Shrimp, calamari, mussels, etc. –Fish and seafoodare healthy, good for the figure and, if prepared correctly, the perfect, tasty food for all connoisseurs. It's not for nothing that scallops are called the "jewels of the ocean" - for all seafood fans and gourmets, they come second only to oysters. This is no surprise, as anyone who has ever tasted them will know that they have a particularly delicate and distinctive, slightly sweet taste. Scallops are precious and incredibly delicious. This makes it all the more important that you treat them with great sensitivity and cook them perfectly. The good news is that you don't need fancy and complicated scallop recipes to create a glamorous, restaurant-quality dinner. Whether as a salad, soup, starter or with pasta – treat yourself and your loved ones and try out some of the following recipe ideas!
In total there are now more than 400 different types of scallops. But in order for them to come onto the market under this name, the bowl must be at least 9 centimeters large. Of course, the seafood tastes best when it is freshly caught and still alive. However, since they do not sell as well in this country, many retailers and supermarkets offer scallops prepared ready for cooking and frozen. The main rule when preparing it is: To ensure that the fine mussels remain aromatic and juicy, you should not fry them for too long.
Scallop shopping and storage tips
Scallops not only fascinate with their slightly sweet taste, but are also very healthy and low in calories. With only 110 calories per 100 grams, they are real slimming agents and the white muscle meat supplies the body with omega-3 fatty acids, zinc and high-quality vitamins. The fine seafood is perfect for all diabetics, low-carb fans or people who simply like to eat healthy. However, since they are highly perishable, we would like to explain to you how best to store them and what you should pay attention to when buying them. If youBuy fresh scallops, then first take them in your hand: they should be heavy. It is better to stay away from opened raw scallops as they are already spoiled. You can store fresh, raw scallops in the shell in the refrigerator for a maximum of 3 days. Mussel meat removed from the shell is even more delicate and lasts for around 2 days.
Scallop Recipes: Lemon Farro Salad with Arugula
Muschelsalateare a sophisticated yet quick-to-prepare meal and are ideal for pampering your loved ones with something delicious.
Ingredients for 5 servings:
- 520ml water
- 200 Grams Spelled
- 1 tbsp freshly squeezed lemon juice
- 1 garlic clove, finely chopped
- 200 grams of arugula
- 35 grams of olive oil
- 500 grams of scallops
- Salt and pepper to taste
Preparation:
- Bring the water to a boil in a saucepan over high heat.
- Add farro and 1 teaspoon salt and stir well. Reduce the heat and simmer, stirring occasionally.
- Meanwhile, add lemon juice, garlic clove and 1 teaspoon salt to a small bowl and stir. Add half of the olive oil and combine well.
- Place the farro and arugula in a salad bowl, add the dressing and mix well. Put in the fridge.
- Heat the remaining olive oil in a pan over medium heat. Dab the scallops with kitchen paper and season with salt and pepper.
- Fry for about 3 minutes until golden brown, turn and fry for another 2 minutes.
- Divide the salad between 5 plates and top with the scallops.
Grilled scallops with creamed corn
Beautifully creamy, perfectly seasoned and incredibly delicious, creamed corn is a quintessentially American side dish and an excellent option to accompany any scallop recipe.
Ingredients for 4 servings:
- 500 grams of scallops
- 600 grams of sweet corn – frozen or canned
- 20 Gramm Butter
- 50 grams of sour cream
- 40 Gramm Parmesan
- The zest of 1 lemon
- 1 garlic clove, thinly sliced
- 2 medium leeks, thinly sliced
- 2 tbsp olive oil
- 1 tablespoon each of dried oregano, coriander, fennel and chili powder
- 1 teaspoon each paprika, garlic and onion powder
- Salt and pepper to taste
Preparation:
- Heat the grill or a grill pan over medium-high heat.
- Place all spices in a small bowl and mix well.
- Sprinkle the scallops with the lemon zest and season with the spice mixture. Put in the fridge.
- For the creamed corn, heat the olive oil in a medium-sized saucepan over medium heat. Fry the garlic and leek for 2 minutes and stir in the corn.
- Cook for about 5-7 minutes, stirring occasionally. Add sour cream and butter and cook for a few more minutes.
- Stir in the Parmesan and remove from the heat.
- Heat a grill pan and grill the scallops for 2-3 minutes per side.
- Spread the creamed corn on the plates, top with the scallops and enjoy warm!
Seafood stew recipe
A hearty and rich stew tastes delicious, keeps us full for a long time and can be prepared in a variety of ways. Scallops, fish fillet, shrimp andTintenfischringein a wonderful tomato and white wine sauce – doesn’t that sound delicious?
Ingredients for 4 servings:
- 300 grams of scallops
- 2 Tintenfischtuben
- 100 Gramm Shrimps
- 300 grams of white fish fillet
- 1 large onion, chopped finely
- 2 cloves of garlic, finely chopped
- 3 spring onions, cut into small rings
- 1 carrot, diced
- 1 fennel bulb, chopped small
- 400 grams of canned tomatoes
- 2 tbsp tomato paste
- 200 ml white wine
- 700 ml fish stock
- 250 ml vegetable broth
- 2 tbsp olive oil
- 1/2 bunch of fresh parsley
- Salt and pepper
Preparation:
- Heat olive oil in a large pot over medium heat. Fry the garlic and onions in it. Add carrots, fennel and spring onions and fry for 2-3 minutes.
- Add tomato paste and season with salt and pepper. Cook for 2-3 minutes, stirring occasionally.
- Deglaze with white wine and add tomatoes. Add the fish stock and vegetable broth and bring to the boil.
- Reduce the heat and simmer for about 20 minutes.
- Pat shrimp and scallops dry and add to pot. Cover and simmer for 5 minutes.
- Cut the fish fillet into bite-sized pieces and cut the squid tubes into rings.
- Add everything to the pot and simmer for another 5 minutes.
- Remove from heat and season with lemon juice.
- Garnish with parsley and serve.
Scallop recipes with pasta, fennel and tomatoes
Who could resist delicious and creamy pasta? The Italian classic can be prepared in many different ways and is perfect for a quick yet delicious dinner.
Ingredients for 4 servings:
- 230 Gram Spaghetti
- 600 grams of scallops
- 250 grams of cherry tomatoes
- 1 medium fennel bulb, sliced very thinly
- 1 medium onion, cut into thin rings
- 2 cloves of garlic, finely chopped
- 1 tbsp Pernod or another anise-flavored liqueur
- 3 tbsp olive oil
- 1/2 bunch of basil
- Parmesan for sprinkling
- Salt and pepper to taste
Preparation:
- Cook the pasta in a large pot according to the package instructions until al dente.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Fry the fennel, onion and garlic for about 5-6 minutes and season with salt and pepper.
- Remove from pan and set aside.
- Add the remaining olive oil to the pan and fry the scallops for 2-3 minutes per side. Add to the fennel and onion mixture.
- Fry the tomatoes in the pan for 3-4 minutes. Add scallops and fennel-onion mixture.
- Stir in Pernod and mix everything well.
- Add the noodles and mix.
- Sprinkle with parmesan and basil and enjoy!
Delicious pea soup with scallops
The scallops are actually an optional extra in this recipe and the soup tastes perfect even without them. However, scallops can transform even the simplest and simplest dish into a real explosion of flavors. You can find fresh curry leaves either in Asian markets or in well-stocked supermarkets.
Ingredients for 4 servings:
- 450 grams of peas
- 1 THE Tamarinden-Paste
- 800 ml vegetable broth
- 1 bunch of spring onions, coarsely chopped
- 1 garlic clove, finely chopped
- A small piece of ginger, chopped finely
- 1 fresh green chili, deseeded and chopped finely
- 1/2 tsp brown sugar
- 1 tsp cumin
- 1/2 lime
- Peanut oil
- Salt and pepper
For the scallops:
- 200 grams of scallops
- 1/2 TL Turmeric
- 1/2 TL Senfkörner
- 10 fresh curry leaves
Preparation:
- Lightly toast the cumin seeds in a dry pan. Then add 2 tablespoons of peanut oil, spring onions, garlic, ginger and chili and fry for about 2 minutes.
- Add vegetable broth and bring to the boil.
- Add the peas and simmer for about 5 minutes.
- Stir in tamarind paste and sugar and season with salt and pepper.
- Puree with a hand blender until smooth and set aside.
- For the scallops, heat 1 tablespoon of peanut oil in a pan over high heat and sauté the mustard seeds for 2 minutes.
- Add turmeric and curry leaves and stir.
- Add the scallops to the pan and fry for about 2 minutes per side.
- Garnish the pea soup with scallops and curry leaves and serve warm.
Finger food with a difference: scallops wrapped in ham with spinach
Are you hosting a party and need some new and interesting finger food ideas? Wrapped in a crispy ham coating and grilled to perfection - these scallop recipes are a real culinary delight and are guaranteed to be the star of your buffet!
Ingredients for 4 servings:
- 600 grams or 12 large scallops
- About 6 slices of ham, cut into 12 long strips
- 350 grams of baby spinach
- 3 tbsp olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp freshly grated lemon peel
- Salt and pepper to taste
- Shish kebab skewers
Preparation:
- Preheat the oven to 200 degrees.
- Season the scallops with lemon juice, salt and pepper.
- Wrap 1 piece of ham strip around each scallop and place 3 pieces on a kebab skewer.
- Bake for 6-8 minutes.
- Meanwhile, whisk together olive oil, lemon zest, salt, pepper and a little lemon juice in a small bowl.
- Heat a large pan over medium heat and cook the spinach for about 5 minutes, stirring occasionally.
- Drain the spinach and mix well with the vinaigrette in a bowl.
- Divide between 4 plates and top with the scallops.
- Serve warm and enjoy!
Scallops baked in the shell recipes
Pure enjoyment! Scallops baked in the shell recipes are a very simple but incredibly impressive appetizer.
Ingredients:
- 12 pieces of scallops
- 4 mussel shells
- 2 tbsp olive oil
- 25 Gramm Butter
- 1 EL Mehl
- 100 ml milk
- 20 ml white wine
- 50 grams of Gouda, finely grated
- 20 grams of Parmesan, finely grated
- Salt and pepper to taste
Preparation:
- Heat olive oil in a pan over medium heat.
- Season the scallops with salt and pepper and fry for about 30 seconds per side.
- Melt the butter in a small pan and stir in the flour.
- Let it boil for 3 minutes and gradually stir in the milk. Cook for another 2 minutes while stirring.
- Add the Gouda and Parmesan and mix well until the cheese has melted.
- Cut the scallops in half and divide them between the cleaned shells.
- Pour over the cheese sauce.
- Bake at 200 degrees for about 2 minutes and enjoy!
