How to cook scallops? Scallop dishes: recipes

Even residents of places far from the sea and ocean coasts can today pamper themselves with unique seafood dishes. Even if this doesn’t happen so often, it does happen literally on holidays. And almost everyone has long discovered the beauty of salads, appetizers and other dishes made from sea cucumbers, octopus, scallops, shrimp or mussels. And for those who still don’t understand how to cook scallops, here is our article with various recipes.

Defrosting rules

Unfortunately, chilled, and especially fresh seafood, is not only inaccessible, but also costs much more than frozen. Therefore, before cooking scallops, you need to defrost them. And this process has its secrets. If you don’t know them or don’t follow them, you can destroy all the taste properties of shellfish. The most common method is to put the bag with them in cool water for 30 minutes (the time depends on the weight of the scallops purchased, they are packaged differently). Neither a microwave, nor heated water, nor heating in an oven (even in the most gentle mode) are suitable. But simply in the air they will defrost for a long time and unevenly. Those who have already mastered recipes for making scallops, or even invented their own, recommend that gourmets carefully remove the shellfish from the packaging and put them in water combined with milk (if it’s not a pity, 1:1, if you’re saving - 2, or even 3 part water and only one part milk). Scallops defrost faster under these conditions, and the meat becomes juicy and tender. Immediately after defrosting, you need to start cooking - shellfish quickly lose quality if they lie defrosted.

Frying shellfish

One of the easiest, cheapest and fastest methods to create a savory dish is frying. To prepare fried scallops, you will also need olive oil, lemon, salt, sesame seeds and ground pepper. Thawed shellfish need to be washed and dried with a napkin, and then seasoned with salt and pepper. Then they are put in a deep plate and hidden in the refrigerator to marinate the scallops. The recipe recommends doing this for about 20 minutes. During this period of time, the sesame seeds are dried in a dry frying pan with constant stirring. Attention! The seeds quickly begin to burn, so you need to watch closely. The marinated scallops are browned - also in a dry frying pan - then laid out on a dish, sprinkled with lemon juice, sprinkled with pepper and sesame seeds - and welcome to the table.

Marinated scallops

A dish of scallops used as an appetizer is prepared very simply and deliciously. Fresh or defrosted shellfish are placed in a deep cup or bowl, filled with soy sauce (traditional sauce works best), into which a few drops of sesame oil are poured. Those who like it spicy can also stir wassabi into the sauce. It is enough to marinate the scallops in this consistency for 10 minutes, after which the appetizer is served to the table.

Scallop with potatoes

If you're curious about how to cook scallops as a real second course, check out the following recipe. Take 350 g of shellfish meat, one egg, 4 pieces of snow-white loaf, the same number of small potatoes and gherkins. In addition, 2 tablespoons of flour and 4 of starch, plus a tube of mayonnaise, lemon and herbs will come in handy. Instead of a loaf, you can, in principle, take ready-made breadcrumbs, but the taste can be spoiled by the poor bread from which they are made. So it’s safer to cut the loaf into pieces, dry it in the oven and grind or crush it. The scallop meat is washed, dried, cut into strips and breaded: first in flour, later in eggs, and then in breadcrumbs. Breaded clams are fried in hot oil. Peeled potatoes are cut into strips, sprinkled with starch and fried in portions. On top of the finished dish, laid out on a plate, is decorated with herbs and lemon slices, and mayonnaise with chopped gherkins is served in a gravy boat. Nourishing, tasty and wonderful! And enough for four.

Scallop with mushrooms

Recipes for making scallops as a main dish are very diverse. Fans of “silent hunting,” for example, can cook shellfish with their own catch. To do this, 400 g of chopped mushrooms are fried with chopped garlic and onions in butter, and half a kilo of scallops is fried in olive oil. It takes 3 minutes on each side of the clam. The finished ingredients are combined, mixed so that they are mutually saturated with juices, and laid out on plates lined with lettuce leaves.

Casserole with cheese

It can be created from either frozen or canned shellfish. The most extreme ones are 160 g jars; if you take raw ones, make sure to double the amount, because when cooked they decrease in volume. In addition, cream in the amount of 120 g, hard grated cheese (not much, 50 g is enough), breadcrumbs and finely chopped parsley (at least a teaspoon, but the amount can be increased) will be useful.

At first, the cream heats up perfectly. Scallops are dropped into them. If you took canned ones, just drain the marinade and cut; if frozen, cook without defrosting, adding a small amount of your favorite spices to the water. After a few minutes of soaking in the cream, the shellfish are placed in a heat-resistant bowl, sprinkled with breadcrumbs and grated cheese, and then placed in the oven for 15 minutes at 190 degrees. The result is a very appetizing scallop - the photo serves as a catchy illustration.

Scallop boiled in cucumber brine

These shellfish can also be the highlight of the table that needs a side dish. Oh, so cook scallops, which are accompanied by rice or potatoes, cooked completely or as a puree. First, a decoction is made: two onions, carrots and root parsley are thrown into boiling water. They can be filled completely, or they can be cut into large pieces. After 20 minutes, add laurel and peppercorns. Separately, 2 glasses of cucumber brine are boiled for about half an hour, after which it is poured into the broth. Thawed and cut into thin slices scallops are dipped into the resulting liquid, which will be cooked in it for about 10 minutes. When the shellfish are ready, they are taken out and poured with melted butter. If you like aromatic dishes, sprinkle chopped herbs of your favorite herbs on top.

Grilled clams

One of the easiest dishes, because grilled scallops can be prepared quickly, and they are accessible to even the most inexperienced cook. Making the appropriate sauce will take much more time. It consists of a glass of dry snow-white wine, the same amount of wine vinegar and chopped shallots, which must be evaporated over a fire until a tablespoon of water remains. Then 100 ml of 33 percent cream is poured in and the sauce is reduced to half the size. As it evaporates, butter is added to the future sauce in small pieces (it should be 150 g in the total mass). When everything is ready, put the sauce in a warm place. 16 scallops are brushed with olive oil, salt and pepper. Grill them on the grill for a few minutes on each side until opaque and golden brown. All that remains is to place them on a plate covered with sauce, or serve it separately.

Scallops in salad

They are mixed with almost all the ingredients. So there are a huge number of salads made from these shellfish. But what we liked most was the scallop salad with these ingredients. A large washed orange is cut into slices, but the skin is not removed. 100 g of small cherry tomatoes are cut in half lengthwise. Lettuce leaves (take 150 g of them) are torn by hand into large shreds. 2 huge spoons of olive oil mixed with one spoon of cognac are poured into a hot frying pan. 100 g of uncut scallops are placed in a frying pan and quickly fried, no longer than 2 minutes. 4 tablespoons of yogurt are also poured into this (find one that is not fruity, not sweet, and richer), the mixture is sprinkled with pepper and salt. You need to simmer again for 2 minutes, otherwise the shellfish will become hard. On the plate that you will serve, place torn lettuce leaves, on top of their tomatoes, and between them - scallops stewed in yogurt. The top of the dish is decorated with mint and orange slices. Please note: this salad is consumed only warm. When cool, it somewhat loses its smell and taste.

So even if you have not encountered the indicated shellfish before and have a vague idea of how to cook scallops, there is a recipe, don’t worry! A huge number of dishes have been invented from them, and most of them will be to your taste.

Scallop salads

Salad with scallops and quinoa

quinoa – 100g; sea scallops (frozen) – about 300g; tomatoes – 2-3 pcs.; Fresh cucumbers – 2 pcs. ; sweet pepper – 1 pc.; shallots – 1 pc.; salt - to taste; curry (ready mixture) - to taste; vegetable oil for frying; garlic – 1 clove; For

Salad with scallops and vegetables

sea scallops (frozen) – 200g; quail eggs – 3-4 pcs.; fresh cucumber – 1 pc. (average); radish – 1 bunch; fresh herbs (dill, parsley, green onions) - to taste; vegetable oil for frying; salt - to taste; garlic – 1 clove; mayonnaise

Scallop salad with tomatoes and mozzarella

sea scallops (frozen), lemon juice, green lettuce, cherry tomatoes, mozzarella cheese, garlic, vegetable oil, olive oil, Tabasco sauce, balsamic vinegar, sugar, salt, dark pepper (ground).

section: Cheese salads, Seafood salads

Green salad with mussels and scallops

cucumbers, bell pepper (greenish), lettuce (leaves), dill, parsley, lemon (juice and zest), mussels (in brine), scallops (Korean style in oil), salt, pepper.

section: Vegetable salads, Seafood salads

Scallop salad with spinach

spinach, shallots, cherry vinegar, sesame oil, soy sauce, vegetable oil, sun-dried tomatoes, scallops (without shells), salt, dark pepper.

section: Seafood salads, Spinach salads

Scallop and vegetable salad

scallop, potatoes, pickles, green peas (canned), mayonnaise, carrots, parsley root, egg, salt, pepper, parsley.

section: Mussels, oysters

Scallop Salad with Parmesan

scallops, tomatoes, watercress (finely chopped), lettuce (finely chopped), russet lettuce (finely chopped), parmesan (cut into very thin strips), olive oil, a splash of balsamic sauce, salt, pepper.

section: Seafood salads

Scallop skewers with tuna and papaya salad

scallops, tuna, brisket, papaya, coriander, coriander, orange juice, salt, pepper, vegetable oil.

section: Fish kebabs

Roasted Scallop and Fennel Salad

scallops, fennel, olive oil, salt, dark pepper (ground), lemon juice, Dijon mustard, shallot (finely chopped), tarragon (finely chopped), parsley (finely chopped), thyme (chopped), salt, dark pepper ( hammer.

section: Seafood salads

Scallops with watercress and sauce

scallops (without shells), butter, dark pepper (ground), salt, vegetable oil, watercress, lemon juice (freshly squeezed), capers (canned chopped).

section: Scallops

Sauteed scallops with vegetables

rocket salad, scallops (large), olive or vegetable oil, bell pepper (reddish, seedless, thin slices), onions (thin rings), champignons (quartered), sweet peas (pods), soy sauce.

Chanterelle salad with scallops

scallops (peeled), chanterelles, onions (finely chopped), garlic (chopped), butter, olive oil, lettuce, parsley, salt, pepper.

section: Seafood salads, Mushroom salads

Scallop salad with tomatoes

scallops, tomatoes, eggs (boiled), onions.

section: Seafood salads

Scallop salad

scallops, tomatoes, cucumbers, onions, olives (pitted), green onions, mayonnaise, lettuce (green leaves), parsley, dill (greens), salt.

section: Mussels, oysters

Perch and scallop salad

scallop – 40g, perch – 60g, lemon juice, tomato (pulp) – 20g, olive oil – 1 tbsp, lemon juice – 1 tbsp, soy sauce – 1 tsp, salt, pepper.

section: Seafood salads, Fish salads

Warm salad with bacon and scallops

chicory, mung bean salad, savoy cabbage, shallots (finely chopped), sunflower oil, bacon (thin slices lean, unsmoked), scallops (cut in half), white wine vinegar, walnut oil, salt, dark pepper.

section: Seafood salads

Scallop salad with gherkins

scallop, gherkins, greens, mayonnaise.

section: Seafood salads

Scallop salad with green peas

scallop (boiled), green peas (canned), mayonnaise.

section: Seafood salads

Scallop salad with pickled peppers

scallop, red pepper (marinated), egg, mayonnaise, salt.

section: Seafood salads

Scallop salad with fresh cucumbers

scallop (boiled), cucumbers, green peas, eggs, green onions, lettuce, mayonnaise.

section: Seafood salads

Scallop salad with tomato sauce

scallop (boiled), green onions (finely chopped), tomato sauce (thick, spicy).

section: Seafood salads

Grapefruit and scallop salad

grapefruit, sea scallop (canned), lettuce leaves, olive oil, garlic, salt, dark pepper (ground).

section: Seafood salads

Scallop salad with leeks

scallop (canned meat), leek, dill (greens), parsley (greens), green peas (canned), vegetable oil, salt, pepper.

section: Seafood salads

Scallop and egg salad

scallops (canned meat), egg, green onion, parsley (greens), mayonnaise, sour cream, salt, pepper.

section: Seafood salads

Warm arugula and scallop salad

scallops, sweet pepper (yellowish), arugula, butter, olive oil, balsamic vinegar - to taste, sea salt, dark pepper (ground), tomatoes (dried in oil).

Scallops in mustard sauce

It’s hard to imagine a balanced diet without seafood. They have the highest nutritional value with low calorie content. Saturating the body with protein and useful microelements, they do not threaten to gain extra pounds. Housewives make dishes from scallops less often than from almost all other seafood, although they have a delicate taste and are a valuable food product. The problem is that not everyone can cook this shellfish. Scallops in mustard sauce are among the more popular seafood appetizers. Despite all its own specifics, the taste of the dish is universally acceptable and liked by almost everyone.

Individual manufacturing

It is easy to prepare scallops for the culinary process, because most often they go on sale already cut, without shells. All that needs to be done with them is to defrost, rinse, and dry. The manufacturing process itself is also not at the highest level of difficulty. But knowing a few things won’t hurt a cook preparing scallops in mustard sauce for the first time.

Do not expose scallops to sudden temperature changes. Because of this, the protein changes its structure and becomes hard and dry. You can defrost shellfish in the refrigerator or at room temperature. Trying to speed up the process by immersing the product in warm water or heating it in the microwave will not lead to anything great.
Sea scallops are sold packaged in vacuum packaging or unpackaged for sale by weight. The first ones are more expensive, but most often they are of high quality. On the packaging you can find information about when the shellfish were packaged and until what time they can be eaten. It is difficult to find the expiration date for unpackaged scallops; there is a risk of bringing home a spoiled product.
The scallops cook quickly; there is no need to overcook them to ensure they remain tender. You should not exceed the cooking time indicated in the recipe.

There is no one recipe for scallops in mustard sauce. Some options involve boiling seafood, others involve marinating them. The sauce is prepared from a different set of ingredients. This variability allows you to take popular cooking options as a base, adjusting the recipes to your own taste.

Scallops in Far Eastern mustard sauce

scallops – 0.5 kg;
mayonnaise – 150 ml;
onions – 150 g;
soy sauce – 20 ml;
table mustard – 10 ml;
wasabi – 2–3 ml;
rice or apple vinegar (6 percent) – 40 ml.

After defrosting, wash the scallops in running water. This must be done painstakingly, because sand or shell fragments getting into a bag with them is not unique.
Boil water, throw scallops into it, boil for 2 minutes.
Place in a colander and let the water drain.
Cut the onion into thin half rings or whole rings if the onion is not large.
Fill with a mixture of water and vinegar (two tablespoons of vinegar to one-half glass of water). Leave in this consistency for at least half an hour, then drain the vinegar solution.
Cut the cooled scallops into thin slices. Mix with pickled onions.
Mix mustard with a small amount of wasabi, dilute with soy sauce.
Combine the resulting mixture with mayonnaise and stir.
Pour the mayonnaise sauce over the scallops, stir and refrigerate for at least 40 minutes.

The dish is served as a cool snack. It has a special taste that will appeal to lovers of Japanese cuisine.

Regular recipe for scallops in mustard sauce

scallops – 0.5 kg;
onions – 0.2 kg;
table mustard – 80 ml;
vegetable oil – 120 ml;
lemon juice – 0.2 l;
sugar – 10 g;
salt, dark ground pepper - to taste.

Wash defrosted scallops in running water, place in boiling water, and cook for 3 minutes.
Remove with a slotted spoon, cool, and dry with napkins.
Cut the scallops into strips.
Using a blender, mix lemon juice, butter, sugar, salt, pepper, mustard.
Cut the onion into thin half rings.
Mix onions with sauce.
Pour the sauce over the scallop strips and stir. Let sit in the refrigerator for 35-45 minutes.

The scallop appetizer made according to this recipe comes out spicy. If you prefer a milder taste, reduce the amount of mustard by 2-3 times. The lemon juice in the recipe can be replaced with apple cider vinegar diluted with half filtered water.

Marinated scallops in mustard sauce

scallops – 0.5 kg;
onions – 100 g;
table mustard – 10 ml;
lemon – 0.5 pcs.;
mayonnaise – 100 ml;
salt, pepper - to taste.

After washing and drying the scallops with a napkin, cut into large pieces.
Peel and cut the onion into medium-sized cubes.
Squeeze the juice from the lemon, mix with pepper and salt.
Cover the scallops with onions, add lemon juice and stir. Marinate the shellfish in a cool place for 2-3 hours.
Remove scallops from marinade.
Add mustard and mayonnaise to the marinade and stir until smooth.
Pour the resulting mustard sauce over the seafood. Place them in the refrigerator for at least 2 hours.

The recipe is interesting because it does not involve heat treatment of the goods, so they retain a maximum of the necessary substances.

Scallops in mustard sauce can be prepared according to various recipes. Whichever option you choose, the resulting snack will have a tender and immediately special taste.