A pleasant sweet taste distinguishes the scallop from other mollusks. Due to this sweetness, an amazing flavor range is obtained, especially if you cook this seafood with cayenne pepper or chili, soya dressing, garlic and olive oil. It is also good with neutral creamy bechamel sauce. Exotic scallops, photo which you see will decorate any festive table. You can just fry them, but do not stop there. Try to make a salad out of them, as well as pancakes, pies or aspic.
Scallops with greens
This product has appeared on the shelves of our stores recently, so not every housewife knows what scallop is, how to cook him and with what to eat. Meanwhile, it is incredibly easy to prepare. Defrost it, like all mollusks, at room temperature. On each scallop we make a shallow notch with a knife. Wash and chop the greens. A half-kilogram pack of scallops will require a bunch of green onions and basil. In a preheated pan with a small amount of vegetable oil, put the clams, fry them from all sides. Then sprinkle with herbs and cook on the fire for a few more minutes. At the end, sprinkle the dish with soy sauce and turn off the gas under the pan.
Pacific scallop: how to cook it orientally
If you are a big fan of Asian cuisine, here is another recipe for you
scallop dishes. Rinse 750 g of mollusks, make a cross-shaped incision on one side and refrigerate. Prepare the marinade: mix 2 tablespoons of soy sauce with a pinch of black pepper. Pour the clams over them and leave for a quarter of an hour. Two pods (green and red) of sweet pepper and onion cut into strips, fry in vegetable oil, salt. Put the vegetables on a plate, and in their place place the scallops with a pinch of ginger. Fry them for 2 minutes, stirring, sprinkle with a spoon of rice wine
(in our realities, sherry is also suitable), also put it on a plate. In a free pan, pour 3 tablespoons of black beans, 3 chopped cloves of garlic. Slightly fry, return to the fire seafood and vegetables, pour the sauce, which is prepared by mixing soy sauce, starch and sugar. Bring the dish to a boil and remove from heat.
How to make scallops for a salad
If we are going to eat seafood hot, we defrost them in warm water or at room temperature. A longer, but also a win-win way to bring the mollusks to the desired condition - in the refrigerator. This method will save their shape and presentation, which is important for salads. In stylish seafood appetizers, you can use not only shrimp, but also scallop. How to cook
its for salads? Blot the product with a paper towel to remove any moisture and fry for a few minutes (until golden brown) in butter. Shellfish should also cool slowly, so the dish with them should be covered with foil. Scallops go well with Peking cabbage, bell peppers and garlic, olives and herbs.
Scallop: how to cook aspic
Cut half a kilogram of prepared mollusks into small circles. Put the dish with them, and in the intervals between them insert the stars of boiled carrots (1-2 pieces) and lemon slices. On the basis of two glasses of fish stock and 10 g of gelatin with spices and herbs, prepare jelly. Pour them with scallops so that they are completely immersed in the liquid. Cool the dish first at room temperature, and then in the refrigerator.