Recipes for scallops in cream sauce

Scallops are quite tasty when cooked correctly. You need to follow a few usual rules. Thanks to the delicate creamy sauce, the dish acquires a unique taste. It will decorate any formal table. Let's take a closer look at a few common recipes.

Scallops in cream sauce

Ingredients:

0.5 kilograms - frozen scallops;
2-4 tablespoons – olive oil;
200 ml – cream 30% fat;
100 ml – snow-white dry wine;
50 g – butter;
2 cloves of garlic;
1 piece – lemon;
Salt;
Dark aromatic;
Freshest greens;
Thyme sprigs.

Scallops in cream sauce

Step-by-step production:

Preliminary step. In advance, 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 defrosted, you can start frying.
Heat a frying pan, pour in vegetable oil. Olive oil will very gently highlight the taste of scallops. You can use any other vegetable oil. Place our main ingredient in a heated frying pan. Scallops are characterized by a rather wet texture, so when frying they can be quite splashy. Take this aspect into account so as not to get burned. Do not put all the scallops in the pan at once. They will instantly release a lot of water and drown. We will fry in small batches until a beautiful golden color on both sides. Place the fried pieces on a large plate. Using this method we fry all sea catch.
Next, add a piece of butter to the same frying pan. About 50 grams of butter will be useful. Peel the garlic and chop finely. Fry the garlic until light golden brown so that the appropriate smell appears.
Pour in 100 ml of snow-white dry wine. The sauce takes on the most watery base. Bring to a boil and add 200 ml of cream. You can use cream of any fat content, it is better to take the fattest one. Mix all the sauce ingredients well.
It's time to add flavor accents to the creamy sauce. Add salt and dark pepper to taste. Take a lemon and squeeze out the juice. You need about 1.5-2 tablespoons of juice, the portion can be increased according to your desire. Let's 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 almost a few minutes. They are practically ready after frying in a frying pan.

At this point, all the components of the dish should combine into one whole and form some harmony of taste. Remarkable scallops in creamy sauce are ready.

Scallops in cream cheese sauce

After cooking, fried scallop acquires a delicate sweetish taste. To highlight the dish, just sprinkle the fried snouts with lemon or lime juice. A culinary masterpiece will sparkle with colorful colors if you complement it with creamy sauce.

Ingredients:

600 gr – scallops;
2-3 tablespoons – flour;
2-3 tablespoons – vegetable oil;
200 ml – cream;
100 g – hard cheese;
20-30 ml – vegetable oil;
150 g – processed cheese;
Lemon;
Salt;
Pepper;
Other seasonings are optional;
Basil.

Scallops in cream cheese sauce

Step by step recipe:

First you need to prepare the scallop fillet. The process is completely easy. Rinse the scallops under running water and pat dry with a cardboard towel. Excess moisture on the surface of the product may interfere with the frying process. If desired, remove muscle tissue (medical system of cells and intercellular substance, united by a common origin, structure and functions) in the form of a narrow skin on the side of the scallop. This part is the hardest after production.
To give the scallop a golden brown and crispy crust, roll it in a small amount of flour. Place a few tablespoons of flour in a small plastic bag. Add one or two teaspoons of your favorite seasonings. You can use any herbs: basil, thyme, oregano. Even an ordinary seasoning for meat or fish is suitable. If you are not a connoisseur of spicy spices, use the usual set - salt and pepper. Be sure to mix the contents of the package well. Then place the scallop fillet in the bag and stir thoroughly again.
To fry the scallop, pour about 2 tablespoons of vegetable oil into a frying pan and heat thoroughly. Use vegetable oil with a neutral taste and odor. In this recipe, it is not allowed to replace vegetable oil with butter. You need to fry the scallops over high heat. At high temperatures, butter immediately begins to burn. It is better to choose the largest and heaviest frying pan made of stainless steel or cast iron. Kitchen utensils made from the indicated materials are perfect. The thick bottom of the pan will allow the product to fry moderately.
When the oil is hot, place the scallop in the pan. Be sure to leave space between the pieces so that the scallop cooks only in its own juice. Using this method, the scallops get a perfect golden crispy crust. Fry the scallop for two to three minutes on each side. It is important not to overcook the clam fillet, otherwise it will become hard. Place the finished scallops on a plate.
Let's move on to making the creamy sauce. Grate the melted cheese into the pan. Add about 10-15 ml of vegetable oil. Fill with cream. Place the pan on low heat and bring to a boil. Stir the mixture constantly so that it does not burn. Grate hard cheese onto a coarse grater. Add it to the sauce evenly. The cheese should have time to melt. The sauce boiled and became uniformly thick. Time to add salt and seasonings of your choice. After a few minutes the stove can be turned off.

Scallops in creamy sauce with shrimp

Let's take a closer look at another fascinating variation of the dish. In this recipe, the scallops are complemented by a creamy shrimp sauce. The dish turns out light, sophisticated and indescribably appetizing.

Ingredients:

0.350 kilograms – scallop;
0.100 kilograms – shrimp;
1 piece – lime;
400 ml – cream;
2 tablespoons – dry snow-white wine;
2 tablespoons – olive oil;
1 teaspoon – butter;
2 cloves – garlic;
Turmeric;
Salt;
Dark aromatic pepper.

Scallops in creamy sauce with shrimp

Step-by-step {instructions} for manufacturing:

Thaw the scallops and rinse them under cool water. Place in a colander to drain excess water. Let it dry for some time. Can be dried with cardboard towels. There are approximately 20-22 pieces in 300-350 grams of scallop. Based on these numbers, you can calculate the required number of scallops according to the portions.
The next step is to grate the lime zest onto a small grater. Add salt and pepper to taste. Mix the resulting mixture and sprinkle over the scallops. Take olive oil. Add a few drops on top. We ended up with a typical marinade. Cover the dishes with film and put them in the refrigerator for 1 hour.
Now let's get to the sauce. Clean the shrimp and remove the shell. Later finely chop. Peel the garlic, chop it using a garlic press or an ordinary knife.
Place the saucepan on the stove. Add butter. Later, add the chopped garlic. Fry it for a minute on low heat. Now you can add a couple of tablespoons of dry snow-white wine. After a few minutes, pour in the cream. The cream should be at room temperature. Remove them from the refrigerator in advance and leave them on the kitchen counter to warm up. The cream has already been added, time to reduce the heat. The sauce should simmer for about 10 minutes.
During this period of time, fry the turmeric in a clean, dry frying pan. Frying time is almost 30-45 seconds. When exposed to temperature, turmeric will develop an indescribable odor. Add the toasted spice to the sauce and stir. After a few minutes, add the last ingredient - shrimp. Leave the sauce for almost another 1-2 minutes and turn off the heat.
The dish on which the scallops will be served needs to be heated.
Next we will work very quickly. Take a grill pan and heat it on high heat. Why a grill pan specifically? In this case, only because of beauty. A sketch of the raised bottom of the pan will be perfectly imprinted on the scallops. Let's start roasting. Quickly lay out the scallops, fry on both sides for almost 30-40 seconds. This will be enough.
Pour the sauce onto warm plates, which acts as a cushion for the seafood delicacy. Place 3-4 scallops on top of the sauce. We immediately serve the dish to the table.

The above recipes have something in common with each other, but each has its own twist. The seafood dish is very easy to prepare and looks presentable on the table.

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Scallop in creamy sauce: secrets of making

Seafood differs in its useful composition and great variety of dishes. Scallops are no exception. Nutritionists from all countries unanimously say that this product is simply necessary for those who keep their weight under control. Scallop in creamy sauce will become a favorite dish that can be prepared not only on holidays.

Individual manufacturing

Typically, seafood dishes are considered incredibly beneficial for the male body. A properly cooked scallop in a creamy sauce will be distinguished by its most delicate mixture and unique taste. Seafood is most often found on sale in its purified form, so it will not be difficult to prepare culinary masterpieces from them.

Making scallops in creamy sauce does not require professional skills, but there are a few tips that will help make this dish even more harmonious and delicious:

Shellfish are sold by weight or packaged. It is more profitable to buy in bulk, but this is absolutely not an option when you can save. There is a very high possibility that the loose product went on sale a very long time ago, and its expiration date has expired. The packaging gives the buyer maximum useful information (date of production, places of production, storage conditions, etc.).
True connoisseurs of seafood dishes and snacks say that scallops in cream sauce are more delicious if you use large shellfish (9-10 cm) to prepare the dish.
They should be defrosted evenly, avoiding sudden changes in temperature. Seafood should thaw independently at room temperature.
Shellfish do not require intensive heat treatment. Just boil them for a few minutes. Once they have acquired a rich color, it means it’s time to serve.

Scallops in creamy sauce: recipe

Perhaps this is the most common and simple method of preparing a unique seafood dish. To create a culinary masterpiece, the following ingredients will be useful:

Specifically, the scallops themselves - about 500 grams.
Low fat cream (200 ml).
Onions – 200 gr.
Olive oil for frying.
Spices.
Parsley.

Before doing this, you need to defrost the scallops, then wash them and dry them with cardboard napkins. The onion is cut into small slices. The freshest greens are painstakingly washed and chopped with a knife.

In an unstained frying pan, heat the oil and fry the onion. Then add the shellfish there and keep on the hot surface for a few more minutes. Now you can start making the sauce. To do this, mix the cream with salt and pepper. The scallops are poured with the consistency given to us and removed over low heat. Seafood simmers for 3 minutes after boiling. Scallops in creamy sauce can be served with pasta or rice.

Recipe with garlic and cheese

For production you will need:

0.5 kg fresh frozen scallops.
500 ml low-fat cream.
250 grams of cream cheese.
the same amount of snow-white dry wine.
5 cloves of garlic.
Butter (120 g).
A handful of flour.
Spices and fresh herbs.

The dish is prepared quite simply. First, you need to prepare the seafood itself. Shellfish should be thawed at room temperature, washed and dried on a towel. Then you need to grate the cheese, cut any clove of garlic into 2-3 parts, melt the butter in a deep frying pan and lower the garlic there for a couple of minutes.

After this, you need to remove the garlic, roll the scallops in a small amount of flour and put them in hot oil with a unique smell. Seafood should be fried until golden brown, after which you should sprinkle it with flour, pour in wine and cream, mixed with spices in advance. All this should be kept on low heat for some more time.

The recipe for scallops in cream sauce, as you can see, is quite common. All that remains is to remove the shellfish from the pan, put them in special baking dishes, sprinkle with grated cheese and put them in the oven for almost 15 minutes.

With shrimp and broccoli

The dish is prepared very quickly. To create such a culinary masterpiece, the following ingredients will be useful:

Sea scallops – 250 gr.
Same amount of shrimp.
200 g broccoli.
Two tablespoons of flour.
A pinch of nutmeg.
Olive oil for frying.
2 cloves of garlic.
Cream – 250 ml.

Broccoli should be placed in boiling water and cooked for 6-8 minutes. Dip scallops in flour and fry in olive oil until golden brown. Finely chop the garlic and add to the scallops.

Mix seafood with cream, nutmeg and spices. Add to scallops and simmer over low heat for 3-4 minutes. Then add the broccoli and continue to simmer over low heat for 7-8 minutes.

This dish does not require any additional side dish. Seafood combined with vegetables is indescribably tasty and nutritious in itself.

You see, there are a huge number of recipes for making scallops in cream sauce. It doesn’t matter which housewife will be able to come up with her own unique recipe, which her household and guests will definitely appreciate.

5 scallop recipes from participants of the festival “On the Crest!” With salami, olives and orange juice

Until August 15, the festival of Far Eastern scallops “On the Crest!” is taking place in Yekaterinburg. City restaurants serve dishes with delicate seafood delicacies for up to 500 rubles. The Village asked participating chefs to share recipes for dishes that can be replicated in your home kitchen. Our selection includes recipes from Anton Solomadin (Carbonara), Denis Seredkin (Pinzeria by Bontempi), Anton Lebedev (Agon’ BBQ Ratskeller), Rajabali Yarov (Sekta Organic Wine Bar) and Roman Kalinin (Momo pan Asian kitchen).

With scallop, watermelon and strawberries: 5 tartar recipes from the chef of Barboris

Scallop with celery puree and Champagne sauce

from the chef of the Carbonara restaurant Anton Solomadin

Scallop - 3-4 pieces

Celery puree - 4 tbsp. l.

Champagne sauce - 1 tbsp. l.

Olive oil - 1/2 tbsp. l.

Butter - 1 tbsp. l.

Ingredients for Champagne sauce (for 6 servings)

Sparkling wine – 1/2 bottle

Cream 33% - 250 ml.

Salt and sugar - to taste

Orange and lemon zest - to taste

Ingredients for celery root puree (for 8-10 servings):

Scallop carpaccio with orange juice and olives

from Pinzeria by Bontempi chef Denis Seredkin

Scallop - 3-4 pieces

Reddish chili pepper - on the tip of a knife

Capers - 2 pieces

Taggiasque olives - 5-6 pieces

Olive oil - 5 tbsp.

Green onion - one feather

Lemon and orange juice - to taste

Orange and lemon zest - to taste

Salt, pepper - to taste

First we make the gas station. Mix olive oil with finely chopped capers, taggiasque olives and reddish chili peppers. Add orange and lemon zest, squeeze out lemon and orange juice (add citrus juice and zest to taste). Mix well, add salt and pepper. Let the dressing sit for a little while.

Cut the scallop into thin slices and place on the bottom of the plate. Pour the well-mixed sauce over it. Decorate with capers.

Scallop sautéed with spicy salami and romaine lettuce

from the chef of the restaurant "Agon BBQ Ratskeller" Anton Lebedev

Scallop – 4 pieces

Romaine lettuce - leaf

Spicy salami - 5 thin pieces

Vegetable oil - 1 tbsp. l.

Worcestershire sauce - 1 tsp.

Cut the lettuce leaf into strips 1.5-2 centimeters wide. Fry the scallop with spicy salami in vegetable oil until golden brown, add a little salt. Add the lettuce and fry it for 20-30 seconds so that it does not soften, retains its crunch, but at the same time warms up. At the end, add Worcestershire sauce (aka Worcestershire - Ed.).

Tender scallops with soy sauce and rosemary

Tender scallops with soy sauce. Easy to make. filling. not nutritious. Use 2-3 pieces once a day. Scallops lower cholesterol (an organic compound, a natural fatty, lipophilic alcohol contained in the cell membranes of all living organisms except nuclear-free ones) and the risk of disease (impairment of normal functioning, performance) of certain oncological diseases. The most important thing in making this dish is to properly defrost the scallops.

Main
Recipe groups
Tender scallops with soy sauce and rosemary

Ingredients and how to cook

ingredients for 2 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	177 kcal
Belkov:	14 g
Zhirov:	13 g
Carbohydrates:	9 g
Used:	39 / 36 / 25
H 100 / C 0 / B 0

Production time: 5 min

Step-by-step production

Step 1:

Take defrosted scallops and rinse with water. Let dry on a cardboard towel.

Step 2:

Pour 20-30 ml of olive oil into a hot frying pan. Add 1-2 cloves (you can crush them with a knife for more flavor and juice, or cut into small pieces). Add 1-2 sprigs of rosemary. Let the aroma of the ingredients release. Fry the garlic until golden brown.

Step 3:

Add scallops and fry for 30-60 seconds on each side. ❗It is very important not to overcook the scallops; otherwise they will be rubbery, like squid.

Step 4:

Add soy sauce and let it evaporate for 1-1.5 minutes. The dish is ready. satisfying. tasty. healthy.

One secret of my making: after pouring in the soy sauce, you can cover with a lid for the last minute and a half of cooking and they will become even more juicy and fluffy. BUT remember, don’t overdo it if you don’t want to chew rubber

In European and Asian cuisines, scallops are equally highly valued.
They can be stewed and baked with other vegetables, added to rice and pasta, cooked into unique soups and marinated in a spicy sauce. Scallops contain virtually no fat or carbohydrates, but are very rich in protein. 100 g of scallops contain at least 100 kcal. And 100 g of scallop fillet contains 150 times more iodine than 100 g of beef. And this is not counting the other necessary microelements - cobalt, magnesium, zinc. The scallop is a record holder for the content of vitamin B12, which is necessary for the normal functioning of the nervous system.
If the scallops are fresh and properly cooked, they are tender and have a sea flavor (like mussels).