2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Seafood can decorate any table and make it festive.
Scallop dishes are not in last place. Recipes for these gourmet dishes will help make your table luxurious and varied. And also useful and nutritious. Let's cook the scallop. A pasta recipe, for example, will help you create a complete meal. But before that, we will find out how to properly prepare this product and what are its features.
Seafood properties
Scallop, the recipe for which will open up a whole new world of taste for you, is very beautiful when raw. It is a large shell shell that hides tender meat.
Scallops are harvested close to the shore in small boats using special nets. Due to the fact that it is impossible to fish from large ships, this product is quite expensive. Scallops (you can find a recipe with a photo in this article) in the Middle Ages were valued not only because of the tender meat. Their shells were used as eating utensils. Nowadays, this symbol of luxury and a rich table is eaten raw,lightly fried, added to various dishes. It is very important to properly defrost the scallop. The recipe can be anything. But if you thaw the frozen product incorrectly, you will not be able to subsequently reveal its delicate taste with the help of heat treatment.
You can't put a scallop in the water. First of all, taking it out of the freezer, it should be left in the refrigerator. Then drain the water (a small amount of it will indicate that you bought high-quality seafood and the conditions for its storage were met). And finally, dry the scallops with paper towels.
Breton Seafood
Sweat finely chopped onion and parsley in butter. Greens should be several times more than scallops. It should seem to form a pillow for the main product. After adding s alt and pepper, add a spoonful of sugar, pour dry wine into the pan. Separately, you need to fry the scallop. The recipe suggests that it is best to take butter. But if you are not sure that it will not burn, then dilute it with vegetable. Lay out the clams so that they do not touch each other. Then, without leaving the stove, brown them on each side for one minute. Pour the liquid that remains in the pan with scallops into the onion, place the seafood on a pillow of greens, top with a crumb of breadcrumbs and cold butter. Place the dish in the oven for 10 minutes. In no case do not overdry - this will kill the taste.
Pasta with gravy fromscallops
Fry onions and mushrooms in butter. Separately prepare the scallops as described in the previous recipe. Put in a saucepan, pour cream, add grated cheese and white wine. Place in the oven or under the top grill for five minutes. Separately, boil pasta until al dente. Mix with sauce and serve hot. You can also bake scallops with onions and champignons in a cocotte bowl with cheese, you get a version of julienne with seafood.
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