Contents
Fried scallops: how to fry them properly? Video
The scallop can be bought in the store, both fresh and frozen. Its meat can be considered a seafood delicacy, properly fried, tender and surprisingly tasty. And most importantly, to surprise your family or guests with culinary delights from scallop meat, you will not need to spend a lot of time at the stove.
Scallop fillet: how to fry?
Useful properties of scallop
The delicate taste and beneficial properties of this mollusk are well known to the inhabitants of Primorye, the Far East, Japan and the countries of Southeast Asia. There it is prepared in a variety of ways: boiled, marinated, fried and stewed, soups, main courses and snacks are prepared from it. There are many essential amino acids in its meat, which are not produced in the human body, but enter it only with food. In addition, it is rich in trace elements and minerals and surpasses beef in iodine content, and is absorbed much easier and faster. Vitamins of group B, which are also in its composition, have a beneficial effect on the gastrointestinal tract, cardiovascular and nervous system. By eating scallop meat, you can lower blood cholesterol levels and stop the formation of cholesterol plaques on the inner walls of blood vessels. A scallop in your diet can be an excellent preventive measure against diabetes, heart attack and stroke.
A simple and quick recipe for fried scallop
To preserve all these useful properties in scallop meat, its fillet must be properly cooked. Since there is a lot of protein in this meat, it cannot be subjected to prolonged heat treatment, so that it does not become tough and similar to rubber.
For this recipe you will need:
- 400 g scallop fillet
- 50 g of rice vodka (can be replaced with regular)
- 30 g butter
- 1-2 tbsp soy sauce
- 3 tbsp olive oil
- 3-4 arrows of fresh green onions
- dry herbs and garlic powder
- salt
You also need to defrost scallop fillets correctly, leaving them on the bottom shelf of the refrigerator overnight or at room temperature for 1-2 hours
Before cooking scallop fillets, rinse in cold running water and pat dry well with paper kitchen towels. Put in a bowl, drizzle with soy sauce, sprinkle with herbs, dry garlic and salt a little. Do not overuse a lot of spices, so as not to kill the delicate natural taste of the shellfish itself. Leave to lie down at room temperature for 20-30 minutes.
Preheat a frying pan, melt butter on it, add olive oil. Wait for the oil to become very hot but not burn. Place the scallops in a skillet and cook for 2 minutes on each side. During this time, a beautiful golden crust forms on the surface of the scallops. Pour the vodka into the pan and light it; when the flame goes out, the scallops are ready. Place them on a plate sprinkled with finely chopped green onions.