Scallops are edible bivalve molluscs that contain minerals (including iodine), B vitamins and proteins. Like all seafood, scallops are beneficial for the human body, as they have a beneficial effect on the stomach, cardiovascular and nervous systems.
How to choose and prepare scallops for cooking
Choose scallops that are blast-frozen or glazed. At home, soak the seafood in a 50/50 mixture of cold water and milk for about 30-40 minutes. If scallops are kept in water longer, they will lose their delicate taste. The seafood can then be fried, stewed, marinated, or eaten raw.
Properly fried scallops have a nutty flavor and exquisite aroma. If you cook in olive oil, they will take on a beautiful golden caramel color. Roasted scallops cook very quickly.
Fried scallops
To prepare 3 servings of this delicacy, you will need:
- 500 g frozen scallops;
- garlic - 2 cloves;
- 5-6 st. l. olive oil;
- lemon juice;
- parsley - a couple of bunches;
- salt (to taste).
First, prepare a marinade for scallops: finely chop the parsley, peel and squeeze the garlic with a garlic press, pour over with olive oil. Defrost the seafood naturally, then transfer to the marinade and leave for 30-40 minutes to soak.
Heat a skillet with olive oil over high heat and reduce heat before adding scallops. Fry the scallops on each side for about 3 minutes, remember to season with salt. The fried scallops are ready, place them on a plate and serve with any side dish.
Chinese scallops
This recipe for cooking scallops was borrowed from Chinese chefs. As a result, the dish will have a very unusual taste and aroma. Instead of the usual soy sauce in Chinese cuisine, this recipe suggests using balsamic vinegar.
You will need the following ingredients (for 3-4 servings):
- 500 g of scallops;
- garlic - 1-2 cloves;
- 4 tbsp. l. balsamic vinegar;
- 30 g of ginger;
- arugula - 1 bunch;
- cilantro - 1 bunch;
- 1 tbsp. l. olive oil;
- salt (to taste).
Prepare scallops: defrost and rinse under cold water. Peel and crush the garlic with a garlic press, finely chop the ginger and cilantro. Preheat a skillet and add olive oil, add garlic and ginger and sauté for a few minutes, then add prepared scallops to them.
Fry the seafood for 2-3 minutes on each side, at the very end of cooking add balsamic vinegar, cilantro, salt and continue simmering for another 1-2 minutes. The caramel shade and a pungent nutty smell will tell you that the meat is ready. Serve finished scallops with arugula leaves or any other salad.
