Scallop baked in the oven. Scallop baked with cheese

Delicious, fresh, appetizing, unusual scallop baked on the shell not only diversifies daily menu, but will also decorate any festive table!

Ingredients

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

And the food is prepared like this:

Video recipe Scallop baked on the shell

Scallops Venetian style

You can also cook scallops 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 prepare 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 food is prepared like this:

Mix immediately sea salt, only large ones with black pepper in the form of peas, then crush the mass, use a knife, the grains should become smaller.
Chop the parsley into arbitrary pieces.
Peel the garlic and chop.
Crumble the black bread.
Thaw the scallops and wash them.
Cut the butter into cubes.
Sprinkle seafood with salt, chopped parsley, garlic pieces, bread crumbs.
Now pour olive oil over the food, add cream cubes, place the delicacies with shells under a vertical grill, just preheat it to 200 degrees in the oven.
Once the oil begins to simmer, count down 6 minutes. That's all, when you serve the dish to the table, add coarse salt, and put scallops on top!

Enjoy your meal!

Step 1: open and process the shells.

Closed sinks need to be thoroughly rinsed to remove sand; you can even use a brush for this. In order to be able to use the opened shells in the future scallops, you need to open them very carefully. Exists 2 ways opening shells. First. Place the washed sink on your palm with the convex side down, use a strong knife to pry the flaps in the area of the “lock” (the protruding rectangular part of the sink) and smoothly open the shell flaps. Second. Place clean shells on a baking sheet and place in the oven for a few minutes over low heat. The sinks will open on their own. Next, carefully remove the meat from the convex part with a spoon and place it in a bowl. Throw away the flat part of the shell. We will bake the scallops in the convex part of the shell. To do this, they need to be thoroughly washed to remove shellfish juice and left on a waffle or paper towel to dry.

Step 2: clean and fry the scallop meat.

We clean the scallops removed from their shells from films and juice so that only a homogeneous transparent body of the mollusk remains. Wash the meat thoroughly and dry it lightly on a towel. Meanwhile. Place a non-stick frying pan on the fire and pour vegetable oil into it for frying. As soon as the oil in the frying pan is hot, pour the scallop meat into it, add a little salt on top and sprinkle with ground curry. Fry over fairly high heat 4-5 minutes, stirring constantly until a golden brown crust forms. Place the finished scallops in a colander to drain excess oil. Then place the still hot scallops on a plate and sprinkle with the juice of half a lemon.

Step 3: Prepare the butter-cheese mixture.

Three hard cheese fine grater. Chop the parsley as finely as possible. Place the softened mixture in a deep bowl butter, shabby hard cheese and chopped greens. Add salt and ground black pepper to taste. Stir until smooth.

Step 4: Bake the scallops.

Place 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. Cover the top of the clams with a cap of butter and cheese mixture. Place the baking tray in a preheated 200 degrees oven. Baking time – until golden brown cheese crust. Remove the finished scallops from the oven and let cool slightly.

Step 5: Serve scallop baked with cheese.

To serve the scallops to the table, take a large serving dish and place the shells with the finished casseroles on it. If desired, the dish can be decorated with slices of the remaining half lemon, parsley leaves and drops hot sauce. Spicy is best suited for this recipe. tomato sauce like Chili or Gazpacho. Drinks are traditionally served chilled white wine or mineral water. Bon appetit!!!

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

If you take frozen scallops, then it is correct to defrost them at natural conditions or, as a last resort, in cold water.

The easiest way to check the readiness of shellfish meat is by observing their color. As soon as the meat becomes completely opaque, the scallops are ready. If you overcook or overcook them, they will become hard and tasteless. Average time heat treatment shellfish for about 5 minutes.

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

Scallops occupy a special position among seafood. They are no less tasty than crabs or shrimp and no less nutritious than squid or mussels, but have much more tender meat than all other inhabitants of salt water bodies. Therefore, not every housewife will be able to cook scallops deliciously. And if you consider that in our latitudes fresh or even slightly chilled seafood is rarely sold, then you have to cook frozen scallops, and this is even more difficult. However, nothing is impossible for a cook who wants to please his loved ones delicious dish, and at the same time master a couple of new recipes.

We suggest you prepare frozen scallops in several ways, outlined in order of increasing difficulty. This will allow you to choose the appropriate and most affordable recipe, based on your capabilities, goals and free time. In any case, no matter what you choose, scallop dishes turn out tasty, satisfying and at the same time dietary. For this reason alone, it’s worth cooking scallops at least occasionally for yourself and your family.

Composition, benefits and taste of scallops
Scallops are a whole family of bivalve mollusks with a characteristic shell shape, similar to a bird's crest or a stylized crown. Inside the shell hides the muscular body of the mollusk, which is used in cooking. The taste of scallops is delicate and characteristic; it can be easily distinguished from other seafood delicacies by its sweetish aftertaste, which not only does not spoil dishes with scallops, but also makes them especially piquant. This feature is due to the complex chemical composition of these delicious seafood.

Shellfish consist of 17-20% easy-to-digest protein with a complete amino acid composition, and carbohydrates (3% by weight) and fats (2% by weight) make up only a small fraction of the composition. Therefore, the calorie content of scallops is low: only 92 kcal/100 g. But low energy value does not at all detract from the nutritional qualities, and they are truly outstanding in scallops: zinc, iodine, nickel, fluorine, molybdenum, chlorine, as well as vitamins PP (niacin), E and group B. This composition makes the scallop ideal product as part of any diet: be it for weight loss or for health improvement.

Judge for yourself: lean protein is easily digestible even by a weakened digestive system, so scallops can and should be included in the diet of convalescent patients who are regaining strength after surgery or treatment. This food is suitable for both children and elderly people. Sports and fitness enthusiasts who want to build a muscular and beautiful body value scallops for their large quantity essential amino acids and eat them even during pre-competition drying. Finally, scallops are worth trying for everyone who is partial to tasty and healthy food, and loves to cook at home.

How to cook frozen scallops?
If you have ever ordered a dish with scallops in a restaurant, then most likely you were served them right on the shells. At home, it is difficult to achieve such delicacies as it is to buy scallops with shells - they end up on the shelves peeled. Moreover: you can only buy fresh scallops near the sea coast, while supermarkets sell mostly frozen seafood. What to do with frozen scallops? Here's what:

Firstly, you should choose small scallops, which are tastier and more tender than large shellfish. It is most convenient to do this if seafood is sold by weight and not in factory packaging.
Secondly, before you start cooking, store them in the freezer and avoid re-freezing, after which the product will lose its taste and the lion’s share of its benefits.
Thirdly, you need to defrost scallops gradually, first placing them on the refrigerator shelf and then at room temperature.

If you're in a hurry, you can place a tightly sealed bag of frozen scallops in a bowl of warm water and defrost using this accelerated method. But it is better not to abuse this method. And after the scallops have thawed and become soft, they can be boiled, fried, stewed and made into a variety of snacks.

How to cook frozen scallops?
Boiled scallops are the easiest and most quick way their preparations. Cooking scallops takes very little time, and the result is a ready-to-eat dish or the basis for other, more complex culinary compositions:
Boiled scallops go well with a side dish of rice, cereals and potatoes. Spices for scallops do not need to be specially selected - they are quite suitable ready-made mixtures for fish and/or standard spices and herbs.

How to fry frozen scallops?
Frying a scallop is even easier than boiling it. Before frying, frozen shellfish are thawed and then cooked in a frying pan:
Tender scallop fillets can easily be overcooked if left in the pan for too long. The time indicated in the recipe is for whole clams, so reduce it if you fry chopped scallops. After frying, serve them immediately, because they are much tastier when they are hot than when they are cold.

What to cook with scallops?
Scallops can not only be boiled and fried, but also stewed, marinated and baked as part of paella, with cheese and bacon. Try these recipes to get started:
All scallop recipes, simple and complex, can be adapted to your capabilities, tastes and the current time of year. For example, instead of fresh herbs, you can use dried herbs and serve as a side dish sauerkraut. Sea scallops will not quarrel with almost any food on your table and will fit perfectly into holiday menu. Like any seafood, they cook quickly and are quickly digested, without leaving a heaviness in the stomach. We wish you Bon appetit and inspiration for new culinary experiments!

Seafood is rich in protein, so include it in your diet more often if possible. 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, for those who are losing weight on the program, include seafood in the menu! You should receive daily norm squirrel!

How to Cook Scallops in the Sink in the Oven

Products

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

Cooking process

Open the scallops and leave them on the deep 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 coarse grater). Bake for another 2-3 minutes.

Scallops in the shell are a treasure trove of valuable nutrients and natural protein. Seafood is one of the few food products whose quality you can be sure of, straight from the bottom of the sea - and to the table! They are not available to everyone, unfortunately, but I was luckier

I live by the sea and can afford to eat seafood delicacies every day. At home we fry scallops in the oven in the sink , and in nature - 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 know what it means to truly enjoy food.

This seafood has invaluable benefits, rich in protein, iodine, vitamins and minerals. It is less popular on Russian cuisines than the usual shrimp, mussels and rapana. The peculiarity of this product is its unique taste qualities. What dishes can be prepared from this marine creature?

How to cook scallops at home

These shellfish are boiled, pickled or eaten raw. You need to buy, carefully looking at the color of the pulp, it should be gray, pink or cream, and have a distinct smell of the sea. Only living sea creatures can be consumed raw; their shells are always closed. It is better to pour lemon juice, olive oil or a sauce made from these ingredients over the meat. How to cook scallops at home will be described below.

Frozen

Seafood spoils quickly, so it is often frozen immediately after catching. They can be sold in three types: frozen sea cocktail, loose goods or in vacuum packaging. Individual packaging is better for purchase. It is important to know how to cook frozen scallops in order to preserve them. beneficial features and not kill the refined taste. Shellfish should be defrosted only at room temperature, without hot water And microwave oven so as not to spoil taste properties.

How to fry

Creatures from the bivalve family cook quickly. For those wondering how to fry scallops, there is simple instructions. It can be fried in a frying pan or grill. It is important that seafood does not come into contact with each other during cooking; it is better to use olive oil or butter, milk product will highlight the pleasant sweetness as much as possible, you need to fry on both sides, until golden crust(see photo). Total time heat treatment does not exceed 5 minutes.

How long to cook

On their own, these sea creatures have low calorie content. Those who adhere to a strict diet or exclusively healthy diet must know how to cook scallops. They need to be thrown into boiling water and left for 3-4 minutes. The readiness of the product is indicated by the loss of transparency, the meat should look dull white (as in the photo), then they can be removed from the pan. You can add it to add some spice different types sauces.

Scallops recipe

This seafood delicacy gained its popularity thanks to church strict posts. Believers tried to compensate for the lack of meat, but also to make their diet rich in vitamins and tasty, so they introduced shellfish to the menu in large quantities. There is more than one recipe for cooking scallops: the pulp is used to make soups, fry kebabs, add it to salads, combine it with other seafood, marinate it under the most different sauces.

Pickled

You can safely experiment with marinades, giving them your favorite accents. You can marinate scallops with vinegar, lemon, cream, soy sauce, oriental seasonings, wine. You can come up with your own cooking method by combining different products and achieving perfect taste. It is very important to select spices so as not to overwhelm the taste of the main component.

Ingredients:

balsamic vinegar – 40 g;
ground or grated ginger – 30 g;
cilantro – 1/5 bunch;
olive oil – 30 g;
large scallops – 9 pcs.;
garlic – 0.5 cloves.

Cooking method:

Mix vinegar and oil together. Finely chop the garlic, chop the ginger, and tear the cilantro with your hands.
Pour a mixture of oil and vinegar over the shellfish, add the remaining ingredients and mix well.
Leave in a cool place for an hour and a half, then serve.

Salad

Good compatibility with products has made shellfish a popular component of many different dishes. You can find a salad with scallops on the Internet or come up with it yourself. Relying on the taste preferences of your household. The main collateral good cooking dishes will ensure that the proportions of the components are observed and delicious dressing, highlighting the notes of the main ingredient.

Ingredients:

scallop meat – 400 g;
cherry tomatoes – 6 pcs.;
parmesan – 100 g;
lemon juice, olive oil for the sauce;
any available greens.

Cooking method:

Process the shellfish. Separate them from the shell.
Cut the tomatoes into halves. Grate the cheese on the fine part of a grater.
Mix all products, pour vegetable oil with the addition of lemon juice.
Sprinkle with chopped herbs and stir.

In Korean

Asian cuisine has long earned its popularity in the kitchens of the CIS countries. This is due to the spiciness and originality of the dishes that it offers. Korean scallops have several variations of their recipe. We bring to your attention one that has a small and accessible list of products and at the same time will become great snack at any buffet, banquet or family gathering.

Ingredients:

soy sauce– 50 g;
sugar – 25 g;
garlic – 5 cloves;
scallop – 460 g;
oil for frying.

Cooking method:

Mix soy sauce with water room temperature in equal parts, add sugar and stir until it dissolves.
Chop the garlic very finely and fry until golden in a frying pan.
Pour the mixture over the shellfish fillets and leave for 5 minutes. steam bath.
Add oil and garlic. You can sprinkle with onion, chopped into half rings.

Soup

Delicious and healthy dish, originally from Thailand. Scallop soup will surprise you with its exoticism and allow all guests to plunge into the world of the unknown Thai cuisine with its unusual, but so tasty elements. The ingredients are difficult to find on the shelves of regular supermarkets, but the effect of this dish is so amazing that the cook will not regret the time spent.

Ingredients:

coconut milk – 700 ml;
shrimp and scallop – 300 g each;
carrots – 2 pcs.;
ginger root – 40 g;
garlic – 35 g;
lime – 1 pc.;
chives - 1 fruit;
glass noodles– 80 g;
olive oil - a couple of tablespoons.

Cooking method:

Finely chop the carrots, onions and garlic, heat the oil in a frying pan, squeeze out the lime juice. Place all prepared foods there.
Mix coconut milk with water and bring to a boil, add shrimp.
Add scallops to the pan. Fry for 2 minutes.
Pour the contents of the frying pan into boiling milk, add noodles, cook for another 5 minutes.
Ready soup garnish with herbs and serve.