Scallops baked in the shell. Sea scallop: recipes

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

Sea scallops are a member of the mollusk family. Like most representatives of this species, the scallop has a shell. In most cases, it is sold without it, frozen or fresh. However, in restaurants you can see a lot of dishes where scallops are cooked right in the shells. This can be done at home as well. In addition to the stunning appearance, the scallop has wonderful taste. First you need to learn how to cook scallops in the sink. Let's look at the most effective, colorful and simple recipes for preparing this product.

The composition of the shellfish has many useful components, such as vitamins and protein. You can use the whole body of a scallop, and the shell serves only as a decoration. Scallop fillet is a delicacy around the world, including ours. Its taste is reminiscent of tender crab meat that melts in your mouth.

Cooking scallop in a shell requires minimal knowledge and skills. At the same time, 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, combined with olive oil or lemon juice. Read about how to cook in a separate article.

Sea scallops are used as an additive to soup, salad, meatballs, hodgepodge, aspic, pancakes, pies and even cabbage rolls. To achieve the maximum result, you should responsibly approach the choice of seafood. Fresh scallop has an elastic body, cream or pinkish hue. It is important that there are no yellow blotches on the surface. Check the mollusk for smell, it should not be specific, but marine.

Before you choose a method of cooking scallops, you need to defrost them. For this, the bottom shelf in the refrigerator is suitable. However, experts advise 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 a microwave and hot water, as there is a risk of spoiling the seafood. In mollusks in small shells, the meat is somewhat more tender, so it is better to give preference to them.

Cooking scallops for snacks or salads begins with their heat treatment. It is necessary to push the shell flaps and get the body of the mollusk. Be sure to defrost and rinse the scallops before doing this. They need to be boiled, for this we put the pan on the stove and turn on the medium heat. When the salted water boils, you can throw in the scallops.

Throw parsley root and pepper to taste. The delicacy is not cooked for a long time, about 5 minutes on a low heat. Like any other seafood, scallops cannot be overcooked. Readiness can be determined by taste or color - the meat should lose its transparency.

Sea 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. However, it is important to strictly adhere to the cooking technology so that the dish turns out exactly according to the recipe. The recipe for cooking scallops with photos will greatly facilitate the task.

Ingredients

Preparation time: 5 min

Servings: 1

· 250 gr scallop (excluding shells);

· 1 teaspoon of sesame oil;

· 1 small clove of garlic;

· 1 st. a spoonful of vegetable oil;

· 1 teaspoon soy sauce;

· a little sugar;

· 2 tbsp. spoons of oyster sauce.

Processcooking

Cooking time: 5 min

1. We open the shells and take out the contents.

2. Combine soy sauce with oyster sauce.

3. Add sesame oil and a pinch of sugar. Mix thoroughly until the sugar dissolves.

4. In a frying pan, heat the vegetable oil, where the scallops are added. Saute them with garlic and ginger.

5. After the scallops are golden, you can pour in our sauce mixture. Fry for 30 seconds.

6. The finished dish is sprinkled with herbs and laid out on the sinks.

A great addition to scallops is white wine. It is harmoniously intertwined with the flavor palette of the mollusk and significantly improves its quality. This is the easiest way to cook scallops in sauce.

Sea scallops in shells baked in the oven

Gourmets are attracted to the scallop in a shell dish, the cooking recipe requires special accuracy and some knowledge. For cooking baked clams, even a frozen version is suitable. When opening the shell, you can see a black stripe on the body of the scallop - this is the intestine, it is better to remove it. This element does not affect the taste, but it is a little repulsive from a visual point of view.

Ingredients

12 scallops (in shells);

1 slice of loaf;

60 g butter;

Half a lemon;

Salt;

Several sprigs of parsley.

Sea scallops are great for a romantic dinner. After all, this product is a kind of aphrodisiac. The effect is enhanced when combined with wine. The satiety of the product should be noted, and after 6-7 pieces and one glass of wine, heaviness is not felt at all in the stomach. Let's look at how the scallop is prepared in the sink, the recipe is not complicated.

Processcooking

1. We lay out the shells on a special heat-resistant form. Each shell should have a piece of butter.

2. Cut the loaf and parsley into small pieces. The lemon is peeled so as not to be bitter, and the pulp is cut into cubes.

3. Put the oil on a heated frying pan and fry the loaf cubes for a few minutes. Then add salt, parsley, lemon.

4. The oven needs to be heated to 180 degrees, we place the form with our scallops there for exactly 5 minutes. After removing the clams, cover them with the prepared sauce.

5. Return them to the oven for another 2 minutes.

We serve the finished dish with lemon and, of course, with white wine or champagne. Enjoy a good evening in good company!

Sea scallops baked in garlic sauce

Not everyone knows how to properly cook scallops in the oven. So, let's start by extracting the body of the mollusk from the shell. First you need to open the shell, there we will see a cream-colored scallop fillet and, possibly, orange caviar. Everything else must be removed and thoroughly cleaned.

Ingredients

Sea scallops in shells;

Garlic;

Greenery;

Salt and pepper;

Butter.

Processcooking

1. Shells with clam are laid out on a baking sheet and placed in a heated oven for 5 minutes.

2. This time will be enough for the clams to release juice. It is drained from the shells, and instead, half a teaspoon of creamy garlic sauce is poured into each shell.

3. To prepare such a sauce, you need to mix 100 g of butter, salt and chopped garlic.

4. The shells are sent back to the oven, this time for 2 minutes.

5. Once removed, the scallop is ready for use. You can decorate it with herbs, vegetables or cheese.

Now you know how to cook scallops in the sink quickly and effortlessly. The dish is complemented by a side dish and good wine.

Baked scallops in shells with cheese

The process of creating a dish requires some care and compliance with the rules, so we have prepared a recipe for making scallops with a photo for clarity.

Ingredients

Medium-sized scallops;

1 st. a spoonful of vegetable oil;

150 gr of hard cheese;

Half teaspoon ground curry;

Salt and pepper;

Parsley;

Lemon.

Processcooking

1. We begin work with the opening and processing of shells. Before this, the shells must be thoroughly washed, because they will be useful to us in the future. Place the scallop fillet on a plate.

2. It must first be cleaned of juice and various films. Turn on the fire to the middle position and put the pan. Pour olive (sunflower) oil and after a while we throw our clams. Salt on top and sprinkle curry sparingly so as not to spoil the taste. Fry over high heat for 5 minutes.

3. We put the finished scallops in a colander, excess oil will drain through it. After that, they are sprinkled with lemon juice and laid out on a tray.

4. Hard cheese should be grated. Parsley is chopped as finely as possible. In a deep bowl, mix the melted butter, cheese and herbs. Mix thoroughly until a homogeneous mixture is obtained.

5. Put the convex parts of the shells on a baking sheet, there should be at least 2 cm between them. Put a scallop in each shell, and cover with cheese sauce on top. We put everything in a preheated oven. As soon as a golden crust appears on the cheese, the dish is ready.

Even in ancient times, scallops were used, the recipes for cooking were slightly different from modern ones. Mollusks were actively caught and even bred artificially in the Roman Empire. Even then, the benefits of this seafood were known. 40% of the scallop fillet consists of protein, but at the same time, 100 g contains no more than 90 kcal. Therefore, the mollusk is prescribed for people suffering from obesity.

The value of this product is difficult to overestimate, because it contains zinc, molybdenum, vitamins, nickel and sulfur. One of the main disadvantages is the high cost of scallops, due to the complexity of its extraction and transportation. It must be taken into account that only 30% of the total mass of the mollusk is suitable for consumption. Therefore, it is important to know how to cook scallops in the sink so as not to spoil the delicacy product.

Read related articles

Delicious, fresh, mouth-watering, unusual scallop baked on the shell not only diversifies the daily menu, but also decorates any holiday table!

Ingredients

Step-by-step recipe for cooking Scallop baked on the shell with a photo

And the meal is prepared like this:

Video recipe Scallop baked on the shell

Sea scallops in Venetian style

And you can also cook scallops in Venetian style. This dish is not the cheapest pleasure, but it is perfect for a romantic meeting, as it also has a stunning view!

So, in order to cook food according to this recipe, you will need:

Ingredients:
sea ​​scallops and their shells - 4 pcs.;
butter - 40 g;
olive oil - 40 ml;
fresh parsley - 20 g;
garlic - 2 cloves;
stale white bread - 4 slices;
black peppercorns - to taste;
coarse salt (for serving) -1 kg.

And the meal is prepared like this:

1. Immediately mix sea salt, only large with black pepper in the form of peas, then crush the mass, use a knife, the grains should become smaller.
2. Chop the parsley into random pieces.
3. Peel the garlic, chop.
4. Crumble brown bread.
5. Defrost scallops, wash.
6. Butter cut into cubes.
7. Sprinkle seafood with salt, chopped parsley, garlic pieces, bread crumbs.
8. Now drizzle the food with olive oil, add the cream cubes, place the shell delicacy under the vertical grill, just preheat it to 200 degrees in the oven.
9. Once the oil starts to boil, count down 6 minutes. That's all, when you serve the dish to the table, pour coarse salt into each plate, and put the scallops on top!

Enjoy your meal!

Step 1: open and process the shells.

Closed sinks need to be well washed from sand, you can even use a brush for this. In order to be able to use the opened scallop shells in the future, they must be opened very carefully. Exists 2 ways shell openings. First. Put the washed shell on the palm with the convex side down, use a strong knife to pry off the sashes in the area of ​​the “castle” (the protruding rectangular part of the shell) and smoothly open the shell sashes. Second. Put the clean shells on a baking sheet and hold for several minutes in the oven at low heat. The sinks will open on their own. Next, carefully remove the meat from the convex part with a spoon and put it in a bowl. Discard the flat part of the shell. In the convex part of the shell, we will bake the scallops. To do this, they must be thoroughly washed from the juice of the mollusks and left on a waffle or paper towel to dry.

Step 2: clean and fry the scallop meat.

We clean the scallops pulled out of the shells from films and juice so that only a homogeneous transparent body of the mollusk remains. Rinse the meat thoroughly and lightly dry it on a towel. Meanwhile. Put a non-stick frying pan on the fire and pour vegetable oil into it for frying. As soon as the oil in the pan is hot, pour the scallop meat into it, add a little salt on top and sprinkle with ground curry. Roast on a fairly large fire 4-5 minutes stirring constantly until golden brown. Drain the cooked scallops in a colander to drain excess oil. Then put the still hot scallops on a dish and sprinkle with the juice of half a lemon.

Step 3: Prepare the butter and cheese mixture.

Three hard cheese on a fine grater. Chop the parsley as finely as possible. Put softened butter, grated hard cheese and chopped greens in a deep bowl. Add salt and ground black pepper to taste. Mix until smooth.

Step 4: Roast the Sea Scallops.

We lay out the dried convex parts of the shells on a baking sheet so that there is a distance of at least two centimeters between them. Place a fried scallop in each shell. Top the clams with a hat of butter-cheese mixture. Put the baking sheet in preheated 200 degrees oven. Roasting time - until the formation of a golden brown cheese crust. Remove the cooked scallops from the oven and let cool slightly.

Step 5: Serve the scallop baked with cheese.

To serve the scallops to the table, we take a large serving dish, put the shells on it with ready-made casseroles. If desired, the dish can be decorated with slices from the remaining half of the lemon, parsley leaves and drops of hot sauce. For this recipe, spicy tomato sauce like Chili or Gazpacho is most suitable. Drinks are traditionally served with chilled white wine or mineral water. Bon appetit!!!

If you were unable to get scallops in the shells, then the shells can be replaced with tartlets or slices of dried dark bread.

If you take frozen scallops, then it is correct to defrost them under natural conditions or, in extreme cases, in cold water.

The easiest way to check the readiness of shellfish meat is by observing their color. Once the meat is completely opaque, the scallops are ready. If they are overcooked or overcooked, they will become hard and tasteless. On average, the time of heat treatment of mollusks is about 5 minutes.

To make it easier to grate the cheese, put it in the freezer for about half an hour.

(they come across frozen more often, although they are found fresh), not everyone knows. This article is for those who want to impress friends and loved ones on New Year's Eve or on their birthday.

Braised sea scallops

Baked clams with cheese

This is just a wonderful recipe for making frozen scallops in the shell. Since the sashes are of considerable weight, the mollusks must be taken in kilograms. The marinade is prepared: a tablespoon of soy sauce is mixed with two lemon juice, two grated garlic cloves, a tablespoon of vegetable oil, fish seasoning and parsley. An incomplete teaspoon of sauce is poured into each shell: before preparing a frozen scallop, it must be marinated for half an hour. Next to the muscle, a little boiled rice is placed in the sash - a glass or two is enough for a kilo of clams. Shells are laid out on a sheet and sent to a medium-heated oven for a quarter of an hour. A couple of minutes before serving, their contents are sprinkled with cheese. The yummy is indescribable!

fried scallops

In order to avoid a lot of liquid from the clams during frying, before cooking the scallops, frozen seafood is thawed, cut into slices and poured with boiling water for five minutes. When the water drains, the clams are laid out on a very hot frying pan with oil. What exactly is not so important, the main thing is to fry quickly. The longer they stay on fire, the tougher they will become. Three minutes is more than enough. Salt, season and pepper should be at the very end. One of the fastest recipes that still gives a delicious result. As a side dish, rice, scrambled eggs or potatoes (mashed potatoes) are suitable.

French fries

What is good about such clams - they turn out to be more juicy than just fried. The juice from them does not flow into the pan, but is stored inside. The muscle of the thawed scallop is washed, dried and cut across. Each slice is rolled in flour, dipped in a beaten egg (possibly with a spoonful of milk) and breaded in breadcrumbs. Further action is the usual frying: a lot of vegetable oil is strongly heated in a deep bowl, and each piece of scallop is fried on all sides. It's nice that with this cooking method, the clams almost do not decrease in size. In parallel, you can cook french fries - with similar scallops, the harmony is perfect. Already on plates, clams are sprinkled with lemon and sprinkled with herbs. And as a sauce, light mayonnaise mixed with chopped gherkins is perfect.

Clams with cream

There are several ways to cook frozen scallops in a creamy sauce. We found the next one to be the most successful. A large onion is taken per pound of muscle, finely chopped and fried almost to the end. Garlic is laid out in a pan to it - three crushed or otherwise chopped slices. When the frying gives aroma, the fire is added and the washed and strained scallops are poured. It takes from three to five minutes to let them in with stirring (the time depends on the number of mollusks). Even if there are a lot of them, it’s not worth cooking longer - they will become like rubber. Better to fry in batches. Half a glass of heavy cream is poured in, an incomplete dessert spoon of grated cheese is poured in and the fire is screwed on. In five minutes, your delicacy is ready. The original recipe calls for parmesan. However, it has been empirically established that an ordinary Russian one is no worse. It remains only to add parsley. If you have it fresh - chop and pour it when you turn off the fire. If dried - add at the same time with cream and cheese.

A bivalve mollusk that is popular all over the world is the scallop. This very healthy and nutritious product contains a large amount of protein and is superior to many meat products. It has a pleasant, delicate aftertaste and a sweet aftertaste.

Scallops are a delicacy that, with the right approach, turns out not only tasty, but also very tender. For cooking, you need a minimum of products and time.

Ingredients:

• sea ​​scallop - 6 pcs.;
• butter - 12 g;
• salt;
• black pepper.

Cooking:

It is better to defrost a seafood product in natural conditions by transferring it from the freezer to the refrigerator. But if there is no time, you can use cold water, where to place the scallops. Do not use hot water or microwave oven.

1. Rinse and dry the product. Use paper towel. Salt and sprinkle with pepper on all sides.
2. Heat up the skillet. Pour in olive oil, when warm, add butter. Warm up. Place scallops. During frying, make sure that the scallops do not touch.
3. Wait for the liquid to evaporate completely, then fry until golden brown. As soon as a crust appears, remove from heat, otherwise they will become rubbery and hard.
4. Turn over and fry for two minutes.

How to stew with vegetables

In this recipe, you will learn how to cook scallops to get a gourmet meal that can satisfy the taste of the most fastidious gourmets.

Ingredients:

• salt - 2 teaspoons;
• sea ​​scallops - 950 g;
• beans - 270 g green;
• black pepper - 0.5 tsp;
• bell pepper - 2 pcs.;
• greenery;
• butter -2 tbsp. spoons;
• olive oil - 2 tbsp. spoons;
• garlic - 2 cloves.

Cooking:

1. Thaw, rinse and then dry the seafood product. Cut pepper.
2. Heat up a frying pan and pour in the oil. Warm up and add diced peppers and beans. Sprinkle salt and pepper. Stir and cook until the beans are soft.
3. In a separate frying pan, melt the butter and fry the chopped garlic cloves. After three minutes, remove the garlic and place the seafood. Fry each side for three minutes.
4. Transfer to a plate and place the vegetables next to it. Sprinkle with chopped herbs.

Recipe for baking in the oven

The most noble type of shellfish for cooking, which cannot be spoiled if you follow simple recommendations.

Ingredients:

• salt;
• sea ​​scallop with shell - 15 pcs.;
• lemon - 1 pc.;
• black pepper - 0.5 tsp;
• olive oil - 1 tbsp. spoon;
• curry - 0.5 tsp ground;
• softened butter - 85 g;
• parsley - 35 g;
• hard cheese - 170 g.

Cooking:

1. Rinse sinks. Sand should not remain. Open. Using a spoon, carefully remove the scallops. Discard the flat part of the sink. A convex will be required for baking.
2. Rinse the marine product and dry using a napkin. Remove films.
3. Heat up a frying pan with oil. Place scallops. Sprinkle curry and salt. Fry at maximum heat for five minutes. Remove to a colander to drain excess fat. Pour in lemon juice.
4. Grate cheese. Chop greens. Mix. Add soft butter. Mix. Salt and sprinkle with pepper. Stir.
5. Dry the convex shells completely and put on a baking sheet. Leave a distance between them. Place a scallop in each, and put the cheese mixture on top.
6. Preheat the oven (200 degrees). Send a baking sheet with blanks to bake. Hold until golden brown appears.

Salad with boiled sea scallops

The advantage of scallop salad is not only amazing taste, but also quick preparation.

Ingredients:

• sea ​​scallops - 650 g;
• mayonnaise - 6 tbsp. spoons;
• salt;
• chopped greens - 15 g;
• green peas - 0.5 canned cans;
• cheese - 75 g grated.

Cooking:

1. Boil the scallops. Cool and cut into strips.
2. Mix with peas and sprinkle with cheese chips. Salt.
3. Pour in mayonnaise and mix. Sprinkle with herbs.

In creamy sauce

This variation of cooking can be found in many restaurants or cook it yourself, surprising the family with a delicious dish.

Ingredients:

• onions - 0.5 pcs.;
• cheese - 12 g parmesan;
• parsley - 2 branches;
• olive oil - 1 tbsp. spoon;
• garlic - 3 cloves;
• dry white wine - 25 ml;
• salt;
• heavy cream - 0.5 mugs;
• sea ​​scallops - 6 pcs.;
• black pepper - 0.5 tsp.

Cooking:

1. Cut the scallop into two pieces. Chop the onion and garlic cloves.
2. Pour oil into a hot frying pan and place chopped vegetables. Darken three minutes. Add scallops. Salt and pepper. Mix and cook for three minutes.
3. Pour in wine. Simmer until completely evaporated. Pour in the cream. Sprinkle with chopped parsley. Add grated cheese.
4. Boil and simmer for three minutes.

With the addition of mushrooms

This dish will easily become a table decoration not only at a family dinner, but also on a festive table.

Ingredients:

• butter - 55 g;
• sea ​​scallop - 11 pcs.;
• parsley - 1 tbsp. chopped spoon;
• mushrooms - 370 g;
• garlic - 2 cloves;
• sour cream - 2 tbsp. fat spoons;
• saffron - a pinch;
• shallots - 2 pcs.

Cooking:

1. Defrost seafood. Separate meat from shells. Rinse and dry shells and meat.
2. Place shells in a baking dish.
3. Heat the butter in a frying pan and fry the scallops. Sprinkle with saffron and stir. It will take two minutes to fry. Inside, the scallops need to be raw.
4. Move the scallops back into the shell. Chop and fry the onion. Sprinkle with chopped garlic and parsley. Darken three minutes. Throw in chopped mushrooms. Darken until ready. Add sour cream, salt and sprinkle with pepper. Mix. Simmer for three minutes.
5. Put the resulting mixture on a scallop. Bake in the oven (200 degrees) for a quarter of an hour.

Ingredients:

• sea ​​scallop - 450 g fillet;
• salt;
• rice vodka - 50 ml;
• powdered garlic;
• butter - 35 ml;
• dry herbs;
• soy sauce - 2 tbsp. spoons;
• green onions - 4 arrows;
• olive oil - 3 tbsp. spoons.

Cooking:

1. Preparation must begin in advance. In the evening, remove the seafood from the freezer and place it in the refrigerator compartment. The scallop defrosted in this way will retain its beneficial and nutritious properties. Rinse and dry.
2. Drizzle with soy sauce. Sprinkle with herbs and garlic. Salt. Mix and leave for half an hour.
3. Place the butter in a hot frying pan and pour in the olive oil. Lay out the scallops. Fry for two minutes.
4. Pour vodka (you can use regular) and set it on fire. After the flame goes out, the dish is ready to eat. Serve sprinkled with chopped green onions.