Cooking scallops in the oven in the sink

Now we have cooked tender scallops on the shell in the oven, and I decided to share with you the recipe for making scallops. Naturally, not many people have access to the freshest seafood, but probably some are sold in hypermarkets, for example, squid. I have a video recording on how to cook squid, take a look.

Seafood is rich in protein; if you can, include it in your diet more often. And if you really want to try scallops, but they are not found in your area, then come and visit me, I will feed you :-).

By the way, if you are losing weight using the Herbalife program, include seafood in your menu! You should get your daily protein intake!

How to Cook Scallops in the Sink in the Oven

Products

Scallop (possibly with caviar)
Lemon (pulp) – 1/2pcs
Bread (loaf) - 1 piece
Greens (dill, parsley)
Butter
Salt, pepper to taste
Reddish onion – 1/2 pcs.

Manufacturing process

Open the scallops and place them on the deepest side.
Carefully cut off the intestines with scissors.
Without removing the patch of caviar from the shell, place the shells in a baking dish.
Add a small cube of butter to each shell.
Prepare the sauce: cut the crust off the bread and cut into small cubes.
Cut the zest from the lemon, remove the seeds, cut the pulp into small pieces, and squeeze out the juice.
Fry the bread in butter, add lemon pulp and herbs, add salt, and remove from heat.
Place the scallops in an oven preheated to 180 C and bake for 4-5 minutes.
Then place the resulting sauce on each shell. If desired, sprinkle with cheese (grated on a large grater). Bake for another 2-3 minutes.

Scallops in the shell are a storehouse of valuable nutrients and natural protein. Seafood is one of the few food products whose quality can be assured, straight from the bottom of the sea - and to the table! Not many people have access to them, unfortunately, but I was more fortunate

I live by the sea and can afford to eat seafood delicacies any day. At home we fry scallops in the oven in the sink , and outdoors - on coals . Crabs, shrimp, scallops, mussels, sea cucumbers - these products have no price! This is why I love Primorye. Anyone who has not eaten fried scallops does not understand what it means to get real pleasure from food.

How to Cook Scallops in the Sink

1. Scallops in oyster sauce

2. Scallops in shells, baked in the oven

3. Scallops baked in garlic sauce

4. Baked scallops in shells with cheese

Scallops are a member of the mollusk family. Like most representatives of this species, the scallop has a shell. Almost always it is sold without it, frozen or fresh. But in restaurants you can see a lot of dishes where scallops are cooked directly in their shells. This can also be created at home. In addition to its cool appearance, scallops have amazing taste properties. First you need to figure out how to cook scallops in the shell. Let's look at the most effective, colorful and simple recipes for making this product.

The mollusk contains a huge number of useful components, such as vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) and protein. The whole body of the scallop can be eaten, and the shell serves only as decoration. Scallop fillet is a delicacy in various countries of the world, including ours. Its taste is reminiscent of tender and melt-in-your-mouth crab meat.

Making a scallop in a shell requires little knowledge and ability. With all this, the dish turns out to be unusual and very nutritious. Scallops are boiled, fried, marinated, stewed and salted. And there are gourmets who eat this shellfish raw, in combination with olive oil or lemon juice. Read about how to cook scallops in cream sauce in a separate article.

Sea scallops are used as an additive in soup, salad, cutlets, solyanka, aspic, pancakes, pies and even cabbage rolls. To achieve the best results, you should carefully approach the choice of seafood. The freshest scallop has an elastic body, cream or pinkish color. It is important that there are no yellowish inclusions on the surface. Check the mollusk for its smell; it should not be specific, but marine.

Before choosing a method for making scallops, they must be thawed. The bottom shelf in the refrigerator is suitable for this. But experts recommend using milk for defrosting. Scallops are placed in it and the container is left for a couple of hours at room temperature. It is forbidden to use microwaves and hot water, as there is a risk of spoiling the seafood. Clams in small shells have slightly more tender meat, so it is better to give them preference.

The production of scallops for appetizers or salads begins with their heat treatment. You need to open the shell flaps and remove the body of the mollusk. Before doing this, be sure to defrost the scallops and wash them. They need to be boiled; to do this, put the pan on the stove and turn on medium heat. When the salted water boils, you can throw in the scallops.

To taste, add parsley root and pepper. The delicacy does not cook for long, about 5 minutes over low heat. Like any other seafood, scallops cannot be overcooked. Readiness can be determined by taste or color - the meat must lose its transparency.

Scallops in oyster sauce

Scallops are widely used in Italian and French cuisine, where they are combined with various sauces. For example, oyster sauce really brings out the flavor of shellfish. But it is important to literally adhere to the manufacturing technology so that the dish comes out literally according to the recipe. A recipe for making scallops with a photo will make the task much easier.

Ingredients

Preparation time: 5 min

Number of servings: 1

· 250 grams of scallop (excluding shells);

Baked scallops in shells

For Valentine's Day, and absolutely for the lucky ones for whom this condition continues permanently - a light, unique aphrodisiac dish. Scallops are the perfect recipe for a romantic dinner or just a belly treat. For now I’ll tell you why.

The brilliant idea that reveals the beauty and meaning of the recipe is that the scallops are baked specifically in their own beautiful shell. This dish from the menu of a fish restaurant can be prepared at home in the oven without any problems, and even frozen scallops are suitable for the recipe.

Do you understand what the main feature of the dish is and why it is considered romantic? And the whole point is that the goddess of love and beauty Aphrodite (in Greek), aka Venus (in Roman) appeared to the world on the glorious peninsula of Cyprus from the sea and sailed to the shore specifically on the shell of a huge scallop! Remember Botticelli's painting "The Birth of Venus"? Do you recognize the watercraft?

I can’t resist, I’m posting to you a photo of that Aphrodite Bay - a magical space. You see, if you find granite on the shore, shaped like a heart, and swim once around the small mountain of Aphrodite, making a wish, then it seems to come true. By the way, in 2017, the city of Paphos, near which this famous bay is located, was declared the European Capital of Culture, and specifically thanks to Aphrodite. So everything is serious.

I promise you - baked scallops in shells are the kind of dish that 100% comes out right the first time and 1000% works as a beautiful addition to a declaration of love!

A few words about choosing scallops

The point is clear, such “animals” are not found in our latitudes. Purchasing scallops in shells is a tricky business. I found them at Metro. Most likely, they are only available in stores that specialize in selling delicacies. Regarding the cost... I took a bag of frozen scallops in the shells. The scallops were of average size 6-7 cm and cost 880 rubles per kg. By the way, my scallops came with caviar - it’s just super, if you come across something like that. Do you see the orange things in the picture? This is just caviar.

Preparation

To cook scallops correctly, they must be cooked correctly. Take your time to defrost. No, God forgive me, microwave. No shock defrosting! Everything must be done delicately - defrost in advance on the bottom shelf of the refrigerator. This way you will preserve the juiciness of the scallops.

Look, here is a defrosted scallop with caviar. This is such a handsome guy, but there is one thing - pay attention, in the upper right corner of the photo you can see the intestine, which needs to be removed so as not to disturb the idyll of a romantic evening. This does not affect the taste, your other half will not see anything suspicious, but I would still recommend approaching the matter carefully and removing the excess.

Removing the intestine is trivial - just pick it up with your fingers and carefully pull it out. And you will get this clean comb. It's a completely different matter.

Ingredients for Baked Scallops

For this recipe, the hardest part, as you might have guessed, is getting the scallops. The other components are quite ordinary.