Oceanic and marine inhabitants often visit our tables. Few people will be surprised, for example, with mussels, octopuses or raps. But far from everyone knows how to cook scallops (they come across frozen more often, although fresh ones are found). This article is for those who want to impress friends and relatives on New Year's or on their birthday.
Braised Scallops
Before cooking frozen scallops , they naturally need to be thawed. And to do it better, moving them to the bottom shelf of the refrigerator - gradually. So they remain elastic and retain all the benefits that they have. If time is limited, you can fill them with water - but only cold. Hot spoil them right away. Often people use a microwave to defrost. This method also has a right to exist, although the product in the oven is thawed unevenly. For our mollusks, it is completely unacceptable, since it will become impossible to cook frozen scallops according to any recipe - they become tough and very tasteless.
A pound of scallops (meaning one muscle, without cusps) are lightly fried in butter. When they are gilded, add three finely chopped cloves of garlic, another piece of butter and a half a stack of soy sauce. The pan is covered with a lid, and its contents are stewed for about ten minutes. Salt or not - decide for yourself. The scallop meat is slightly brackish, and the sauce too, so try it. As a side dish, glass bean or rice noodles are an ideal choice .
Baked shellfish under cheese
This is just a great recipe for making scallops frozen in a sink. Since the cusps are significant, shellfish need to take a kilogram. A marinade is being prepared: a tablespoon of soy sauce is mixed with two lemon juice, two shabby garlic cloves, a tablespoon of vegetable oil, fish seasoning and parsley. A half teaspoonful of sauce is poured into each sink: before cooking 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 of two is enough for a kilo of shellfish. Seashells are laid out on a sheet and for a quarter of an hour go to a medium-heated oven. A couple of minutes before serving, their contents are sprinkled with cheese. Yummy indescribable!
Fried scallops
So that when frying from the mollusks there is not much liquid released, before making scallops, frozen seafood is thawed, cut into slices and poured with boiling water for five minutes. When the water drains, the mollusks are laid out on a very hot frying pan with oil. Which one is not so important, the main thing is to fry quickly. The longer they stay on fire, the harder they become. Three minutes is more than enough. Salt, season and pepper should be at the very end. One of the fastest recipes, which at the same time gives a tasty result. As a side dish, rice, fried eggs or potatoes (mashed potatoes) are suitable.
Scallops fries
Than such mollusks are good - they turn out more juicy than just fried. 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 (you can with a spoon of milk) and breaded in breadcrumbs. Further action is the usual deep-frying: a lot of vegetable oil is very hot in a deep bowl, and every piece of scallop is fried from all sides. It is nice that with this method of preparation, the mollusks almost do not decrease in size. In parallel, you can cook french fries - with similar scallops the harmony is perfect. Already on plates, the mollusks are sprayed 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 scallops frozen in a creamy sauce. The following seemed to us the most successful. A large onion is taken per pound of muscle, finely chopped and fried almost to the end. Garlic is laid out on a frying pan to it - three crushed or otherwise crushed slices. When roasting gives a flavor, the fire is added and washed and strained scallops are poured. They should be allowed to stir with stirring for three to five minutes (time depends on the number of shellfish). Even if there are a lot of them, you should not cook longer - they will become like rubber. Better to fry in portions. Half a glass of cream is pouring in, an incomplete dessert spoon of grated cheese is poured in, and the fire is tightened. Five minutes later, your delicacy is ready. The original recipe suggests using parmesan. However, it was experimentally established that ordinary Russian is no worse. It remains only to add parsley. If you have it fresh - chop and sprinkle when you turn off the fire. If dried - add at the same time with cream and cheese.