Scallop salad with cucumbers. Salads with scallops What is scallop salad made from?

Ingredients:

• Scallops - 1 kg.
• Bell pepper - 1-2 pcs.
• Carrots - 1-2 pcs.
• Onion - 2 pcs.
• Fresh cucumbers - 2-3 pcs.
• Garlic - 5-6 cloves.
• Vinegar - 1 tbsp. l.
• Sunflower oil.
• Sesame oil - 1 tbsp. l.
• Sesame - 1 tbsp. l.
• Sugar - 1 tsp.
• Spices (black pepper and chili).
• Salt.

For true gourmets

Scallop salad is the choice of a true gourmet who values ​​not only exquisite taste in dishes, but also health benefits. Like other seafood, scallops are valued by chefs all over the world; they are often consumed raw, only sprinkled with lemon juice and olive oil.

But scallop salads are especially tasty, because when combined with fresh vegetables and aromatic dressings, the taste of this shellfish is fully revealed.

Scallop salad is a traditional dish served in almost every French restaurant. Many similar dishes are also found in Japanese and Korean cuisine. The salad is best prepared with fresh scallops, although canned or frozen will also work.

Recipes for salads with scallops are very diverse, and all because their tender and nutritious meat goes well with many foods. You can make a salad with scallops and chicken, fish, other seafood, all kinds of vegetables, legumes and herbs, cheese, eggs, bacon and mushrooms.

Most scallop salad recipes use mayonnaise, olive oil, soy sauce, and added spices as a dressing.

By the way, recipes for scallop salads will be useful for those who are watching their figure. The calorie content of shellfish is only 92 kcal per 100 g; in addition, it is a source of easily digestible protein, which makes it an ideal dietary product.

Scallop meat contains substances necessary for the body, such as vitamins B and PP, iodine, magnesium, zinc, iron, etc. The introduction of scallops into the daily diet will have a beneficial effect on the endocrine system, strengthen the immune system and reduce the risk of blood clots.

All the beneficial properties of this product can be felt if you use numerous recipes with photos that allow you to prepare a variety of scallop salads every day.

Preparation

Korean scallop salad will appeal to all lovers of spicy dishes. It is better to determine the amount of spices, vinegar and oil according to your own taste preferences, since what is indicated in the recipe may seem excessive or insufficient.

In the same way, you can not add ingredients such as onions or garlic, although without them the taste of the dish will not be as multifaceted.

1. Rinse the scallops thoroughly (it’s better to take fresh ones; frozen ones will require a little more), then cut into halves or quarters depending on size. Place the scallops in a bowl, drizzle with vinegar and leave to marinate.
2. Chop the onion into half rings and fry until golden brown in a large amount of oil.
3. Cut carrots, sweet peppers and cucumbers into thin strips; you can use a Korean grater for this.
4. Rinse the marinated scallops in plenty of cold water until the foam disappears completely. Then squeeze them out of excess liquid, sprinkle with sugar, spices and salt.
5. Place scallops, chopped vegetables, slightly cooled onion and butter into a deep bowl.
6. Sprinkle Korean scallop salad with sesame seeds and drizzle with sesame oil. If desired, you can add a little more vinegar. Mix everything thoroughly and leave for at least half an hour so that the snack is soaked.

Options

Very often, scallop salad is prepared with tomatoes, since it is with these vegetables that the taste of the shellfish goes best. For example, the following recipe will make a light, yet fresh and satisfying Mediterranean-style dish that is the perfect accompaniment or substitute for lunch.

1. Grill scallops, sliced ​​fennel, tomato slices and onion rings (purple lettuce and shallots).
2. Before frying, all ingredients should be sprinkled with a mixture of sea salt and spices (paprika, thyme, black pepper, etc.).
3. Prepare the dressing separately by mixing olive oil with lemon juice, mustard and spices.
4. Combine all ingredients, pour over dressing and add chopped parsley.
5. Toss the salad vigorously and place on a bed of arugula among individual plates.

Salad with scallops and tomatoes can be made without using a grill. For example, boil scallops and spinach, combine them with onion cut into half rings and cherry tomato halves. As a dressing, mix soy sauce with sunflower oil, pour it over the salad, add salt if necessary and mix well.

Very tasty and beautiful, as in the photo, scallop salad with tomatoes and Parmesan will stimulate your appetite and lift your spirits.

1. To do this, fry the scallops in oil, combine them in a salad bowl with sliced ​​tomatoes and hand-torn lettuce leaves.
2. Drizzle the ingredients with olive oil, salt, add a small amount of paprika, mix and sprinkle generously with grated Parmesan.

Lovers of hearty dishes can prepare scallop salad with chicken.

1. To do this, you need to boil chicken fillet and washed scallops, as well as hard-boiled eggs.
2. Cut the ingredients in any convenient way, season with mayonnaise with the addition of garlic and chopped herbs.

The same scallop salad can be made with smoked chicken, and you can also add grated cheese or sliced ​​tomatoes.

A very simple salad with scallop and canned peas will cope with sudden hunger. You just need to boil the scallops, cut them into slices, mix with chopped dill and green peas, mix and season with mayonnaise.

Scallop dishes.

Oyster dishes.

Oysters baked in breadcrumbs

(French cuisine)

Preparation:

Melt the butter in a casserole dish, put 4 tablespoons of breadcrumbs in it and wait until they absorb the butter.

Flatten and place the oysters removed from the shells on top, after draining the liquid.

Pour sour cream and two tablespoons of drained liquid, cover with breadcrumbs and bake in a low-heat oven for 20 minutes.

Chapter 6. Scallop.

A very valuable product is the scallop, especially the scallop muscle (meat), which contains from 10 to 19% protein, minerals, vitamins B, BI, B2, B12. Minerals include potassium, calcium, magnesium, iron, phosphorus, zinc, and iodine.

These mollusks go on sale without shells. The most delicious thing about a scallop is its muscle, which resembles a buffoon's cap.

It is customary not to boil scallops, but to fry them in oil, flavoring them with ketchup and horseradish. Once the scallops are browned on both sides, they are salted and sprinkled with white pepper. The dish is considered ready when the meat at the cut site is no longer gray.

If the scallop is frozen, then before cooking it is defrosted in water at room temperature or simply in air and washed. Then immerse in boiling salted water and cook for 5-10 minutes. With this cooking, all the vitamins and high taste of scallop meat are completely preserved.

It will also take a little time to prepare fried scallop meat, jellied meat, scallop meat in mustard and dill sauces - delicate and savory dishes.

Minced scallop can be stuffed into cabbage rolls, dumplings, sour dough pies, and pancakes.

Canned food is also made from scallops. Fans of spicy appetizers will love the “Sea Scallop in Mustard Sauce.” Anyone who loves the aroma of dill will love the “Sea Scallop in Dill Sauce.”

Cooking technology: Scallop meat is boiled, cooled and cut into slices. Prepared cucumbers are cut into slices, onions into rings, green onions are chopped. Cucumbers, onions or herbs are laid out on a plate in layers, scallop meat is placed on top, and the dressing is poured over.

Chapter 7. Lobsters and lobsters

Since time immemorial, such inhabitants of the underwater world as lobsters and lobsters have been known as gastronomic delicacies.

Lobsters and lobsters belong to the suborder of invertebrates, the order of decapod crustaceans. The length of lobsters is up to 60cm. In total, there are about 100 species of lobsters, they are distributed mainly in warm seas.

Lobsters are similar in appearance to crayfish; there are 36 species: European lobster - up to 65 cm long and weighing up to 11 kg, American - up to 63 cm long and weighing up to 15 kg, Norwegian - up to 32 cm long and weighing up to 7 kg.

Lobster meat is very tender.

Lobsters and lobsters are delicious seafood, not inferior in protein and microelements to other invertebrates. Lobster meat is valued for its high content of easily digestible proteins, vitamins, macro- and microelements.

Lobsters and spiny lobsters are sold live, boiled and frozen, cut (necks only) and uncut. In rare cases, these crustaceans are sold raw frozen. Boiled lobster and lobster meat is a highly nutritious delicacy.

Before boiling lobsters and lobsters, they are thawed in water.

Cut lobsters (necks) are boiled for at least 8-10 minutes, uncut ones - 10-15 minutes, then cooled and peeled.

Place them in boiling salted water and cook over low heat for 15-20 minutes. After cooking, cool and cut. To do this, they are cut in half lengthwise. The stomach and intestines are removed. The claws and legs are separated and the shell is split. Using a needle or toothpick, remove the meat, including from the tail part. Lobsters and lobsters are good both fried and boiled. And their shells can be added to broths to give them a pleasant aroma.

Lobster is a distant relative of cancer, so it is customary to cook it. Lobster can be baked in the oven. This is done like this: we cut the abdomen and open it slightly. Season with white pepper, salt, grease with butter or mayonnaise and put in the oven. The meat begins to turn pink and protrude from the cut. When it turns white, the lobster is ready.

Lobsters are tasty even without any seasonings, and they are especially good with beer. Various dishes are also prepared from them.

Serve lobster and lobster with boiled rice and fresh vegetable salad.

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 taste and sweet aftertaste.

Scallops are a delicacy that, when done correctly, turns out not only tasty, but also very tender. For preparation you will need a minimum of ingredients and time.

Ingredients:

• scallop – 6 pcs.;
• butter – 12 g;
• salt;
• black pepper.

Preparation:

It is better to defrost a seafood product in natural conditions, transferring it to the refrigerator from the freezer. But if you don’t have time, you can use cold water to place the scallops. Do not use hot water or a microwave oven.

1. Rinse and dry the product. Use a paper towel. Season with salt and pepper on all sides.
2. Heat the frying pan. Add olive oil; when hot, add butter. Warm up. Place scallops. During frying, make sure that the scallops do not touch.
3. Wait until the liquid has completely evaporated, then fry until golden brown. As soon as the 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 an exquisite dish that can satisfy the tastes of the most demanding gourmets.

Ingredients:

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

Preparation:

1. Defrost, rinse and then dry the seafood product. Chop the pepper.
2. Heat a frying pan and pour in oil. Heat through and add the pepper cubes and beans. Add salt and pepper. Stir and fry 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 add the seafood product. Fry each side for three minutes.
4. Transfer to a plate and place vegetables next to it. Sprinkle with chopped herbs.

Oven baking recipe

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

Ingredients:

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

Preparation:

1. Wash the sinks. There shouldn't be any sand left. Open it. Using a spoon, carefully remove the scallops. Discard the flat part from the sink. And the convex one will be needed for baking.
2. Rinse the seafood product and dry it using a napkin. Remove films.
3. Heat a frying pan with oil. Place scallops. Add curry and salt. Fry on maximum heat for five minutes. Place in a colander to drain excess fat. Sprinkle with lemon juice.
4. Grate the cheese. Chop the greens. Mix. Add soft butter. Mix. Salt and sprinkle with pepper. Stir.
5. Dry the convex shells completely and place them on a baking sheet. Leave some space between them. Place a scallop in each and place a mound of cheese mixture on top.
6. Preheat the oven (200 degrees). Send the baking sheet with the preparations to bake. Leave until golden brown.

Salad with boiled scallops

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

Ingredients:

• scallops – 650 g;
• mayonnaise – 6 tbsp. spoon;
• salt;
• chopped greens – 15 g;
• green peas – 0.5 cans, canned;
• cheese – 75 g, grated.

Preparation:

1. Boil the scallops. Cool and cut into strips.
2. Mix with peas and sprinkle with cheese shavings. Add some salt.
3. Pour in mayonnaise and stir. Sprinkle with herbs.

In creamy sauce

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

Ingredients:

• onion – 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 cups;
• scallops – 6 pcs.;
• black pepper – 0.5 teaspoon.

Preparation:

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

With added mushrooms

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

Ingredients:

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

Preparation:

1. Defrost the seafood product. Separate the meat from the 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. The inside of the scallops needs to be damp.
4. Place the scallops back into the shell. Chop and fry the onion. Sprinkle with chopped garlic and parsley. Simmer for three minutes. Throw in the chopped mushrooms. Simmer until done. Add sour cream, salt and sprinkle with pepper. Mix. Simmer for three minutes.
5. Place the resulting mixture on the scallop. Bake in the oven (200 degrees) for a quarter of an hour.
6. garlic powder;
7. butter – 35 ml;
8. dry herbs;
9. soy sauce – 2 tbsp. spoons;
10. green onions - 4 arrows;
11. olive oil – 3 tbsp. spoons.

Preparation:

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

Fish salad with seaweed

Squid salad with apples

White cabbage salad with squid

White and sea cabbage salad

* A mass of boiled seaweed.

The prepared white cabbage is chopped, salt and citric acid solution are added and heated with continuous stirring until the cabbage settles. Then the cabbage is cooled, mixed with boiled seaweed, cut into strips, sugar and vegetable oil.

* A mass of cabbage, grated with salt.

** Lots of boiled squid.

The prepared cabbage is cut into strips and rubbed with salt until the juice is released. Then chopped onions, chopped carrots and boiled squid are added to the cabbage, everything is mixed and seasoned with mayonnaise.

* Lots of boiled squid.

Boiled squid and peeled apples, with the seed nest removed, are cut into strips, combined with green peas, finely chopped boiled eggs, mixed, seasoned with mayonnaise or sour cream, and decorated with the products included in the salad.

* Mass of boiled cabbage.

** Mass of boiled peeled potatoes.

*** Mass of boiled scallop.

The prepared fish is cut into fillets without skin and bones, poached, cooled and cut into thin slices. Boiled seaweed is chopped, combined with sliced ​​boiled potatoes, tomatoes or peeled cucumbers, coarsely chopped lettuce, chopped onions, fish is added, mixed, seasoned with mayonnaise or sour cream.

The salad is decorated with boiled egg, fish, tomatoes or cucumbers.

* Mass of boiled scallop.

The scallop meat is boiled, cooled and cut into slices. Prepared cucumbers are cut into slices, onions into rings, green onions are chopped. Cucumbers, onions or herbs are laid out on a plate in layers, scallop meat is placed on top, and the dressing is poured over.