How to cook scallops – Recipes
The scallops are not the crest of a seabird, nor is it the comb of a long-sea voyager. This is an edible mollusk, about which for many thousands of years many legends have been composed. In ancient mythology, the sea scallop represents water, the cradle of life, the feminine principle, and sexuality, the goddess of Venus. In India, it is the symbol of Vishnu, the ruler of the sea. In medieval Europe, the scallop shell is the coat of arms of pilgrims to the tomb of St. James. In our time, this beautiful shell has migrated to the logo of the oil company Shell. In the minds of 90% of the planet’s people, the expression “seashell” evokes the image of the shell of the sea scallop
Why so expensive?
In the 80s of the last century, the reproduction of brown algae set the scallop to the brink of extinction. Now is recovering, but it is still far from the previous volumes.
Scallops have learned to breed on farms, they are obtained even sweeter than wild ones, but this cultivation requires considerable expenses. In the elite coastal restaurants, every morning, they deliver wild scallops caught in the open ocean. Special divers collect them literally with their hands, then the mollusk does not experience stress from the net catching and its taste is most appreciated by gourmets.
Purchase and defrosting
And yet, despite the relatively high price, scallops should be consumed, because, like the rest of seafood, they are useful, nutritious and tasty. In shops usually, sell a clean scallop fillet – a muscle that connects the sink shells. Delicious roe caviar is sold separately, and sinks are used for decoration.
In the supermarkets sell scallops grown on farms, weighted and in packages. It is better to take packages with labels of famous manufacturers. These are scallops of shock freezing, which practically did not lose their original taste. Defrost the scallops very quickly – just drop the packet into cold water for ¾ hours. Experienced cooks place the scallops in cold water, half diluted with milk. The main thing here is to remove the scallops immediately after defrosting, otherwise, they will lose their taste.
How to cook
Scallops cook, fry, stew, and also served raw.
Quality and properly thawed scallops are delicious and raw. Sometimes they are cut into thin layers, thoroughly salted, peppered, poured abundantly with olive oil, in half with lemon juice.
In the following known recipe for the carpaccio of scallops, we advise marinating clam meat more thoroughly.
- 60 g of sea scallops
- 25 g of salad leaf mix
- For mango sauce:
- 110 g of lemon pulp
- 1 kg of mango purée
- 170 g of granulated sugar
- 15 ml of balsamic vinegar
- 20 ml of cold pressed olive oil
- 1 g salt
- 0.5 g white ground pepper
- 5 g lemon fresh
- 20 g mango sauce
- 1 sprig of green dill
- 1 sprig of parsley
- 1 sprig of red basil
- 1 sprig of fresh thyme
- 1 arrow onions
- 1 teaspoon leaves of rosemary
Cook the mango sauce:
Puree the mango to bring to a boil, add the squeezed lemon juice, granulated sugar, again bring to a boil, strain.
Prepare the marinade:
Mix olive oil, balsamic vinegar and lemon fresh, add salt, white ground pepper (to taste).
Slice the scallops with thin plates and place them in the marinade for at least 1 hour.
Then lay the scallop plates on the plate, and on top – lettuce leaves dressed with marinade.
All this pour mango sauce and decorate with greens.
Scallops boiled and stewed.
Correctly roasted scallops acquire a golden color and a specific “nutty” taste. Below is a recipe for grilled scallops with onion sauce and piperade from famous Kiev chef Herve Bourdon.
- 4 things. large sea scallops
- 300 g of young spinach
- 80 grams of celery sticks
- 2 red bell peppers
- 1 medium-sized onion
- 1 clove of garlic
- 10 g shallots
- 50 g of olive oil
- 100 g of white dry wine
- 100 g of cream of 36%
- 1 lemon
- 1 sprig of thyme
- 1 tablespoon fresh rosemary leaves
- Salt and white pepper to taste
Wash, clean and then dry the spinach, add celery to it, cut into strips.
Prepare a side dish called peppered. Wash and clean 1 Bulgarian pepper and half a bulb. Stew chopped onions and peppers in a shallow saucepan with olive oil. Add 12 cloves of garlic, thyme, rosemary, salt, pepper, cover the pan with a lid and cook for 20 minutes on a light fire.
Prepare the sauce. Cut the remaining onions and bell peppers. In the pot, pour olive oil, add the onion and put out, then add the Bulgarian pepper, 12 cloves of garlic, thyme. Pour the white wine and keep on low heat, until the sauce volume is halved, then add the cream, salt, pepper and cook for another 15 minutes. The resulting mass is stirred and wipe through a sieve.
Prepare a dressing: mix lemon juice with olive oil, add chopped shallots.
Preheat the grill, spread on it pieces of scallops with salt and pepper, pre-poured with olive oil, and fry them on both sides.
Fill the spinach, stir, lay in the middle of the dish for serving, on the sides – pads from the garnish, on which place the toasted pieces of scallops. Empty places of the dish are poured with sauce.