Many of us have seen, and even at the beads of a beautiful convex shell.But few know that these shells belong to mollusks, called scallops.Their meat is very appreciated by gourmets.Until recently, their world population was on the verge of extinction because of the rapid spread of 90-ies of the brown alga - the natural enemy of the mollusk.Now, however, the number of scallops restored.Those clams, which are sold in stores, are grown on special farms.Experts say that the "domesticated" seafood meat sweeter and more tender than those which are caught in the ocean.To learn how to cook scallops, read this article.
These seafood sell peeled, vacuum bags of shock freezing.So first they need to be brought to room temperature.It is not allowed to put them in the microwave mode "Defrost".Suppose that the process will take longer, but the product does not lose its flavor.Place the bag in cold water for about 40 minutes.But keep scallops at room temperature for too long, too, should not - shellfish become watery.In short, until thawed seafood, you have time to think about how to cook scallops.
Some gourmets love to eat these raw shellfish.Lessons from seafood shells a little salt, pepper and sprinkled with olive oil.And the taste was even sweeter, their pre-marinated.How to do it?How to cook the scallops in a marinade?As easy as pie!In the olive oil, add the balsamic vinegar, salt and spices (thyme, basil, rosemary, pepper, dill).In such a "bath" cut thin plates of shellfish should swim at least an hour.
now look at various ways of heat treatment of seafood.Cook them in lightly salted water for a short time, just three or four minutes.Ready scallops, photos you see must cease transparency and gelatinous.Often boiled seafood are used as an ingredient for salads or sushi.If you have a whole bunch of them, can be prepared from them, and the main course - for example, put out.Fry the finely chopped onion until golden brown, add a spoonful of tomato paste.In a frying pan with high edges or in a saucepan, place the scallops to the onions, cover with water with aromatic herbs and spices, simmer, covered until tender.Served with mashed potatoes cook.
How to cook the scallops on the grill?For this raw scallops good rub with vegetable oil, so they are not dried up and get juicy.It should also be oiled grill grate and that shellfish will not stick to it.In a skillet cook them all a piece of cake: place them in the hot oil so that they do not touch each other.Fry for two minutes on each side will be enough, even if the middle, shellfish remain a little "glass."
But if we planned to use these as part of other seafood main dishes - soups, paella, risotto, - how to cook scallops in this case?After all, there are some difficulties: rice and vegetables are cooked for a long time, while shellfish - 2-3 minutes.And the longer the cooking seafood, especially "rubber" they become.Therefore, you need to add them to the main course only five minutes before its full readiness.You should also consider the fact that the re-heated scallops completely lose their precious sweetness.
