove;

Recipe:

Rinse the clams thoroughly and dry with a paper towel. Set aside.
Rinse the parsley under running water (you can also use other fresh herbs) and chop finely. Chop the peeled garlic or pass it through a press.
Pour high-quality olive oil into a small container, mix parsley and garlic with it. Roll the scallops in the resulting dressing and place in the refrigerator for half an hour. During this time, the seafood will marinate well.
Heat a frying pan over high heat; reduce the heat before frying the shellfish. Fry the product on each side for about three minutes. Sprinkle the finished scallops with lemon juice. Fried sea clams according to Dukan are ready! The calorie content of the dish according to Dukan is 117 calories per 100 grams.

Scallops with broccoli and mushrooms

This beautiful dish can be prepared for both dinner and breakfast. It is nutritious and tasty. The dish is often served in China during New Year celebrations.

You will need:

200 grams – broccoli
1-2 pcs. – garlic cloves,
200 grams – Shiitake mushrooms (can be replaced with champignons)
70 milliliters - water
20 milliliters – oyster sauce
20 milliliters – dry white wine
200 grams – shellfish
Salt, white pepper - to taste
2 teaspoons – corn flour

How to cook:

1. Broccoli should be blanched for 2 minutes. Then it is dipped in cold water.

2. Heat the oil in a frying pan and fry the garlic in it over medium heat until fragrant.

3. Next, add the mushrooms, pour in water, and bring everything to a boil. All that remains is to pour in the wine and oyster sauce. All ingredients are boiled for 5 minutes.

4. At the next stage, shellfish meat is added. You need to increase the heat and bring to a boil.

5. After boiling, cook over low heat for 2 minutes, add pepper and salt. If the sauce seems too thin, cornstarch will help adjust the consistency.

6. The dish is almost ready, all that remains is to decorate the serving plate beautifully. Mushrooms are placed in the middle of the dish, followed by scallops. Broccoli is laid out in a circle, all ingredients are poured with sauce. The dish is ready!

Calorie content per 100 g. – 54 kcal

Bon appetit!

Scallops with potatoes and blood sausage in mustard sauce

These ingredients seem incompatible, but in fact the savory snack will not leave anyone indifferent.

You will need:

1 kilogram – potatoes
100 grams – 10-12% cream
30 grams – butter
250 grams – blood sausage
100 grams – scallops
20 grams – vegetable oil
Salt, nutmeg - to taste

For the sauce:

Salt - to taste
1 tbsp. spoon – homemade mustard
2.5 tbsp. spoons - sugar
100 grams – olive oil
A few thyme leaves
1 PC. – small lemon

How to cook:

1. First, wash and peel the potatoes. Boil it. After this, the broth is drained and the potatoes are poured with cream. Salt and butter are also added here. Potatoes are mashed.

2. Mix sugar, salt, mustard, olive oil, and lemon juice in a bowl. Add chopped thyme leaves to the sauce.

3. Blood sausage is cut into small circles.

4. The scallops are thawed, washed and then dried. Fry the sausage and shellfish meat in a frying pan for 2 minutes on both sides.

5. Place the puree on a flat dish, top it with scallops and blood sausage, alternating with each other. All this is poured with sauce, sprinkled with nuts and garnished with thyme.

Calorie content per 100 g. – 198 kcal

Bon appetit!

Baked in a shell

Scallop

The seaside scallop is one of the most beloved mollusks in the Far East. Now it’s hard to imagine that a few decades ago it was used only as fishing bait. Then we tried it and scooped it up almost everywhere from a generally accessible 2-4 meter depth. Now you have to dive deeper for it or buy it on the market.

This bivalve flat mollusk got its name because in the characteristic shape of the shell (taken by the Shell company as an emblem) you can, if desired, see the outline of a hair comb or fan.

The insides of this scallop are divided into “penny” (white or yellowish muscle in the form of a thick round piece) and “mantle” (protein lace around the perimeter of the shell). The most delicious and tender part is considered to be “nickels”. They are fried (1-2 minutes on each side, otherwise the scallop becomes “rubbery”) in butter or eaten raw - with lemon juice or soy sauce, without which many Far Easterners do not sit down to the table. Scallops are also used in pilafs, salads, etc. Visitors take the shells with them as souvenirs. In Primorye, they are used to make ashtrays and various souvenirs.

In addition to the seaside scallop, Japanese scallop and Swift's scallop are found in the Far East, but they have no commercial significance, although they are also edible.

It is believed that scallops are incredibly beneficial, especially for men, but if overeated, they can cause protein poisoning. However, there is an opinion that it only affects land-dwelling people - “from the mainland.”

There is really a lot of protein in scallop meat, and it is complete (contains essential amino acids that are not themselves synthesized in the human body). The vitamin and mineral composition is also in order: in terms of iodine content, the clam is considered one of the leaders among seafood.

Tender and slightly sweet scallop meat is considered dietary and is digested by the body much faster than fish, chicken or beef. It is recommended to use it to prevent anemia, improve metabolism, improve immunity, and even to relieve stress and improve mood.

In 2002, President Putin’s family vacationed in the Khasansky district of Primorye and highly appreciated the seaside scallop. The head of the Nereida mariculture farm, Viktor Tarasov, later recalled: “The guards intervened and began to say: “Don’t even think about treating the president to anything.”... And we explained that we ourselves eat it raw... Apparently, this provoked the president. He said: “Wait a minute, I’ll call my wife now.” Security had to allow the tasting. At first they carefully ate one “patch” each. And then they got the hang of it... The president’s wife wanted to feed her daughters... They were delighted... Especially with soy sauce. They poured it straight into the sink.”

How to cook scallops in shells in the oven with butter

For this recipe, clams in the shell are best suited, but if this is not possible, then take a ready-made frozen product and cocotte makers (special small dishes for baking).

You will need:

150 gr. – shellfish meat
1 PC. – small lemon
2 slices – white bread
50 gr. – butter
20 gr. – hard cheese
Provençal herbs, salt, white pepper - to taste

How to cook:

1. If the clam is in a shell, then they need to be opened and prepared for cooking. If you have frozen meat, you must first defrost it and place it in cocotte makers with the addition of a small piece of butter. Place in a preheated oven (t=180C) for 2-3 minutes.

2. In the meantime. Cut the bread slices into small cubes and fry in a frying pan with the addition of Provençal herbs and lemon pulp.

3. Now add fried bread to each shell or cocotte bowl, sprinkle everything with grated cheese, and put it in the oven for 3-4 minutes to bake.

Calorie content per 100 g. – 170 kcal

Bon appetit!