A few recipes, how to cook frozen scallops

Oceanic and marine inhabitants often visit our tables. Very few people will surprise, say, mussels, octopuses or rapans. But how to prepare scallops (frozen they come across more often, although fresh ones are found), not everyone knows. This article is for those who want to impress friends and family in the New Year or on their birthday.

Braised sea scallops

Before preparing frozen scallops , they, naturally, should be thawed. And do it better by shifting them to the lower shelf of the refrigerator - gradually. So they will remain resilient and retain all the benefits that they have. If time is limited, you can pour them with water - but only cold. Hot spoil them right away. Often people use for defrosting a microwave. This method also has the right to exist, although the product in the furnace is thawed unevenly. For our own shellfish, it is completely unacceptable, since it is impossible to prepare frozen scallops by any recipe - they become tough and very tasteless.

A pile of scallops (meaning one muscle, without wings) is lightly fried in butter. When they are gilded, three finely chopped garlic cloves are added, another slice of butter and half a stalk of soy sauce. The frying pan is covered with a lid, and its contents are stewed for ten minutes. To salt or not - decide for yourself. The meat of the scallops is slightly salty, the sauce is also, so it should be tried. As a side dish, glass bean or rice noodles are the perfect choice .

Baked shellfish with cheese

This is just a wonderful recipe, how to prepare scallops frozen in a sink. Since the valves have a significant weight, the shellfish should take a kilogram. Prepares a marinade: a tablespoon of soy sauce is mixed with two lemon juice, two shabby garlic cloves, a table spoon with lean oil, fish seasoning and parsley. Each shell is poured over a teaspoonful of a spoonful of sauce: before preparing a frozen scallop, it should be marinated for half an hour. Next to the muscle in the sash is put a little boiled rice - for a kilo of shellfish there is enough glass - two. Shells are laid out on a sheet and for a quarter of an hour they leave for a medium-heated oven. A couple of minutes before serving, their contents are sprinkled with cheese. Delicious indescribable!

Fried scallops

In order to avoid a lot of liquid from the shellfish, before preparing scallops, the frozen seafood is thawed, cut into slices and poured over boiling water for five minutes. When the water drains, the mollusks are laid out on a heavily heated pan with butter. Which is not so important, the main thing is to fry fast. The longer they stay on the fire, the harder they become. There are enough minutes for three. 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.

The scallops of fries

Than such clams are good - they turn out more juicy than just fried. The juice from them does not flow to the frying pan, but remains inside. The muscle of thawed scallops is washed, dried and cut across. Each slice crumbles in flour, dipped in a whipped (can with a spoonful of milk) egg and breaded in breadcrumbs. Further action - the usual frying: a lot of vegetable oil is very heated in a deep dish, and each piece of scall is fried from all sides. It's nice that with this method of cooking, mollusks almost do not decrease in size. In parallel, you can cook French fries - with similar scallops the harmony is ideal. Already on the plates the mollusks are sprinkled with lemon and sprinkled with herbs. And as a sauce, a light mayonnaise, mixed with crushed cornichons, is perfect.

Shellfish with cream

There are several ways how to prepare scallops frozen in a creamy sauce. We thought the following was the most successful. Half a kilogram of muscle is taken large onions, finely chopped and fried almost to the end. Garlic is placed on the frying pan - three pressed or otherwise crushed lobules. When the roast will give the flavor, the fire is added and the washed and scraped scallops are poured in. They should be mixed with stirring for three to five minutes (the time depends on the number of mollusks). Even if there are a lot of them, you do not have to cook longer - they will become like rubber. It is better to fry in portions. Half a cup of fat cream is poured in, an incomplete dessert spoon of grated cheese is poured in and the fire is screwed. In five minutes your delicacy is ready. In the original recipe it is proposed to use Parmesan. However, it has been established by experience that the ordinary Russian is no worse. It only remains to add parsley. If you have it fresh - chop and pour in when you turn off the fire. If dried - add simultaneously with cream and cheese.