How to cook scallops
1. Rinse the scallops under cold water.
2. Open the sink, rinse from the inside without separating it from the sink, so that the scallop body does not fall apart.
3. When all the shells are cleaned, separate the meat from the mucous part - the mantle, and from the leg of the meat attachment to the shell. Only white dense meat is edible.
4. Pour water into a saucepan, add salt and boil.
5. Place the scallops in a saucepan and cook for 1 minute.
How to cook scallops in a creamy sauce
ProductsScallops - half a kilo
Bow - 1 head
Cream 35% fat - 1/2 cup
Olive oil - 10 grams
Flour - 1/2 tablespoon
Salt, ground black pepper - to taste
How to make scallops in a creamy sauce
1. Peel the onion and chop finely. Pour 10 grams of oil into a thick-walled saucepan and fry the onion in it.
2. Rinse half a kilogram of thawed scallops, cut in half, put on the onion and fry on both sides for just one minute.
3. Put the hot scallops in a deep plate, and on the gravy that remained in the pan, cook the sauce.
4. To prepare the sauce, add half a tablespoon of flour and stir quickly to prevent lumps from forming. wait for a boil and pour in half a glass of 35% cream.
5. Drain the sauce from the pan and strain through a sieve.
6. Put the scallops back in the saucepan and pour over the sauce.
7. Cover the saucepan with scallops and simmer for a few minutes over low heat.
Fusofacts
As it is- The scallop has a delicate sweetish taste that vaguely resembles the taste of crabs. Freshly caught seafood can be eaten raw, but it is still recommended to boil the one brought from the store. After cleaning, the sink can be rinsed and used as a serving plate with scallops.
- If you are preparing a hot compound dish with scallops, add the seafood 2-3 minutes before the end of cooking.
How to choose
Knock on the shell: if it closes, the clam is still alive. When choosing scallops, give preference to shells with pinkish meat - pure white color indicates that the seafood may have been soaked.
If the scallops are peeled and frozen, watch the quality of the glaze: there should be a little, but it should completely cover the seafood.
How to store
- Sea scallops are stored frozen in the freezer for 3 months, fresh to use on the day of purchase. It is better to eat boiled scallops right away, but if the dish remains, then you should not reheat it - the taste and tenderness of the meat will be lost. Sometimes scallops are sold in buckets in a special solution - they are stored in a closed bucket for up to a week.
Comb mathematics
- The calorie content of scallop is 88 kilocalories, while they have a high protein content - 17.5 grams. It is considered a dietary delicacy.
- The average cost of a kilogram of scallops in shells is 2,400 rubles, the price of frozen scallop meat is from 2,000 rubles / 1 kilogram (on average in Moscow as of June 2017).
- The weight of one peeled scallop is 50-100 grams.