One of the most exquisite dishes for a festive and romantic evening - scallop in a creamy sauce. The recipe suggested below is useful for you on Valentine's Day, New Year's Eve, wedding anniversary, etc.

Delicious meat of scallops has a sweetish taste, especially with caviar. The shells of these exotic creatures for our table are familiar to everyone: those who did not bring them from the sea, saw at least in Botticelli's painting The Birth of Venus. The shape of the shell resembles a comb, for which the mollusk got its name. In ancient times, scallops were used as cutlery.

In stores, as a rule, you can buy scallops from the Far East and the northern seas. Their size sometimes reaches as much as 20 centimeters in diameter!

Scallops have valuable taste and dietary qualities. They contain a record amount of useful substances - minerals, vitamins of group B, etc. In terms of the content of amino acids, they are twice as high as sea fish, and in the content of iodine - 150 times the beef.

Scallops actively reduce cholesterol and contain almost no fat. In Asia, it is served as a male aphrodisiac, and it is believed that the regular use of scallops reinforces the effect of increasing potency.

Deciding to cook scallops in a creamy sauce, do not forget that it cooks very quickly and turns into rubber when overexposed.

Ingredients

  • scallop, 16 pcs.
  • shrimp, 5 pcs.
  • lime, 1 pc.
  • cream, 400 ml
  • olive oil, 2 tbsp. l
  • wine, 2 tbsp. l (dry white)
  • butter, 1 tsp.
  • turmeric, 1 tsp.
  • garlic, 2 cloves
  • black pepper to taste
  • salt to taste

How to cook scallop in a creamy sauce



To make the dish tasty, scallops need to be properly thawed. From the freezer, put it in the fridge. When the scallop is thawed, drain the water and wipe the scallops with a paper towel.

Friends, have you tried scallop in a creamy sauce? Cooked this gourmet dish yourself? Share your impressions!


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Sea scallops are deliciously tender and have a slightly sweetish pleasant aftertaste. These seafood are widely used in cooking. In addition, they can still be consumed completely raw, which is much more useful. Pamper your loved one with a romantic dinner by candlelight and cook a delicious and unusual dish of scallops c.

Scallops in cream sauce

Ingredients:

  • scallop - 300 g;
  • cream - 200 ml;
  • flour - 2 tbsp. spoons;
  • water - 100 ml;
  • processed cheese - 1 pc .;
  • garlic - 5 cloves;
  • celery, dried dill, oregano, salt - to taste;
  • butter.

Cooking

Heat the butter in advance and pass in it until golden brown squeezed through a press garlic. Then pour in some water and lay out the processed cheese curd sliced. Whip the cream with a whisk, pour in the flour and pour the mixture into a saucepan with a thin stream.

Add dried herbs and salt to taste. Thoroughly mix the sauce and as soon as the first bubbles begin to appear, add and simmer them for 15 minutes over medium heat. Serve on rice, pasta, vegetables or boiled potatoes.

Scallops recipe in cream sauce

Ingredients:

  • scallops - 200 g;
  • rich cream - 200 ml;
  • dry white wine - 100 ml;
  • cheese - 100 g;
  • garlic - 3 cloves;
  • butter - 50 g;
  • flour - 3 tbsp. spoons;
  • spice.

Cooking

We offer another option how to cook scallops in a creamy sauce. So, thoroughly wash the seafood, carefully dry it with a towel and roll off each in a tablespoon of wheat flour. Then we take a frying pan, pour vegetable oil over the butter, heat it up and lower it in just a minute, peeled and crushed garlic cloves. After this, we remove the garlic and passse in a flavored butter until golden brown sea scallops.

Next, carefully pour the remaining flour, gently mix, pour in a thin stream of dry white wine, after 3 minutes - cream and cook everything until thick. At the very end of cooking, stir the dish thoroughly, salt and pepper to taste. Now we put the scallops together with the sauce in special small molds, sprinkle each portion with grated cheese and bake in the preheated oven for 5 minutes. The finished dish is served to the table, garnished with fresh, chopped greens.

Looking for the perfect blend of flavors? Taste the scallops cooked in a creamy sauce, and the search will stop there. The extraordinarily delicate taste of the dish will not leave anyone indifferent.

Scallops in a creamy sauce: a classic recipe

You will need:
  • scallops - 200 grams,
  • durum cheese - 100 grams,
  • butter - 50 grams,
  • cream fat - 200 ml,
  • dry white wine - 100 ml,
  • garlic - 3 cloves,
  • flour - 2-3 tablespoons,
  • white pepper - to taste,
  • salt - to taste.

Cooking method
  1. Scallops wash.
2. Breaded in a tablespoon of flour.
  3. Heat the butter in the pan and dip the crushed garlic in it for a minute.
  4. In the oil soaked with garlic aroma fry scallops until golden brown.
  5. Add flour. Gently mix.
  6. Pour in the wine, and in a couple of minutes and cream. Cook until thick.
  7. Finally, salt and pepper the dish. Stir.
  8. Spread in shells or molds, sprinkle with grated cheese and send to the oven, heated to the maximum temperature, for 5 minutes. Done!

Scallops with spaghetti in cream sauce

You will need:
  • scallops - 300 grams,
  • spaghetti - 200 grams,
  • butter - 4 tablespoons,
  • flour - 2 tablespoons,
  • cream - 1 cup,
  • water - 1 cup,
  • peas - 300 grams,
  • cheese - 50 grams,
  • salt - to taste.

Cooking method
  1. Boil spaghetti until cooked in salted water.
  2. Scallops wash. Drain with paper towels.
  3. In a saucepan, melt 2 tablespoons of butter.
  4. Fry the flour for a couple of minutes, stirring constantly.
  5. Add cream and pour in water. Stir to avoid lumps.
  6. Salt, pepper.
  7. Heat the remaining butter in a separate pan.
  8. Fry scallops in it on both sides.
  9. Add the peas (fresh or frozen) and spaghetti. Stir. Heat for some time.
  10. Pour the creamy sauce.
  11. Sprinkle with grated cheese. Stir.
  12. Distributed by portions plates. Remove the sample!

Scallops in French

You will need:
  • scallops - 500 grams,
  • dry white wine - 200 ml.
  • butter - 4 tablespoons,
  • onion - 1 piece,
  • flour - 2 tablespoons,
  • 1 yolk,
  • cream - 1/2 cup
  • ground black pepper - to taste,
  • salt - to taste.

Cooking method
  1. Scallops wash. Lean back in a colander.
  2. Onions clean. Finely chopped.
  3. Heat two tablespoons of butter over the fire and fry the onion.
  4. Add scallops, salt, pepper, pour in wine. Bring to a boil, turn scallops over and stew for another couple of minutes.
  5. Finished scallops with the help of a skimmer are put into a heat-resistant form or a plate.
  6. Filter the broth.
  7. Heat the remaining butter in a saucepan.
  8. Add flour and, stirring constantly, fry for 2 minutes.
  9. Remove from heat and pour broth.
  10. Salt and pepper.
  11. Put on the fire and boil, stirring regularly, for 4-5 minutes.
  12. Beat egg yolk. Mix with 2 tablespoons of the sauce.
13. Combine the mass with the rest of the sauce and gently introduce the cream.
  14. Pour the scallops with the prepared sauce and send them to the oven, heated to the maximum temperature, until golden brown.
  15. The finished dish is served immediately.

Scallops  - sea mollusks - a useful and nutritious diet product. They contain a lot of protein and minerals and trace elements necessary for the body ( iodine, phosphorus, magnesium, iron, copper, manganese, zinc, cobalt, etc.).  The easiest and fastest way to cook scallops -. And if you try a little, then your table will appear pasta with scallops in cream sauce  - it is very tasty, exotic and not at all difficult.

You will need: (4 servings)

  • scallops 500 gr
  • ground black pepper
  • cream 20% 0.5 l
  • dry italian herbs
  • pasta 250-300 gr
  • parmesan cheese 50 gr

Scallops are usually sold frozen, so first of all, thaw them at room temperature. 500 grams will defrost in about 1 hour. You can not defrost this seafood in hot water and in the microwave.

Step-by-step photo-recipe for cooking pasta with scallops:

Thawed scallops wash,   salt  and pepper.

Put scallops in bowl, pour olive oilStir and leave in the fridge for 20 minutes.


While the scallops are marinating, prepare the pasta. In a large saucepan (at least 5 liters)   bring water to a boiladd 2 tsp. salt  and 1 tbsp. vegetable oil. Put the pasta in the pan and stir so that it does not stick to the bottom.


Cook the pasta according to the time indicated on the package. I have 3 minutes. Do not cook pasta longer, even if it seems hard to you. Do not forget that it will connect with the sauce and be fed with additional moisture.


Before you fold the paste into a colander,   pour some water (1 cup)in which it is cooked is a wonderful, starchy broth, which you add to the sauce if necessary.


Drain, fold the pasta into a colander.


Put the pasta back into the pan, add 2 tbsp. vegetable oil, mix and forget about it for a while.


Fry in a hot frying pan on both sides. Since the scallops were marinated in oil, it is not necessary to lubricate the pan additionally with oil. It is not necessary to use a frying pan - grill, like mine. It is convenient to use a saucepan or deep frying pan with a non-stick coating.


As soon as the second side of scallops is browned, fill them   creamadd provencal herbslet boil and cook 3-5 minutesstir it.


Add a tablespoon grated cheese. Mix well. Try adding salt and pepper if needed.


Put in the pan boiled pastamix and warm up for a couple of minutes.


You will need: (4 servings)

  • scallops 500 gr
  • extra virgin olive oil 50 - 70 ml
  • ground black pepper
  • cream 20% 0.5 l
  • dry italian herbs
  • pasta 250-300 gr
  • parmesan cheese 50 gr

Thaw the scallops at room temperature. Wash, salt, pepper. Fold the scallops in a bowl, drizzle with olive oil and put in the refrigerator for 20 minutes.
  Boil the paste within the time specified on the package, drain the water, add 2-3 tablespoons. vegetable oil, mix.
  Fry scallops in a hot frying pan without oil on both sides until golden brown.
  Fill the scallops with cream, add Provencal herbs and let boil and cook for 3-5 minutes.
  Add a tablespoon of grated cheese. Mix well. Try, if necessary, add salt and pepper.
  Put boiled pasta into the pan, stir and heat for a couple of minutes.
  When serving, sprinkle pasta with grated cheese.

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