If you were lucky enough to get fresh scallops, then use their tender and sweet meat to the maximum. Fry fish fillet, of course, is simple and tasty, but you can diversify the variability of dishes using scallops to prepare a julienne of seafood. A smart snack at the restaurant level requires special attention during cooking, as seafood does not forgive culinary errors.
Simple julienne of scallops
The basic recipe for julienne from sea scallops can be diversified by adding other marine creatures: shrimp, mussels, squid, crab.
Ingredients:
- fresh, or frozen scallops - 25 pcs .;
- hard cheese - 170 g;
- fatty cream - 220 ml;
- flour - 1 ½ tbsp. spoons;
- salt, pepper - to taste;
- butter.
Preparation
We cook the flour on a large amount of butter so that we get a golden flour paste. Fill the flour with cream, reduce the heat to a minimum and, constantly stirring, cook the cream sauce until thick. Salt and pepper sauce.
Cut the mussels and let them on each side for 30 seconds. Lay the meat in the coconut, pour the creamy sauce and sprinkle with grated cheese. We prepare the julienne in the oven at 160 degrees until the cheese melts.
Julienne with scallops with caramelized onion
A simple dish is enough, which is prepared in 10-15 minutes, and is eaten even faster. If there is no place for scallops at your feast, then they can be replaced with more affordable products, using the below-presented recipe as a base.
Ingredients:
- onions - 1 pc .;
- scallops - 20 pieces;
- cream - 120 ml;
- flour - 1 teaspoon;
- butter - 70 g;
- sugar - 1 teaspoon;
- "Parmesan" - 40 g;
- salt - pinch.
Preparation
Onion cut into rings and fry in a large amount of butter, adding a little salt and sugar, on low heat. The caramelized onion should become absolutely soft, get a slightly sweetish taste and caramel color.
The scallops are allowed for 30 seconds on each side and cut into large slices. The flour is fried in butter, poured with cream, cook the sauce until thick, salt and pepper.
At the bottom of the coconut we put a tablespoon of onion, scallops, sprinkle with a small amount of grated "Parmesan". Prepare the dish in the oven until the cheese melts.
Julienne with crab meat and scallops
Such a dish is hardly suitable for everyday use, because not every day in our region you can easily get fresh crab meat and scallops. Prepare such a snack for the holiday and the best dish for a glass of champagne and you will not find it.
Ingredients:
- crab meat - 200 g;
- scallops - 20 pieces;
- squid - 2 carcasses;
- butter - 100 g;
- flour - 1/2 tsp;
- garlic - 1 clove;
- fatty cream - 200 ml;
- hard cheese - 100 g;
- nutmeg - pinch;
- salt, pepper - to taste.
Preparation
Prepare white sauce from flour, a third of the total amount of butter and cream. Season sauce with salt and pepper to taste.
Squids are cleaned from films and viscera, cut into rings. In a frying pan, warm the butter and quickly fry on it a lightly crushed clove of garlic, as soon as the garlic turns rosy - we take it out of the pan. Quickly fry the garlic oil rings squid (about 30 seconds), crab meat (10-15 seconds) and scallops (30 seconds). We spread the sliced seafood in oiled coconut butter, pour cream and sprinkle with grated hard cheese. We bake a julien from a mix of seafood in the oven at 160-180 degrees, until the cheese melts.
We serve julienne with croutons and a glass of wine, or champagne.