Salad of pickled scallops with cucumber. Sea scallop salad with cucumbers. In creamy sauce

Fish salad with seaweed

Squid salad with apples

White cabbage salad with squid

White cabbage and seaweed salad

* Mass of boiled seaweed.

Prepared white cabbage chop, add salt, solution citric acid and heat with continuous stirring until the cabbage settles. Then the cabbage is cooled, mixed with boiled seaweed, chopped strips, sugar and vegetable oil.

* Mass of cabbage, mashed with salt.

** Mass of boiled squid.

Prepared cabbage is cut into strips, rubbed with salt until the juice is released. Then chopped onions, chopped carrots and boiled squids are added to the cabbage, everything is mixed and seasoned with mayonnaise.

* Mass of boiled squid.

Boiled squids and peeled apples, with the seed nest removed, cut into strips, combine them with green peas, finely chopped boiled eggs, mixed, seasoned with mayonnaise or sour cream, decorated with products that make up the salad.

* Mass of boiled cabbage.

** Mass of boiled peeled potatoes.

*** Mass of boiled scallop.

Prepared fish is cut into fillets without skin and bones, stewed, cooled and cut into thin slices. boiled sea ​​kale chopped, combined with chopped slices boiled potatoes, tomatoes or peeled cucumbers, coarsely chopped lettuce, chopped onions, add fish, mix, season with mayonnaise or sour cream.

Salad make out boiled egg, fish, tomatoes or cucumbers.

* Mass of boiled scallop.

Meat scallop boiled, cooled and cut into slices. Prepared cucumbers are cut into circles, onions - rings, green onions are chopped. Cucumbers, onions or greens are laid out on a plate in layers, scallop meat is placed on top, poured with dressing.

Ingredients Sea Scallop Salad with Cucumbers

Cooking method

Scallop meat is boiled, cooled and cut into slices. Prepared cucumbers are cut into circles, onions - rings, green onions are chopped. Cucumbers, onions or greens are laid out on a plate in layers, scallop meat is placed on top, poured with dressing.

You can create your recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Scallop Salad with Cucumbers".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part.

Nutrient	Quantity	Norm**	% of norm in 100 g	% of the norm in 100 kcal	100% normal
calories	148.2 kcal	1684 kcal	8.8%	5.9%	1136
Squirrels	9 g	76 g	11.8%	8%	844 g
Fats	11.1 g	56 g	19.8%	13.4%	505 g
Carbohydrates	3.3 g	219 g	1.5%	1%	6636 g
organic acids	15.7 g	~
Alimentary fiber	1 g	20 g	5%	3.4%	2000
Water	114.5 g	2273	5%	3.4%	1985
Ash	0.5 g	~
vitamins
Vitamin A, RE	300 mcg	900 mcg	33.3%	22.5%	300 g
Retinol	0.3 mg	~
Vitamin B1, thiamine	0.02 mg	1.5 mg	1.3%	0.9%	7500 g
Vitamin B2, riboflavin	0.04 mg	1.8 mg	2.2%	1.5%	4500 g
Vitamin B5, pantothenic	0.2 mg	5 mg	4%	2.7%	2500 g
Vitamin B6, pyridoxine	0.04 mg	2 mg	2%	1.3%	5000 g
Vitamin B9, folate	4.7 mcg	400 mcg	1.2%	0.8%	8511 g
Vitamin C, ascorbic	9.8 mg	90 mg	10.9%	7.4%	918 g
Vitamin E, alpha tocopherol, TE	4.4 mg	15 mg	29.3%	19.8%	341 g
Vitamin H, biotin	0.6 mcg	50 mcg	1.2%	0.8%	8333 g
Vitamin PP, NE	1.694 mg	20 mg	8.5%	5.7%	1181
Niacin	0.2 mg	~
Macronutrients
Potassium, K	116.5 mg	2500 mg	4.7%	3.2%	2146
Calcium Ca	28.1 mg	1000 mg	2.8%	1.9%	3559 g
Magnesium	10.5 mg	400 mg	2.6%	1.8%	3810 g
Sodium, Na	7.5 mg	1300 mg	0.6%	0.4%	17333
Sulfur, S	3.9 mg	1000 mg	0.4%	0.3%	25641 g
Phosphorus, Ph	27.9 mg	800 mg	3.5%	2.4%	2867
Chlorine, Cl	311.3 mg	2300 mg	13.5%	9.1%	739 g
trace elements
Aluminium, Al	307.6 mcg	~
Iron, Fe	0.7 mg	18 mg	3.9%	2.6%	2571 g
Iodine, I	1.7 mcg	150 mcg	1.1%	0.7%	8824 g
cobalt, co	1.6 mcg	10 mcg	16%	10.8%	625 g
Manganese, Mn	0.1323 mg	2 mg	6.6%	4.5%	1512
Copper, Cu	71.5 mcg	1000 mcg	7.2%	4.9%	1399
Molybdenum, Mo	4.8 mcg	70 mcg	6.9%	4.7%	1458
Nickel, Ni	1.8 mcg	~
Fluorine, F	135.4 mcg	4000 mcg	3.4%	2.3%	2954
Chrome, Cr	20.1 mcg	50 mcg	40.2%	27.1%	249 g
Zinc, Zn	0.3716 mg	12 mg	3.1%	2.1%	3229 g
digestible carbohydrates
Starch and dextrins	0.07 g	~
Mono- and disaccharides (sugars)	1.9 g	max 100 g

The energy value Scallop salad with cucumbers is 148.2 kcal.

Main source: Internet. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

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Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

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SHARE OF BJU IN CALORIES

The ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to caloric content, you can understand how a product or diet meets the standards of a healthy diet or the requirements of a particular diet. For example, the US and Russian Departments of Health recommend that 10-12% of calories come from protein, 30% from fat, and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

Sea scallop dishes.

Oyster dishes.

OYSTER BAKED IN BRUSHES

(french cuisine)

Cooking:

Melt butter in a casserole dish, put 4 tablespoons of breadcrumbs into it and wait until they absorb the oil.

Smooth and put on top of the oysters taken out of the shells, after draining the liquid.

Pour over sour cream and two tablespoons of drained liquid, fill up breadcrumbs and bake in a low heat oven for 20 minutes.

Chapter 6

A very valuable product is the scallop, especially the muscle (meat) of the scallop, which contains from 10 to 19% protein, minerals, vitamins B, BI, B2, B12. Of the mineral substances, potassium, calcium, magnesium, iron, phosphorus, zinc, and iodine should be distinguished.

These mollusks go on sale already without shells. The most delicious thing about a scallop is its muscle, which resembles a buffoon's cap.

Scallops are usually not boiled, but fried in oil, flavored with ketchup and horseradish. After the scallops are browned on both sides, they are salted and sprinkled with white pepper. The dish is considered ready when the meat at the cut is no longer gray.

If the scallop is frozen, then before cooking it is thawed in water at room temperature or simply in the air and washed. Then dipped in boiling salted water and boiled for 5-10 minutes. With this cooking, all vitamins and high taste qualities scallop meat.

Takes a little time to prepare fried meat sea ​​scallop, aspic, scallop meat in mustard, dill sauces - thin and spicy dishes.

Scallop mince can be stuffed with cabbage rolls, dumplings, sour dough pies, pancakes.

Canned food is also made from scallops. lovers hot snacks like "Scallop in mustard sauce". Those who love the flavor of dill will love the Sea Scallop in Dill Sauce.

Cooking technology Scallop meat is boiled, cooled and cut into slices. Prepared cucumbers are cut into circles, onions - rings, green onions are chopped. Cucumbers, onions or greens are laid out on a plate in layers, scallop meat is placed on top, poured with dressing.

Chapter 7

Since time immemorial, such inhabitants of the underwater world as lobsters and lobsters have been known as gastronomic delicacies.

Lobsters and lobsters belong to the suborder of invertebrates, order of decapod crustaceans. The length of the lobsters is up to 60cm. In total, there are about 100 species of spiny lobsters, they are distributed mainly in warm seas.

Lobsters are outwardly similar to crayfish, there are 36 species: European lobster - up to 65 cm long and weighing up to 11 kg, American - up to 63 cm long and weighing up to 15 kg, Norwegian - up to 32 cm long and weighing up to 7 kg.

Lobster meat is very tender.

Lobsters and lobsters - delicious seafood, which are not inferior to other invertebrates in terms of protein and microelement content. Lobster meat is valued for its high content of easily digestible proteins, vitamins, macro- and microelements.

Lobsters and lobsters are sold live, boiled and frozen, butchered (only necks) and uncut. In rare cases, these crustaceans are sold raw frozen. Boiled lobster and lobster meat is a delicacy highly nutritious product.

Before boiling lobsters and lobsters, they are thawed in water.

Chopped lobsters (necks) are boiled for at least 8-10 minutes, uncut - 10-15 minutes, then cooled and cleaned of the shell.

Lay them in boiling salted water and cook over low heat for 15-20 minutes. After cooking, cool and cut. To do this, they are cut in half lengthwise. The stomach and intestines are removed. Separate the claws and legs, split the shell. With the help of a needle or a toothpick, meat is removed, including from the tail. Lobsters and lobsters are good both fried and boiled. And their shells can be added to broths to give them a pleasant aroma.

Lobster is a distant relative of cancer, so it is customary to cook it. Lobster can be baked in the oven. This is done as follows: we incise the abdomen and slightly open it. Pepper with white pepper, salt, grease with butter or mayonnaise and put in the oven. The meat begins to turn pink and bulge out of the incision. When it turns white, the lobster is ready.

Spiny lobsters are tasty and without any seasonings, they are especially good for beer. They also prepare various dishes.

Serve lobsters and lobsters with boiled rice and fresh vegetable salad.

A bivalve mollusk that is popular all over the world is the scallop. This very useful and nutritious product contains a large amount of protein and surpasses many meat products. It has a pleasant, delicate aftertaste and a sweet aftertaste.

Scallops are a delicacy that, with the right approach, turns out not only tasty, but also very tender. For cooking, you need a minimum of products and time.

Ingredients:

• sea ​​scallop - 6 pcs.;
• butter - 12 g;
• salt;
• black pepper.

Cooking:

It is better to defrost a seafood product in natural conditions by transferring it from the freezer to the refrigerator. But if there is no time, you can use cold water where to place the scallops. It is forbidden to use hot water and microwave oven.

1. Rinse and dry the product. Use paper towel. Salt and sprinkle with pepper on all sides.
2. Heat up the skillet. Pour in olive oil, when warm, add butter. Warm up. Place scallops. During frying, make sure that the scallops do not touch.
3. Wait for the liquid to evaporate completely, then fry until golden brown. As soon as a crust appears, remove from heat, otherwise they will become rubbery and hard.
4. Turn over and fry for two minutes.

How to stew with vegetables

In this recipe, you will learn how to cook scallops to get a gourmet meal that can satisfy the taste of the most fastidious gourmets.

Ingredients:

• salt - 2 teaspoons;
• sea ​​scallops - 950 g;
• beans - 270 g green;
• black pepper - 0.5 tsp;
• bell pepper - 2 pcs.;
• greenery;
• butter -2 tbsp. spoons;
• olive oil - 2 tbsp. spoons;
• garlic - 2 cloves.

Cooking:

1. Thaw, rinse and then dry the seafood product. Cut pepper.
2. Heat up a frying pan and pour in the oil. Warm up and add diced peppers and beans. Sprinkle salt and pepper. Stir and cook until the beans are soft.
3. In a separate pan, melt the butter and fry the chopped garlic cloves. After three minutes, remove the garlic and place the seafood. Fry each side for three minutes.
4. Transfer to a plate and place the vegetables next to it. Sprinkle with chopped herbs.

Recipe for baking in the oven

The most noble type of shellfish for cooking, which cannot be spoiled if you follow simple recommendations.

Ingredients:

• salt;
• sea ​​scallop with shell - 15 pcs.;
• lemon - 1 pc.;
• black pepper - 0.5 tsp;
• olive oil - 1 tbsp. a spoon;
• curry - 0.5 tsp ground;
• softened butter - 85 g;
• parsley - 35 g;
• hard cheese - 170 g.

Cooking:

1. Rinse sinks. Sand should not remain. Open. Using a spoon, carefully remove the scallops. Discard the flat part of the sink. A convex will be required for baking.
2. Rinse the marine product and dry using a napkin. Remove films.
3. Heat up a frying pan with oil. Place scallops. Sprinkle curry and salt. Fry at maximum heat for five minutes. Remove to a colander to drain excess fat. pour over lemon juice.
4. Grate cheese. Chop greens. Mix. Add soft butter. Mix. Salt and sprinkle with pepper. Stir.
5. Dry the convex shells completely and put on a baking sheet. Leave a distance between them. Place a scallop in each, and put the cheese mixture on top.
6. Preheat the oven (200 degrees). Send a baking sheet with blanks to bake. Hold until golden brown appears.

Salad with boiled sea scallops

The advantage of salad scallops- it's not only amazing taste, but also quick cooking.

Ingredients:

• sea ​​scallops - 650 g;
• mayonnaise - 6 tbsp. spoons;
• salt;
• chopped greens - 15 g;
• green peas - 0.5 canned cans;
• cheese - 75 g grated.

Cooking:

1. Boil the scallops. Cool and cut into strips.
2. Mix with peas and sprinkle with cheese chips. Salt.
3. Pour in mayonnaise and mix. Sprinkle with herbs.

In creamy sauce

This variation of cooking can be found in many restaurants or cook it yourself, surprising the family with a delicious dish.

Ingredients:

• onions - 0.5 pcs.;
• cheese - 12 g parmesan;
• parsley - 2 branches;
• olive oil - 1 tbsp. a spoon;
• garlic - 3 cloves;
• white dry wine- 25 ml;
• salt;
• heavy cream - 0.5 mugs;
• sea ​​scallops - 6 pcs.;
• black pepper - 0.5 tsp.

Cooking:

1. Cut the scallop into two pieces. Chop the onion and garlic cloves.
2. Pour oil into a hot frying pan and place chopped vegetables. Darken three minutes. Add scallops. Salt and pepper. Mix and cook for three minutes.
3. Pour in wine. Simmer until completely evaporated. Pour in the cream. Sprinkle with chopped parsley. Add grated cheese.
4. Boil and simmer for three minutes.

With the addition of mushrooms

This dish will easily become a table decoration not only at a family dinner, but also on a festive table.

Ingredients:

• butter - 55 g;
• sea ​​scallop - 11 pcs.;
• parsley - 1 tbsp. chopped spoon;
• mushrooms - 370 g;
• garlic - 2 cloves;
• sour cream - 2 tbsp. fat spoons;
• saffron - a pinch;
• shallots - 2 pcs.

Cooking:

1. Defrost seafood. Separate meat from shells. Rinse and dry shells and meat.
2. Place shells in a baking dish.
3. Heat the butter in a frying pan and fry the scallops. Sprinkle with saffron and stir. It will take two minutes to fry. Inside, the scallops need to be raw.
4. Move the scallops back into the shell. Chop and fry the onion. Sprinkle with chopped garlic and parsley. Darken three minutes. Throw in chopped mushrooms. Darken until ready. Add sour cream, salt and sprinkle with pepper. Mix. Simmer for three minutes.
5. Put the resulting mixture on a scallop. Bake in the oven (200 degrees) for a quarter of an hour.
6. powdered garlic;
7. butter - 35 ml;
8. dry herbs;
9. soy sauce - 2 tbsp. spoons;
10. green onions - 4 arrows;
11. olive oil - 3 tbsp. spoons.

Cooking:

1. Preparation must begin in advance. In the evening, remove the seafood from the freezer and place it in the refrigerator compartment. The scallop defrosted in this way will retain useful and nutritional properties. Rinse and dry.
2. sprinkle soy sauce. Sprinkle with herbs and garlic. Salt. Mix and leave for half an hour.
3. Place the butter in a hot frying pan and pour in the olive oil. Lay out the scallops. Fry for two minutes.
4. Pour vodka (you can use regular) and set it on fire. After the flame goes out, the dish is ready to eat. Serve sprinkled with chopped green onions.

Sea scallops are bivalve molluscs, the meat of which has a rich vitamin and mineral composition. Therefore, they are widely used in cooking. They are served boiled, stewed, fried or baked. But scallop-based salads deserve special attention. Recipes for preparing such snacks will be presented in today's article.

As a rule, you can see frozen seafood on the shelves of domestic supermarkets. Before using them, they must be thawed at room temperature or in the bottom drawer of the refrigerator. If you are lucky enough to find live mollusks, then when buying them, it is advisable to pay special attention to their appearance and color. Pinkish-cream or grayish scallop meat should be in the form of a column. Plus, it must necessarily come from a well-distinguished marine aroma.

This gentle and very delicate product does not require long heat treatment. It should be cooked for no more than five minutes. Otherwise, it will lose its softness. To enhance the juiciness and preserve the taste of the mollusk, it is recommended to briefly immerse it in cold milk, diluted in half with water. Moreover, best recipes cooking scallops involves the use of a minimum amount of spices. Do not forget that an overabundance of seasonings can score refined taste meat. Having dealt with the intricacies of preparing a mollusk, you can go directly to recipes for salads made on its basis.

Cucumber variant

The composition of this simple, but very fragrant and healthy snack includes a minimum set of ingredients. And the process of its preparation will not cause unnecessary questions even for novice cooks. To do delicious salad with a scallop, you will need:

• 300 grams of frozen clams.
• Fresh cucumber.
• 3 large spoons of mayonnaise.
• Salt, parsley and ground pepper.

Frozen scallops are immersed in a pot filled with a liter of boiling water and boiled for no longer than three minutes. Then they are in a colander, cool and cut into not too small pieces. Scallops prepared in this way are combined with cucumber slices and chopped parsley. The almost ready-made appetizer is seasoned with mayonnaise, salted, peppered and gently mixed.

Variant with eggs and tomatoes

This simple yet nutritious scallop and tomato salad is a great addition to a family meal. It is prepared very quickly and easily. And all necessary products can be easily purchased at a nearby supermarket. To create such a snack you will need:

• Half a kilo of scallops.
• 5 ripe tomatoes.
• 4 boiled eggs.
• A couple of small bulbs.
• Salt and mayonnaise.

Peeled clams are boiled in boiling water, thrown into a colander, cooled and sorted into fibers. Then they are combined with chopped eggs and tomato slices. Pre-fried onions are added to the almost ready salad with scallops. All this is salted, seasoned with mayonnaise and served on the table.

Variant with arugula

This snack served warm. It has an exquisite taste and pleasant aroma with an admixture of garlic and lemon. To prepare it you will need:

• Frozen scallop packaging.
• A bunch of arugula.
• A dozen cherry tomatoes.
• A clove of garlic.
• A large spoonful of lemon juice.
• A handful of pine nuts.
• Salt (to taste).
• Olive oil (for frying).

Scallops are thawed in the lower compartment of the refrigerator. After that, they are laid out on a frying pan, greased with olive oil, in which pieces of garlic have already been, and fried for one and a half minutes on each side. Clams prepared in this way are combined with arugula. The oil left over from frying, lemon juice and salt are also added there. The finished salad with scallop is gently mixed, decorated with tomato slices and sprinkled with pine nuts.

Variant with mushrooms and shrimps

This interesting appetizer will be a great decoration for any holiday. It contains a large number of vegetables. Therefore, it turns out not only tasty, but also quite useful. Since this scallop salad recipe calls for a specific food set, check in advance if you have on hand:

• 50 grams of scallops and mushrooms.
• 40 milliliters of olive oil.
• 10 grams of basil, olives, garlic and chili peppers.
• 20 milliliters of sunflower oil.
• 40 grams of yellow bell pepper, lemon and fresh cucumber.
• 30 g cherry tomatoes.
• Sugar, ground black pepper and salt (to taste).

Thawed scallops are cut into circles and put in a clean bowl. Lemon juice, salt, pepper and some olive oil are also added there. All this is briefly cleaned in the refrigerator.

While the clams are marinating, you can do the rest of the ingredients. Peeled shrimp are salted, peppered, sprinkled with lemon juice, sprinkled with chopped garlic and fried in vegetable fat.

In the center of the plate, in which the salad with shrimp and scallops will be served, put vegetables and mushrooms cut into strips, previously mixed with salt, sugar, lemon juice and olive oil. Fresh basil is placed around the edges of the dish. Fried shrimp and pickled scallops are placed on it. The finished appetizer is decorated with halves of cherry tomatoes, chopped olives and grated citrus zest.

Variant with corn

Fans of exotic appetizers will surely like this salad with scallops. Since it contains a large number of vegetables and herbs, it can be classified as low-calorie meals. To prepare it you will need:

• 650 grams of scallops.
• Head of leafy green lettuce.
• 4 cobs of fresh corn.
• 3 large spoons of olive oil.
• 900 grams of tomatoes.
• 3 cloves of garlic.
• Avocado.
• Lime.
• 2 large spoons of chopped cilantro.
• ¼ cup lime juice.
• Jalapeno pepper.
• Half a red onion.
• Salt and ground pepper (to taste).

The scallops are thawed at room temperature, washed and put in a deep bowl. Salt, pepper, jalapeno, chopped onion, chopped cilantro and lime juice are also added there. All this is left for at least an hour, and then placed on a flat plate lined with lettuce. Salted corn kernels mixed with ground pepper and olive oil are spread around. The finished salad with scallops is decorated with tomato slices sprinkled with chopped garlic, avocado slices and lime slices.

Variant with mango

This interesting appetizer will certainly not leave indifferent connoisseurs of the exotic. To prepare it you will need:

• A dozen small scallops.
• A couple of teaspoons of sesame seeds.
• A dozen peeled boiled shrimp.
• Large spoonful of olive oil.
• Mango.
• Avocado.
• Lime.
• Salt, ground pepper and watercress.

Mango and avocado are peeled, and then cut into pieces and laid out in portioned plates. Shrimps and watercress are also placed there. Scallops fried on top are distributed on top. olive oil. The finished salad is poured over with lime juice and sprinkled with sesame seeds.