Scallops - a product not available, on that experiment with it will not work, because unsuccessful experiments are fraught with the transformation of the tender and sweet meat of these marine inhabitants into inedible rubber soles. In order not to provoke unsuccessful experiments, we decided to pick up a few tasty and simple recipes for scallop dishes.
Recipe for a simple scallop dish
Ingredients:
For scallops:
- scallops - 500 g;
- butter - 1 tbsp. a spoon;
- olive oil - 1 tbsp. a spoon;
- salt, pepper - to taste.
For sauce:
- Butter - 3 tbsp. spoons;
- shallots - 2 tbsp. spoons;
- dry white wine - 1/4;
- crushed fresh herbs - 1/4 of a st .;
- lemon peel - 1/4 tsp.
- salt pepper.
Preparation
Clean the scallops, if necessary, because frozen shellfish are usually sold completely cleaned. Before roasting, lay the scallops on a paper napkin to soak up excess moisture, otherwise the existing liquid will cause the scallops not to be fried and stewed in a frying pan. Now the shellfish should be seasoned with salt and pepper and put on a well-heated frying pan with olive oil.
Do not forget that you should not put all the scallops on the pan at once, otherwise they will begin to extinguish due to excess moisture. Roast scallops for 2-4 minutes on each side, depending on the desired degree of frying crust.
Now we put a piece of butter on another frying pan and fry the shallot for about a minute. After pour vermouth and stew until the liquid is evaporated by half. Add crushed herbs and grated lemon zest. We complement the sauce with salt and pepper and water them with roasted scallops.
Dish from scallops and shrimps
Ingredients:
- spaghetti - 340 g;
- olive oil - 2 tbsp. spoons;
- garlic - 3 cloves;
- onion - 1 pc.
- tomatoes in its own juice - 400 g;
- cream - 2/3 items;
- salt, pepper - to taste;
- shrimp - 250 g;
- scallops - 250 g;
- parsley - 1 bunch;
- grated "Parmesan".
Preparation
Spaghetti is boiled until ready in salted water. In parallel, we will prepare sauce. In a frying pan, heat the oil and fry on it chopped onions and garlic until it is transparent. We spread tomatoes in our own juice and cream. Season all with salt and pepper, then stew for 5-6 minutes. Now came the turn of seafood: the first to go to the sauce is peeled shrimp, and after 2 minutes and scallops. Simmer all together for another 3-4 minutes and remove the sauce from the stove. We serve the pasta with the sauce, sprinkling the dish with Parmesan cheese.