Useful scallops. Delicious recipes

Those who prefer seafood dishes do not bypass the scallops. They are a kind of shellfish. They are often used in the preparation of delicious second courses and soups. They are considered a delicacy. Although, today they can be cooked at home.

Recipe for scallop with cream

To create this delicate dish, you need 8 scallops, a bulb, a glass of white wine (well, if it is dry), a half spoonful of butter, a spoonful of flour, half a glass of milk, as much cream (fatty), a little grated cheese and salt with pepper. The scallops are washed and placed in a saucepan along with ingredients such as onions and wine. Approximately 8 minutes of seafood should be cooked. As soon as they become dull, then they are ready. Scallops and onions are crushed, and the remaining wine is poured into a bowl.

The butter is melted in a frying pan and flour is added. Milk and half a glass of wine also gets there. It is necessary to wait until the mixture thickens. After that, it is laid out and onions, and scallops themselves. All salt and pepper, and then put into small baking molds (or pots).

Separately whip cream with cheese with a mixer. All this is poured from above on the scallops. They go to the oven to bake until they get a golden, very mouth-watering color.

Scallop. Preparation with soy sauce

The original is an oriental recipe for scallops. To do this, you need the seafood itself (about half a kilogram), butter (absolutely olive), 3 cloves garlic, 50 ml sauce (soy) and bean noodles (so-called glass, transparent). Frozen combs are placed on the hot pan. They need to be fried until they become golden.

In the pan add the squeezed garlic, butter and soy sauce. Stew the mixture for about 10 minutes. Bean noodles are ideal for garnish. It's easy enough to cook it. Serve the dishes on the table, laying scallops on noodles and watering them with sauce in which they stewed.

Italian scallops

In different national cuisines there are dishes with scallops. Not an exception and Italian cuisine. To create such a colorful dish you will need half a kilogram of scallops, 2 carrots, root parsley, cloves in buds, laurel, bell pepper and salt. Scallops should be boiled in salt water, adding a laurel, a couple of peppercorns and cloves. Carrots and parsley are shredded and sent to the seafood. Everything must be boiled until the vegetables and scallops are ready.

Sea scallops are cut into slices and placed on a plate with greens and citrus (oranges, lemon, etc.).

Sea scallop in mustard sauce

Lovers of seafood will appreciate this recipe. You need to take 300 grams of scallops, onion, half a glass of lemon juice, a quarter of a glass of vegetable oil, 4 tablespoons of mustard, 2 small spoons of sugar, pepper and salt. Scallops are boiled in boiling water for about 3 minutes. After they should be cooled and cut into strips. The onion must be turned into rings and mixed with scallops.

Separately, salt, sugar, mustard, butter and pepper are mixed in a bowl. It also introduces lemon juice. All this can be lightly beaten with a mixer or blender.

Scallops with onions are poured with this sauce and sent for half an hour to the fridge. The dish can be decorated with branches of greenery (parsley or dill).

Scallops soup

Seafood produces excellent soups. Prepare this very simple. You will need a liter of water, a garlic head, finely chopped celery, chopped carrots, chopped onion, bell pepper, parsley, a spoonful of oil (preferably olive), coriander leaf, salt, 250 grams of sea scallops and salt. To begin with, mix garlic, celery, carrots, peppers, onions and parsley in a saucepan. All this is boiled in water with the addition of salt. Approximately 35-40 minutes will be required for this.

The resulting broth is filtered through a sieve. While scallops are preparing, it is best to keep it warm. Scallops are cleaned, washed and cut into several parts. Sprinkle them with salt and pepper, put in a frying pan, where on all sides and fry.

Divide the scallops into deep plates, add broth to each of them, decorate with coriander leaves, and the dish is ready for serving. This soup is incredibly light and prepares very quickly.