Scallops seafood. Sea scallops - what are they? Family of marine bivalve mollusks
The scallop shell is associated with the feminine principle and the water from which all living things came. The ancient Roman goddess Venus (aka ancient greek goddess Aphrodite) according to legend was born from the foam of the sea and emerged from the sea in a scallop shell. The shell of this mollusk is also a symbol of the Apostle James (in France - Jacques), who made a pilgrimage to Spain. A wide variety of women's jewelry and interior items are made from the shells of this mollusk.
But scallops are not only a symbol of fertility and feminine, but also valuable seafood delicacy ny product. Scallops were used as food in ancient times. In the Middle Ages they were eaten during long fasts. In modern French cuisine, this delicacy is present in many dishes.
What it is
Scallops are bivalves that live in all oceans and many seas. They have shells with valves of different shapes and sizes. As a mollusk grows, its shells also grow: additional ribs are added to their surface or existing ones bifurcate.
These are bottom dwellers. Burying in the sand, they filter the water, catching plankton and small crustaceans from it. In one hour, a small scallop (up to 4 cm in diameter) is capable of passing up to 3 liters of water through itself.
The scallop is very mobile. Quickly opening and closing the shell flaps, the mollusk moves along the bottom with spasmodic movements, running away from its main enemy - starfish, or rises from the bottom into the water column.
Inside the shell there is a closing muscle (the actual meat of the mollusk) and a coral - the egg sac. Along the edge of the mantle of the shell, the mollusk has tentacles - organs of touch and about a hundred small eyes that can grow again after loss.
Several species are of commercial importance scallops: Japanese (the largest), Scottish, Icelandic, coastal, Black Sea, Chilean red. IN industrial scale these mollusks are caught in the Northern, Norwegian, Japanese and other regions northern seas. Every year, up to 12 million tons of these delicious products are mined around the world.
Chemical composition
Scallop meat is 3/4 water. He is not only an exquisite delicacy, but also a source of easily digestible protein and minerals. The meat of this mollusk is rich in:
- complete protein - up to 17.5%;
- fats - up to 2%;
- carbohydrates - up to 3%;
- vitamins;
- macro- and microelements.
Shellfish protein is complete. This means that it contains essential amino acids that a person needs to build his own protein molecules, but in human body are not synthesized themselves. Eight amino acids are essential for the adult human body, and two more for the child’s body - arginine and histidine.
The composition of scallop fats includes saturated fatty acid, and unsaturated, including omega-3 and omega-6. The presence of omega acids compensates for the rather high cholesterol content in these mollusks, binding it in the blood and preventing its deposition in the vascular walls.
There are few carbohydrates in scallops, so its meat can be considered a product for diabetics. The glycemic index of scallop is 0.
Scallop meat is a source of essential normal life human body minerals. In terms of iodine content, these shellfish are leaders among seafood.
These mollusks are not far behind in the amount of vitamins they contain. They contain large quantities of vitamins A, E and group B.
The calorie content of scallops is low and ranges from 88 to 92 kcal per 100 g of shellfish (depending on its type).
Healing properties
The amino acid, fatty and vitamin-mineral composition of scallops determines its healing effect on the organs and tissues of the human body. The meat of these mollusks when eaten frequently:
- has an antiatherosclerotic effect;
- increases the elasticity of vascular walls;
- helps reduce blood pressure;
- exhibits anti-ischemic effect;
- normalizes the functioning of the endocrine and immune systems in organism;
- improves microcirculation in tissues;
- increases the vitality of the body;
- increases stress resistance;
- has a general sedative effect;
- promotes the production of sex hormones.
In addition, the meat of this mollusk has a beneficial effect on metabolism in the human body:
- saturates the blood and thyroid colloid with organic iodine;
- normalizes blood glucose levels;
- improves calcium-phosphorus metabolism in the body;
- reduces the amount of cholesterol in the blood;
- has a positive effect on fat metabolism;
- improves the condition of the skin and its appendages.
The low calorie content and the complete composition of the meat of these mollusks are used in dietetics. Regular use this product has positive influence on the body of those losing weight while they are on a diet.
Athletes are advised to consume scallops before competitions to dry out the body, because they contain a lot of healthy protein, which contains all the essential amino acids.
Medicinal use
Sea scallops improve the health of people suffering from various pathologies, therefore they are recommended for use for:
- atherosclerosis;
- arterial hypertension;
- coronary heart disease;
- sensitivity disorders;
- cerebrovascular disorders;
- diabetes mellitus;
- hypofunction of the thyroid gland;
- rheumatism;
- osteoporosis and osteomalacia;
- obesity.
The peculiarity of these shellfish is that with a sufficiently high protein content in their meat, they do not increase the amount of purine bases in the blood, so they can be eaten even by people suffering from urolithiasis and gout.
- after a long illness;
- in old and senile age;
- weakened;
- pregnant women;
- losing weight;
- children over 7 years old.
For depression and frequent stressful situations minerals in scallop meat have antidepressant and analeptic (mood-enhancing) effects.
Harmful properties
For all their usefulness, scallops can also be dangerous due to some diseases and conditions.
In hyperthyroidism, the iodine contained in the product causes an increase in the production of thyroid hormones, which can lead to a thyrotoxic crisis.
Individual intolerance to the meat of these shellfish is a contraindication to their consumption, because it can cause severe allergic reactions in humans, including anaphylactic shock.
Scallops should not be eaten by people who have increased level calcium and phosphorus.
Like all other seafood, scallops can accumulate mercury in their meat. The mercury content in their meat is much lower than, for example, in the meat of octopus, squid, crab or carnivorous sea fish, but it is in it. According to the recommendations of Canadian doctors who studied the problem of methylmercury in the meat of crustaceans, shellfish and fish from the seas and oceans, it is not advisable to eat scallops more than 2-3 times a week. In this case, one serving should not weigh more than 150 g.
How to choose
Scallops are a very perishable product, so they can rarely be found chilled in stores in countries located far from where these shellfish are caught.
More often, stores sell quick-frozen scallops with shells or pre-cleaned ones. When purchasing a frozen product, preference should be given to shellfish that are peeled and vacuum packed. When peeling scallops, the intestines are also removed along with the shells, which reduces the likelihood of spoilage of the product. Buying shellfish by weight is not a very good option, as they quickly lose moisture, becoming dry and inedible.
The advantages of vacuum packaging of scallops are:
- presence of the original manufacturer's label with the actual date of manufacture;
- safety of the original appearance and juiciness of the product;
- absence airspace(prevents product spoilage);
- a minimum layer of ice glaze on the product (the amount of balance moisture in the product does not increase);
- protection from foreign odors;
- long shelf life.
Frozen shellfish in vacuum packaging are stored at temperatures from -12°C to -18°C for up to 6 months, while quick-frozen shellfish without vacuum packaging can be stored in the same conditions for no more than 3 months.
Use in cooking
These clams cook very quickly. If you overcook or overcook them, they become rubbery. To preserve all the softness and juiciness of frozen scallops, they need to be defrosted in the refrigerator. If you defrost shellfish in hot water or under the influence of microwaves, you can irreversibly lose the softness and juiciness of their meat.
Only the obturator muscle of the mollusk and its egg sac - coral - are eaten. Coral-based sauces are most often prepared for basting scallop meat.
These mollusks are eaten in different forms:
- raw;
- pickled;
- boiled;
- fried;
- baked;
- stewed.
They are used to prepare first and second courses, and add them to salads and appetizers.
The taste of scallops is emphasized by:
- anise and sesame seeds;
- ground black and white pepper;
- lemon;
- olive oil;
- nut oil (walnuts, hazelnuts);
- butter;
- mushrooms;
- onions, especially leeks;
- ham and smoked meats.
Scallops are very popular in French cuisine. They are used to prepare both dishes for daily consumption and exquisite gourmet dishes.
Fried scallops
To prepare this dish you will need shellfish meat, refined olive oil, salt and white pepper to taste, and lemon. After defrosting, the scallops need to be dried and lightly salted and peppered. For frying, the frying pan and the oil in it should be very hot so that high temperature“seal” the proteins of the meat. Fry the shellfish for 1-2 minutes on each side until golden crust. You can’t fry it longer, otherwise the meat will become rubbery. Before use, add lemon juice to taste.
Creamy scallop soup “Chowder”
To prepare cream soup, you need to take: 600 ml of chicken broth, 1 piece of roots (carrots, celery), 3 medium potatoes, 1 onion, 500 g of champignons, 200 ml of heavy cream, 2 tablespoons of butter, dried herbs , yolk chicken egg, 0.5 glasses of white wine, salt and spices to taste. Boil the vegetables and herbs in the broth over medium heat for 10-15 minutes, cool slightly and puree in a blender until smooth. Simmer the sliced mushrooms for a couple of minutes along with the scallops in a hot pan. butter. At the end, add wine and vegetable puree, simmer over low heat for 10-15 minutes, stirring constantly. Whisk the yolk and heavy cream and add to the soup. Delicious soup is ready!
Conclusion
Scallops are a delicious seafood delicacy. Except taste qualities, they are very useful, therefore they are recommended for use in many diseases, even diabetes and gout. Low calorie, high value shellfish protein, a large number of vitamins and minerals make it an excellent dietary product.
However, you should not lean on scallops. Shellfish meat contains methylmercury, which can accumulate in the human body, so it should not be eaten more than three times a week.
To prepare a tasty and delicious dish, you should learn how to choose and defrost the product correctly, so as not to deprive the scallops of their juiciness and benefits. Scallops are a perishable product, so any violation of the terms and conditions of their storage and defrosting can lead to food poisoning.
In order for a dish of scallops to bring pleasure to the taste, when preparing it you need to remember that they are very delicate. It is necessary to devote a minimum amount of time to the heat treatment of shellfish, because its meat can even be eaten raw. To prevent scallop meat from becoming rubbery, you need to cook it for a few minutes.
Scallops are a versatile delicacy that can be prepared in many ways. They can be boiled, fried, added to a salad or soup, stewed, or pickled. At the same time, the taste of seafood will not stand out from the general palette of the dish, but will only complement it with its tenderness. Residents of Europe, China and Japan will not have a question about what scallops are. But in our country it is very rare to find them on the table. To correct this shortcoming, let's try to understand the usefulness of this product.
What are scallops?
Scallops are animals belonging to the phylum molluscs. They live in the salty waters of almost all seas of the World Ocean. The soft body of the mollusk is closed on both sides by two ribbed valves shaped like a semicircle. Mollusks spend their entire lives at the bottom of reservoirs. Interesting feature This invertebrate is its way of moving. In order to accelerate its body, the mollusk intensively opens and closes the shell valves. Dredges are used to collect scallops from the bottom. But if the deep-sea surface is not smooth, then collection is done manually.
Answering the question: “What are scallops?” - you can’t help but touch them symbolic meaning. In old times, the shells of these mollusks were used as a talisman and an amulet. Also, the scallop shell was a symbol of femininity and fertility. For example, in Botticelli’s painting “The Birth of Venus” the goddess is born from sea foam on a scallop shell. After the pilgrimage that the Apostle James made, the shell of a mollusk became a symbol of all pilgrims making spiritual journey to the tomb of this saint. IN modern world The famous Shell company, which produces oils for cars, uses a scallop shell for its logo.
Benefits of scallops
Answering the question of what scallops are, you need to look at the composition of the delicacy. Bivalves are a treasure trove useful substances and a favorite product of nutritionists. In order to make sure of their healing properties, let’s look at the components in order:
- Squirrels. Contents of this organic matter Great in scallop. Approximately 100 grams of product contains about 40 grams of protein. It contains essential amino acids that are not produced in our body, but their importance is great. By consuming proteins in food, we provide ourselves with the building components from which the proteins of our body are formed. Also substances have great value when forming defensive reaction body for antigens.
- Fats. The amount of fat in scallop meat tends to zero. 100 grams of product contain only about 0.9 grams of fat. That is why this seafood delicacy is included in the menu of many diets.
- Carbohydrates. The sugar content in scallops is also negligible. People suffering from high blood sugar levels can safely consume this type of product.
- Vitamin B12. Compared to squid and shrimp, scallop is the leader in the content of a vitamin important for human life. By eating seafood, you provide yourself with a supply of health. After all, it is known that vitamin B12 is responsible for blood formation and function in the human body. nervous system without crashing. 200 grams of product contains a daily dose of vitamin B12.
- Iodine. All seafood delicacies contain iodine, so scallop is no exception. 100 grams of meat contains daily norm microelement. The importance of iodine for the human body is great. After all, it is involved in the synthesis of a hormone that is responsible for energy production in the body. A deficiency of this microelement leads to apathy and decreased vital activity.
- Omega-3 fatty acids. Once in our body, these unsaturated acids actively affect wellness person. Because thanks to omega-3 blood vessels do not become overgrown with atherosclerotic plaques, and the blood circulating through them does not thicken. In addition to the beneficial effect on cardiovascular system, omega-3s affect the condition of the brain. Doctors often prescribe medications containing these unsaturated acids to people with bad memory. A pleasant bonus from the presence of omega-3 in food - good condition skin, youth.
- Sea scallop fillet contains great amount microelements (about 2 grams per 100 grams of product). There are: phosphorus, sodium, zinc, potassium, calcium, sulfur and others. All of them contribute to the normal functioning of the body.
Damage to scallops
Scallops, like most seafood, are a serious allergen. Therefore, if a person has a reaction to shrimp, crabs, squid and other seafood, then it is better to avoid eating this delicacy.
People suffering from hyperthyroidism should also eat scallops with caution. After all, additional iodine consumption in this case will negatively affect human health.
How to choose
Harvesting scallops from seabed, they are immediately cooled and cleared of the exoskeleton. We are used to seeing the already gutted version of the delicacy. Sea scallop is a perishable product. Therefore in fresh it is impossible to purchase it in cities located far from the sea. Frozen scallops are often found on store shelves and, less often, chilled products. A good and fresh scallop has a creamy color and small sizes. White color scallop indicates pre-processing of the mollusk before freezing. Big sizes indicate the age of the scallop: than more clam, the older it is, the fewer nutrients it contains.
How to store
The main method of storing seafood delicacies is blast freezing and vacuum packaging. In this form, scallops can be stored for 3 months. If you are lucky and you bought a chilled product, you can keep it fresh with ice. In this form, it can be kept in the refrigerator for up to three days. The best option- is to cook and eat.
Price
The price of scallops depends on where the shellfish was caught. The most common scallops on sale in Russia are Sakhalin, North Kuril and Chinese scallops. The best are considered to be those obtained in the northern seas. The price of scallops per kg varies from 1,500 rubles to 2,500 rubles. Despite the high cost of the product, it is quite in demand among consumers.
Delicious delicacy
In reviews of recipes with scallops, the chefs’ impression of these mollusks is very positive, since a lot can be prepared from it delicious dishes. This is a very rewarding product to use in cooking. You can simply boil it in water for a few minutes and then enjoy the most delicate taste delicacy. In Japan, for example, it is customary to eat shellfish raw, adding only some sauce. Another one of elementary ways Serve the scallops - fry in a hot frying pan for a few seconds on each side. According to reviews from lovers of this delicacy, its texture and taste remain delicate.
Recipe: Scallop Salad
Despite the fact that scallops are now not classified as exotic products and can be bought in almost any supermarket, a dish with this delicacy will always be a table decoration. One common way to serve shellfish is to make a salad with it. There are many recipes for snacks of this kind on the Internet. For example, the combination of tomatoes and scallops is harmonious, so you can come up with a lot of snack variations based on these products. Let's consider one of the options for how to cook scallops.
Ingredients: 3 medium tomatoes, 300 grams of scallops, 2 boiled eggs, 1 small onion. You can use mayonnaise as a sauce.
First you need to boil the scallops in slightly salted water for no more than five minutes. Then drain them in a colander and cool. While the clams are cooling, cut the tomatoes into cubes, chop the eggs, and fry the onion in a frying pan until tender. After main component lettuce has cooled, tear the fillet into fibers with your hands. The final step is to mix all the salad ingredients with mayonnaise and salt to taste.
Recipe: okroshka with scallops
On the Internet you can find original recipes with scallops. Surprise your household with okroshka with this clam.
Ingredients: 3 boiled potatoes, 2 boiled eggs, 2 fresh cucumbers, 1 bunch each of dill and onion, 300 grams of scallop. For the sauce: 4 tbsp. l. sour cream, 1 tbsp. a spoonful of sugar, mustard and salt to taste. Use your favorite kvass as the liquid component.
The preparation of the dish is no different from ordinary okroshka. Cut potatoes, eggs, cucumbers into cubes. Fry the scallops in a frying pan for no more than five minutes. Then cut into cubes too. Mix all ingredients in a saucepan, add chopped onion and dill. In a separate bowl, mix mustard, sour cream, salt, sugar. Add sauce before serving. Pour kvass into portions for everyone.
Now even residents of Siberia can treat themselves to a treat made from scallops. To do this, they do not need to fly to sea shores, but just walk a few meters to the nearest supermarket.
Scallops are an excellent source of pure protein with minimal fat. The love for devouring fresh scallops is especially common in China and France. In these countries, it is customary to eat scallops while they are alive, lightly sprinkled with lemon juice adding salt and olive oil.
But it is not at all necessary to eat this seafood raw; world cuisine knows many recipes for its preparation. variety of dishes with the participation of mollusks. Scallop dishes are perfect for dietary nutrition.
The main advantage of all seafood can be called low content fat in shellfish meat - per 100 g of product there is only 2 g of fat, while it contains practically no carbohydrates, the glycogen content is within 3 g for the same volume.
It turns out that including scallop dishes in the diet will help not only maintain a decent level of protein in the body, but at the same time prevent the entry of hated fats into the human body. The low calorie content of scallop dishes allows them to be used in a low-carbohydrate diet.
Iodine
Shellfish meat allows you to completely absorb this useful mineral by the human body. Without iodine, it is not possible to effectively combat the symptoms of lethargy, fatigue and stress - the lack of secretion of T3 and T4, which occurs when the functioning of the thyroid gland is disrupted, has exactly this effect, and iodine restores and strengthens it. The presence of iodine is mandatory in foods for nursing women and children.
Magnesium
Without sufficient quantity Magnesium in the human diet causes an imbalance in the water-salt balance, which can lead to seizures. Magnesium is useful for strengthening the nervous system and maintaining its tone.
Potassium
Strong and healthy blood vessels can be preserved by receiving required amount this mineral. Potassium is useful for stable heart function and will help cope with metabolic disruptions in the human body. Like magnesium, potassium controls water-salt balance and with its significant deficiency, swelling may occur.
Vitamin B12
Scallops contain the optimal amount of vitamin B12, without which it is impossible to carry out rehabilitation after long-term protein-free diets. After giving up meat and dairy dishes, recovery with the help of seafood is more effective and safer, and the content of vitamin B12 in the body returns to normal.
The nervous system, which does not receive enough B12, begins to malfunction, which is expressed in a lack of coordination, a decrease in the pain threshold when the body is exposed to high and low temperatures. Seafood is a source of essential amino acids, which, like vitamin B12, are easily absorbed by the human body.
In children's diet
Domestic medicine does not advise consuming foods that can cause an allergic reaction in children, and seafood can be just such an irritant for fragile children. child's body. Some experts suggest that pregnant women and children should completely avoid eating seafood, but such arguments have not yet been supported by sufficient scientific research and the harm has not been proven.
How to choose shellfish
Not many people can consider themselves experts in such a matter as how to choose delicacies caught in the sea depths. Fresh gifts from the ocean have no smell other than the natural sea scent of iodine-rich algae. Scallops should be on ice on the store counter.
You should choose only fresh, live shells with strongly compressed valves, otherwise you will purchase an already dead mollusk and will not receive quality product. If you have to purchase scallops frozen, make sure they have not been thawed. Repeated freezing procedures sea creatures lead to a decrease in product quality. The benefit from preparing such products will not be great.
How to cook
Fresh shells are washed using a brush in running water, removing fine debris from sand and various bottom sediments. To quickly open the doors, throw the shells into boiling water for a couple of minutes. The extracted meat is washed plain water and the product is ready for cooking.
The taste of scallops is slightly sweet and the structure of the meat is similar to shrimp. Preparing shellfish is quick and quite simple.
Before cooking, shellfish should be defrosted; it is believed that by putting frozen scallops in boiling water, you get a tasteless dish; all famous restaurateurs insist on this.
Thawed shellfish should not be eaten raw, as the Chinese or French do (they only eat fresh shells) - send the meat for heat treatment in any way.
Scallops can be boiled, fried, stewed and marinated. To get a dietary dish, you should pay attention to the freshness of the oil when frying, in order to avoid carcinogens in fried shellfish. It is enough to keep the meat for 2-3 minutes in a well-heated frying pan with a minimum amount of olive oil and an excellent dietary dish is ready.
To cook scallops, it is enough to keep them in boiling water for 6 minutes, steaming will take up to 12 minutes, baking depends on the temperature in the oven and is calculated individually. You can find numerous recipes for scallop dishes on the Internet.
Your feedback on the article:
Sun, sea, beach... And a voice echoes over the beach: “Buy a shell, buy a shell.” This phrase became a household name after the brilliant movie “The Head of Professor Dowell.” And in these shells, while they are still in the sea and alive, whoever lives:, and sea scallops, cooking recipes and interesting properties which will be described in the article.
Scallop, and I know you
Vacationers from the sea always bring with them a box filled with shells. These shells are valued from an aesthetic point of view: they are used to decorate photo albums and simply placed on shelves. Here is a scallop, the photo will show some resemblance to the houses of mussels or oysters. But look closely, the scallop shell is not smooth, it is completely covered with grooves, convex ribs fanning out, and has ears on the sides of the top. It is this shape and design of the valves that gave the name to this inhabitant of the seas and oceans.
A scallop shell doesn’t just lie on the bottom of the sea. It moves and is even understood upward. But how! By clapping their valves, the scallops allow water to pass through their house, creating draft. That’s why their movements are not smooth, but jumpy: they clap - they swim, clap - another step.
There is something strange inside the shell. It is lined with a jelly-like substance called the mantle. Along the edge of the robe they stare at the world about 100 small evil eyes, arranged in two rows. As soon as the scallop sees an enemy, it immediately slams the shell shut with the help of a muscle or muscle - a substance of grayish or pinkish color, shaped like a column. This is the very scallop that is so famous for its taste and on which French cuisine is literally obsessed.
And the French definitely know how to cook scallops. The muscle itself, the sac with the caviar, which is reliably protected by the muscle, is used as food. The mantle is also edible, although it is rarely used in recipes - it consists of more than half water, it has little protein, but many different microelements.
It's good for what goes into your mouth
Many nutritionists include scallops in their diet; their beneficial properties have already been appreciated by crumpets. It has been noticed that if you regularly eat scallops for several months, then during this period you can turn from a Rubensian woman into a slender beauty.
Men will also appreciate this product. Their Rubensian woman just turned into a cover girl. fashion magazines XXI century, it's time to enjoy it... And here scallops come in handy. Vitamins and microelements contained in scallops affect erectile function. Moreover, this action has a long-term rather than short-term effect. The scallop is. Although, if you eat a tasty, satisfying, but light dish for dinner, then you won’t need stimulants.
Considering that scallops are also incredibly tasty, then this benefit, coupled with the dietary component, simply pleases both the heart and stomach.
Although not everyone benefits from scallops. If your calcium level is full order, then scallops can cause allergies and even horror from just the sight of shellfish. Individual intolerance is very rare, but it does occur.
From the ancient Greeks to modern times
Residents Ancient Greece could not conduct a chemical analysis of scallops, but intuitively understood how valuable a product it is. Therefore, they fed them to children, the elderly, the infirm, and those convalescing. Fortunately, at that time this mollusk was available to everyone.
They used shells to decorate their homes, accessories, clothes, and woven into their hair. And the Spaniards wore them on their hats, like brooches.
Asians, as usual, are looking for beneficial properties in products to stabilize male potency. Therefore, scallops are valued along with Manchurian aralia.
And some time ago, when pilgrims wandered around Europe, they came up with a dish named after themselves. Scallops with mushrooms and cheese were served on shells - the travelers did not have any dishes.
And the Shell company even made the shell of this mollusk its emblem, replacing with it the mussel shell that had previously been there. Translated from in English shell and means shell.
Choosing scallops
Today, sea scallops are boiled, baked, fried, marinated and even eaten raw. How to cook them so they stay soft? Everything is simple here - don’t overcook them, otherwise they will turn rubbery.
But first, let's learn how to choose them correctly.
Unlike oysters and mussels, scallops are often sold without their shells. And there are different sizes. Chilean scallops are small and savory, Irish or Scottish scallops are medium, and the largest scallops are Japanese and seaside.
Good specimens should be light pink or cream, but not white. White scallops are no longer as tasty and healthy as they for a long time soaked in water to extend shelf life. And they should smell warm sea, hot summer.
If you only find frozen scallops, they should thaw at room temperature or in cold water right in the package. There is no need to use hot water or a microwave for defrosting.
In French restaurants, scallops are served in salads, cabbage rolls, cutlets, aspic, as an independent dish and in pies. Scallop meat is so tender that it melts in your mouth if you simply sprinkle it with lemon juice and pour over it.
Cooking delicious scallops
Anyone who has been to France and eaten scallops there is in luck. Those who are not going to Paris anytime soon to eat shellfish, eat a croissant and “die” will be interested in knowing how to cook scallops at home.
Cooking
Pour water into a saucepan, salt it. As soon as the water boils in it, add the scallops. We count to 100 and immediately take it out.
Boiled scallops are ready. Now you can put them in a salad or other dish.
Frying
Melt butter in a frying pan. Take the scallop with tongs and place it in hot oil. Holding with the same tongs, fry the scallop on all sides until golden brown. V oilà, scallops are ready.
Royal scallops
In one frying pan, fry scallops (30-400 grams) in butter (50 grams). In the second we lower the onion and bell pepper(100 grams each) in butter (50 grams) with the addition of 100 grams of tomato paste.
Place the rice on a plate, arrange the scallops beautifully on top and pour over the tomato-vegetable sauce.
Scallop in mushroom sauce
Boil 200 grams of scallops, 100 grams of any mushrooms in advance, chop 1 Bell pepper. You will also need 150 grams of milk, 2 tablespoons of flour and the same amount of butter.
Boil the mushrooms and fry the sliced mushrooms in butter. Add pepper, cut into strips. After 15 minutes, add flour mixed with milk, and after a couple of minutes, add scallops. Add salt, add spices, when it boils, turn it off and serve with rice or other cereal.
Marinated scallops
For 250 grams of scallops you will need a pinch, a little black and, salt and olive oil (a teaspoon).
Mix all the spices and rub the scallops with them. Place in a bowl and pour over olive oil. After 15 minutes the scallops are ready.
Marinated scallops can be used directly in salads, or they can be fried on all sides and served with a side dish.
The quantity and variations of dishes depend on the imagination of the hostess, and it is impossible to spoil a dish with scallops unless you overcook and overcook them.
Did you like the scallops? Beneficial features They were also appreciated by cosmetologists. Therefore, scallop extract can be found in some creams, masks and lotions.
The scallop shell is associated with the feminine principle and the water from which all living things came. According to legend, the ancient Roman goddess Venus (also the ancient Greek goddess Aphrodite) was born from sea foam and emerged from the sea in a scallop shell. The shell of this mollusk is also a symbol of the Apostle James (in France - Jacques), who made a pilgrimage to Spain. A wide variety of women's jewelry and interior items are made from the shells of this mollusk.
But scallops are not only a symbol of fertility and femininity, but also a valuable seafood delicacy. Sea scallops have been eaten since ancient times. In the Middle Ages they were eaten during long fasts. In modern French cuisine, this delicacy is present in many dishes.
What it is
Scallops are bivalves that live in all oceans and many seas. They have shells with valves of different shapes and sizes. As a mollusk grows, its shells also grow: additional ribs are added to their surface or existing ones bifurcate.
These are bottom dwellers. Burying in the sand, they filter, catching plankton and small crustaceans from it. In one hour, a small scallop (up to 4 cm in diameter) is capable of passing up to 3 liters of water through itself.
The scallop is very mobile. Quickly opening and closing the shell valves, the mollusk moves along the bottom in spasmodic movements, running away from its main enemy - the starfish, or rises from the bottom into the water column.
Inside the shell there is a closing muscle (the actual meat of the mollusk) and a coral - the egg sac. Along the edge of the mantle of the shell, the mollusk has tentacles - organs of touch and about a hundred small eyes that can grow again after loss.
Several types of scallops are of commercial importance: Japanese (the largest), Scottish, Icelandic, coastal, Black Sea, and Chilean red. On an industrial scale, these mollusks are caught in the North, Norwegian, Japanese and other northern seas. Every year, up to 12 million tons of these delicious products are mined around the world.
Chemical composition
Scallop meat is 3/4 water. It is not only an exquisite delicacy, but also a source of easily digestible and mineral substances. The meat of this mollusk is rich in:
- complete protein - up to 17.5%;
- - up to 2%;
- - until 3%;
- vitamins;
Shellfish protein is complete. This means that it contains essential amino acids, which are necessary for humans to build their own protein molecules, but are not synthesized in the human body. Eight are essential for the adult human body, and two more are essential for the child’s body - arginine and histidine.
Scallop fats contain both saturated fatty acids and fatty acids, including omega-3 and omega-6. The presence of omega acids compensates for the rather high cholesterol content in these mollusks, binding it in the blood and preventing its deposition in the vascular walls.
There are few carbohydrates in scallops, so its meat can be considered a product for diabetics. The glycemic index of scallop is 0.
Scallop meat is a source of minerals necessary for the normal functioning of the human body. In terms of iodine content, these shellfish are leaders among seafood.
These mollusks are not far behind in the amount of vitamins they contain. They contain large quantities of vitamins A, E and.
Sea scallops are low and range from 88 to 92 kcal per 100 g of shellfish (depending on its type).
Healing properties
The amino acid, fatty and vitamin-mineral composition of scallops determines its healing effect on the organs and tissues of the human body. The meat of these mollusks when eaten frequently:
- has an antiatherosclerotic effect;
- increases the elasticity of vascular walls;
- helps reduce blood pressure;
- exhibits anti-ischemic effect;
- normalizes the functioning of the endocrine and immune systems in the body;
- improves microcirculation in tissues;
- increases the vitality of the body;
- increases stress resistance;
- has a general sedative effect;
- promotes the production of sex hormones.
In addition, the meat of this mollusk has a beneficial effect on metabolism in the human body:
- saturates the blood and thyroid colloid with organic iodine;
- normalizes blood levels;
- improves calcium-phosphorus metabolism in the body;
- reduces the amount of cholesterol in the blood;
- has a positive effect on fat metabolism;
- improves the condition of the skin and its appendages.
The low calorie content and the complete composition of the meat of these mollusks are used in dietetics. Regular consumption of this product has a positive effect on the body of those losing weight while on a diet.
Athletes are advised to consume scallops before competitions to dry out the body, because they contain a lot of healthy protein, which contains all the essential amino acids.
Medicinal use
Sea scallops improve the health of people suffering from various pathologies, therefore they are recommended for use for:
- atherosclerosis;
- arterial hypertension;
- coronary heart disease;
- sensitivity disorders;
- cerebrovascular disorders;
- diabetes mellitus;
- hypofunction of the thyroid gland;
- rheumatism;
- osteoporosis and osteomalacia;
- obesity.
The peculiarity of these shellfish is that with a sufficiently high protein content in their meat, they do not increase the amount of purine bases in the blood, so they can be eaten even by people suffering from urolithiasis and gout.
- after a long illness;
- in old and senile age;
- weakened;
- pregnant women;
- losing weight;
- children over 7 years old.
In cases of depression and frequent stressful situations, the minerals in scallop meat have an antidepressant and analeptic (mood-enhancing) effect.
Harmful properties
For all their usefulness, scallops can also be dangerous due to some diseases and conditions.
In hyperthyroidism, the iodine contained in the product causes an increase in the production of thyroid hormones, which can lead to a thyrotoxic crisis.
Individual intolerance to the meat of these shellfish is a contraindication to their consumption, because it can cause severe allergic reactions in humans, including anaphylactic shock.
People who have elevated levels of calcium and phosphorus in their blood should not eat scallops.
Like all other seafood, scallops can accumulate mercury in their meat. The mercury content in their meat is much less than, for example, in the meat of crab or predatory sea fish, but it does contain it. According to the recommendations of Canadian doctors who studied the problem of methylmercury in the meat of crustaceans, shellfish and fish from the seas and oceans, it is not advisable to eat scallops more than 2-3 times a week. In this case, one serving should not weigh more than 150 g.
How to choose
Scallops are a very perishable product, so they can rarely be found chilled in stores in countries located far from where these shellfish are caught.
More often, stores sell quick-frozen scallops with shells or pre-cleaned ones. When purchasing a frozen product, preference should be given to shellfish that are peeled and vacuum packed. When peeling scallops, the intestines are also removed along with the shells, which reduces the likelihood of spoilage of the product. Buying shellfish by weight is not a very good option, as they quickly lose moisture, becoming dry and inedible.
The advantages of vacuum packaging of scallops are:
- presence of the original manufacturer's label with the actual date of manufacture;
- preservation of the original appearance and juiciness of the product;
- lack of air space (prevents product spoilage);
- a minimum layer of ice glaze on the product (the amount of balance moisture in the product does not increase);
- protection from foreign odors;
- long shelf life.
Frozen shellfish in vacuum packaging are stored at temperatures from -12°C to -18°C for up to 6 months, while quick-frozen shellfish without vacuum packaging can be stored in the same conditions for no more than 3 months.
Use in cooking
These clams cook very quickly. If you overcook or overcook them, they become rubbery. To preserve all the softness and juiciness of frozen scallops, they need to be defrosted in the refrigerator. If you defrost shellfish in hot water or under the influence of microwaves, you can irreversibly lose the softness and juiciness of their meat.;
Scallops are very popular in French cuisine. They are used to prepare both dishes for daily consumption and exquisite gourmet dishes.
Fried scallops
To prepare this dish you will need shellfish meat, refined olive oil, white pepper to taste, and lemon. After defrosting, the scallops need to be dried and lightly salted and peppered. To fry, the frying pan and the oil in it should be very hot in order to “seal” the proteins of the meat with high temperature. Fry the shellfish for 1-2 minutes on each side until golden brown. You can’t fry it longer, otherwise the meat will become rubbery. Before use, add lemon juice to taste.
Creamy scallop soup “Chowder”
To prepare the cream soup, you need to take: 600 ml of chicken broth, roots (,) 1 piece each, 3 medium ones, 1 onion, 500 g, 200 ml fat, 2 tablespoons of butter, dried herbs, yolk, 0, 5 glasses of white wine, salt and spices to taste. Boil the vegetables and herbs in the broth over medium heat for 10-15 minutes, cool slightly and puree in a blender until smooth. Fry the sliced mushrooms for a couple of minutes along with the scallops in hot butter. At the end, add wine and vegetable puree, simmer over low heat for 10-15 minutes, stirring constantly. Whisk the yolk and heavy cream and add to the soup. Delicious soup is ready!
Conclusion
Scallops are a delicious seafood delicacy. In addition to their taste, they are very healthy, therefore they are recommended for use for many diseases, even diabetes and gout. Low calorie content, high value of shellfish protein, large amounts of vitamins and minerals make it an excellent dietary product.
However, you should not lean on scallops. Shellfish meat contains methylmercury, which can accumulate in the human body, so it should not be eaten more than three times a week.
To prepare a tasty and delicious dish, you should learn how to choose and defrost the product correctly, so as not to deprive the scallops of their juiciness and benefits. Scallops are a perishable product, so any violation of the terms and conditions of their storage and defrosting can lead to food poisoning.
In order for a dish of scallops to bring pleasure to the taste, when preparing it you need to remember that they are very delicate. It is necessary to devote a minimum amount of time to the heat treatment of shellfish, because its meat can even be eaten raw. To prevent scallop meat from becoming rubbery, you need to cook it for a few minutes.