ocean and marine life is often a guest on our table.Few people will be surprised, for example, mussels, octopus or Rapanu.And here is how to cook the scallops (frozen they come across more often, although there are fresh), know not all.This article is for those who want to impress your friends and family at Christmas or on your birthday.
Steamed scallops
Before you cook frozen scallops, they, of course, it is necessary to defrost.And do it better, shifting them on the bottom shelf of the refrigerator - gradually.So they remain elastic and will retain all the benefits of what they have.If time is limited, you can fill with water - but cold.Hot spoil them immediately.Often people use the microwave to defrost.This method also has the right to exist, although the product is thawed in the oven evenly.For our own clams and he did not acceptable as frozen scallops cook will not be possible either in any recipe - they become very rigid and tasteless.
pound of scallops (referring to a muscle without flaps), lightly fried in butter.When they zazolotyatsya, added three finely chopped cloves of garlic, even a piece of butter and soy sauce polstopki.The pan is covered with a lid, and its contents ten minutes extinguished.To salt or not - decide.Meat from the scallops lightly salty, sauce, too, so you have to try.As a side dish would be ideal glass beans or rice noodles.
Baked clams with cheese
It's just a wonderful recipe how to cook frozen scallops in the shell.Since the flaps have considerable weight, molluscs must take kilogram.Preparing the marinade: tablespoons soy sauce mixed with two of lemon juice, two cloves garlic worn, the dining room spoon of vegetable oil, fish seasoning and parsley.Each shell is filled by part-time tea spoon sauce: Before you cook frozen scallop, it should be a half-hour pomarinovat.Next to the muscle flap to put a little bit of cooked rice - on a kilo of clams enough cups - two.Shells are arranged on a sheet and a quarter hours are sent in the medium heated oven.For a couple of minutes before serving their contents sprinkled with cheese.Yummy indescribable!
fried scallops
To frying shellfish have not been allocated a lot of liquid before to cook scallops, frozen seafood thawed, cut into slices and pour boiling water for five minutes.When the water drain, shellfish are placed on a highly heated pan with oil.How exactly - is not so important, the main thing - to fry quickly.The longer they stay on the fire, the more stringent will be.Three minutes is more than enough.Add salt, pepper and seasoning to be at the end.One of the fastest recipes, which then gives a delicious result.As a side dish suit rice or fried potatoes (mashed).
Scallops stock
What good are clams - they are more succulent than just fried.Juice of them does not arise in the pan, and stored internally.Muscle thawed scallops washed, dried and cut across.Each slice of collapses in flour, dipped in beaten (you can with a spoon of milk), egg and paneer in breadcrumbs.Further action - ordinary Frying: a lot of vegetable oil is strongly heated in a deep vessel, and every piece of fried scallops on all sides.It's nice that with this method of cooking shellfish almost no decrease in size.In parallel, you can cook fries - with the same perfect harmony scallops.Already on shellfish dishes sprinkled with lemon and sprinkle with herbs.And as a perfect sauce light mayonnaise, mixed with chopped gherkins.
Shellfish cream
There are several ways how to cook frozen scallops in a creamy sauce.It seemed to us the most successful next.On a pound of muscle takes a large onion, finely chopped and fried until almost the end.In a frying pan to it laid out the garlic - three pressure or otherwise crushed cloves.When zazharki give flavor added fire and pour washed and ottsezhenny scallops.They turned up while stirring should be three to five minutes (the time depends on the number of shellfish).Even if a lot of them, it is not necessary to prepare longer - it will be like rubber.It is better to fry portions.Pour in half a cup of heavy cream, add the incomplete teaspoon of grated cheese and fire screwed.Five minutes later, your delicacy ready.The original recipe is proposed to use the Parmesan.However, empirically it established that the ordinary Russian no worse.It only remains to add the parsley.If you have it fresh - chop and sprinkle in when you turn off the fire.If dried - added simultaneously with cream and cheese.
