What is scallop salad made from? Recipe Scallop Salad with Cucumbers
Fish salad with seaweed
Squid salad with apples
White cabbage salad with squid
White and sea cabbage salad
* A mass of boiled seaweed.
The prepared white cabbage is chopped, salt and citric acid solution are added and heated with continuous stirring until the cabbage settles. Then the cabbage is cooled, mixed with boiled seaweed, cut into strips, sugar and vegetable oil.
* A mass of cabbage, grated with salt.
** Lots of boiled squid.
The prepared cabbage is cut into strips and rubbed with salt until the juice is released. Then chopped onions, chopped carrots and boiled squid are added to the cabbage, everything is mixed and seasoned with mayonnaise.
* Lots of boiled squid.
Boiled squid and peeled apples, with the seed nest removed, are cut into strips, combined with green peas, finely chopped boiled eggs, mixed, seasoned with mayonnaise or sour cream, and decorated with the products included in the salad.
* Mass of boiled cabbage.
** Mass of boiled peeled potatoes.
*** Mass of boiled scallop.
The prepared fish is cut into fillets without skin and bones, poached, cooled and cut into thin slices. Boiled seaweed is chopped, combined with sliced boiled potatoes, tomatoes or peeled cucumbers, coarsely chopped lettuce, chopped onions, fish is added, mixed, seasoned with mayonnaise or sour cream.
The salad is decorated with boiled egg, fish, tomatoes or cucumbers.
* Mass of boiled scallop.
The scallop meat is boiled, cooled and cut into slices. Prepared cucumbers are cut into circles, onions into rings, green onions are chopped. Cucumbers, onions or herbs are laid out on a plate in layers, scallop meat is placed on top, and the dressing is poured over.
Scallop dishes.
Oyster dishes.
Oysters baked in breadcrumbs
(French cuisine)
Preparation:
Melt the butter in a casserole dish, put 4 tablespoons of breadcrumbs in it and wait until they absorb the butter.
Flatten and place the oysters removed from the shells on top, after draining the liquid.
Pour sour cream and two tablespoons of drained liquid, cover with breadcrumbs and bake in a low-heat oven for 20 minutes.
Chapter 6. Scallop.
A very valuable product is the scallop, especially the scallop muscle (meat), which contains from 10 to 19% protein, minerals, vitamins B, BI, B2, B12. Minerals include potassium, calcium, magnesium, iron, phosphorus, zinc, and iodine.
These mollusks go on sale without shells. The most delicious thing about a scallop is its muscle, which resembles a buffoon's cap.
It is customary not to boil scallops, but to fry them in oil, flavoring them with ketchup and horseradish. Once 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 site is no longer gray.
If the scallop is frozen, then before cooking it is defrosted in water at room temperature or simply in air and washed. Then immerse in boiling salted water and cook for 5-10 minutes. With this cooking, all the vitamins and high taste of scallop meat are completely preserved.
It will also take a little time to prepare fried scallop meat, jellied meat, scallop meat in mustard and dill sauces - delicate and savory dishes.
Minced scallop can be stuffed into cabbage rolls, dumplings, sour dough pies, and pancakes.
Canned food is also made from scallops. Fans of spicy appetizers will love the Scallop in Mustard Sauce. Anyone who loves the aroma 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 into rings, green onions are chopped. Cucumbers, onions or herbs are laid out on a plate in layers, scallop meat is placed on top, and the dressing is poured over.
Chapter 7. Lobsters and lobsters
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, the order of decapod crustaceans. The length of lobsters is up to 60cm. In total, there are about 100 species of lobsters, they are distributed mainly in warm seas.
Lobsters are similar in appearance 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 are delicious seafood, not inferior in protein and microelements to other invertebrates. Lobster meat is valued for its high content of easily digestible proteins, vitamins, macro- and microelements.
Lobsters and spiny lobsters are sold live, boiled and frozen, cut (necks only) and uncut. In rare cases, these crustaceans are sold raw frozen. Boiled lobster and lobster meat is a highly nutritious delicacy.
Before boiling lobsters and lobsters, they are thawed in water.
Cut lobsters (necks) are boiled for at least 8-10 minutes, uncut ones - 10-15 minutes, then cooled and peeled.
Place 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. The claws and legs are separated and the shell is split. Using a needle or toothpick, remove the meat, including from the tail part. 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 like this: we cut the abdomen and open it slightly. Season with white pepper, salt, grease with butter or mayonnaise and put in the oven. The meat begins to turn pink and protrude from the cut. When it turns white, the lobster is ready.
Lobsters are tasty even without any seasonings, and they are especially good with beer. Various dishes are also prepared from them.
Serve lobster and lobster with boiled rice and fresh vegetable salad.
Ingredients:
- Scallops - 1 kg.
- Bell pepper - 1-2 pcs.
- Carrots - 1-2 pcs.
- Onion - 2 pcs.
- Fresh cucumbers - 2-3 pcs.
- Garlic - 5-6 cloves.
- Vinegar - 1 tbsp. l.
- Sunflower oil.
- Sesame oil - 1 tbsp. l.
- Sesame - 1 tbsp. l.
- Sugar - 1 tsp.
- Spices (black pepper and chili).
- Salt.
For true gourmets
Scallop salad is the choice of a true gourmet who values not only exquisite taste in dishes, but also health benefits. Like other seafood, scallops are valued by chefs all over the world; they are often consumed raw, only sprinkled with lemon juice and olive oil.
But scallop salads are especially delicious, because when combined with fresh vegetables and aromatic dressings, the taste of this shellfish is fully revealed.
Scallop salad is a traditional dish served in almost every French restaurant. Many similar dishes are also found in Japanese and Korean cuisine. The salad is best prepared with fresh scallops, although canned or frozen will also work.
Recipes for salads with scallops are very diverse, and all because their tender and nutritious meat goes well with many foods. You can make a salad with scallops and chicken, fish, other seafood, all kinds of vegetables, legumes and herbs, cheese, eggs, bacon and mushrooms.
Most scallop salad recipes use mayonnaise, olive oil, soy sauce, and added spices as a dressing.
By the way, recipes for scallop salads will be useful for those who are watching their figure. The calorie content of shellfish is only 92 kcal per 100 g; in addition, it is a source of easily digestible protein, which makes it an ideal dietary product.
Scallop meat contains substances necessary for the body, such as vitamins B and PP, iodine, magnesium, zinc, iron, etc. The introduction of scallops into the daily diet will have a beneficial effect on the endocrine system, strengthen the immune system and reduce the risk of blood clots.
All the beneficial properties of this product can be felt if you use numerous recipes with photos that allow you to prepare a variety of scallop salads every day.
Preparation
Korean scallop salad will appeal to all lovers of spicy dishes. It is better to determine the amount of spices, vinegar and oil according to your own taste preferences, since what is indicated in the recipe may seem excessive or insufficient.
In the same way, you can not add ingredients such as onions or garlic, although without them the taste of the dish will not be as multifaceted.
- Rinse the scallops thoroughly (it’s better to take fresh ones; frozen ones will require a little more), then cut into halves or quarters depending on size. Place the scallops in a bowl, drizzle with vinegar and leave to marinate.
- Chop the onion into half rings and fry until golden brown in a large amount of oil.
- Cut carrots, sweet peppers and cucumbers into thin strips; you can use a Korean grater for this.
- Rinse the marinated scallops in plenty of cold water until the foam disappears completely. Then squeeze them out of excess liquid, sprinkle with sugar, spices and salt.
- Place scallops, chopped vegetables, slightly cooled onion and butter into a deep bowl.
- Sprinkle Korean scallop salad with sesame seeds and drizzle with sesame oil. If desired, you can add a little more vinegar. Mix everything thoroughly and leave for at least half an hour so that the snack is soaked.
Options
Very often, scallop salad is prepared with tomatoes, since it is with these vegetables that the taste of the shellfish goes best. For example, the following recipe will make a light, yet fresh and satisfying Mediterranean-style dish that is the perfect accompaniment or substitute for lunch.
- Grill scallops, sliced fennel, tomato slices and onion rings (purple lettuce and shallots).
- Before frying, all ingredients should be sprinkled with a mixture of sea salt and spices (paprika, thyme, black pepper, etc.).
- Prepare the dressing separately by mixing olive oil with lemon juice, mustard and spices.
- Combine all ingredients, pour over dressing and add chopped parsley.
- Toss the salad vigorously and place on a bed of arugula among individual plates.
Salad with scallops and tomatoes can be made without using a grill. For example, boil scallops and spinach, combine them with onion cut into half rings and cherry tomato halves. As a dressing, mix soy sauce with sunflower oil, pour it over the salad, add salt if necessary and mix well.
Very tasty and beautiful, as in the photo, scallop salad with tomatoes and Parmesan will stimulate your appetite and lift your spirits.
- To do this, fry the scallops in oil, combine them in a salad bowl with sliced tomatoes and hand-torn lettuce leaves.
- Drizzle the ingredients with olive oil, salt, add a small amount of paprika, mix and sprinkle generously with grated Parmesan.
Lovers of hearty dishes can prepare scallop salad with chicken.
- To do this, you need to boil chicken fillet and washed scallops, as well as hard-boiled eggs.
- Cut the ingredients in any convenient way, season with mayonnaise with the addition of garlic and chopped herbs.
The same scallop salad can be made with smoked chicken, and you can also add grated cheese or sliced tomatoes.
A very simple salad with scallop and canned peas will cope with sudden hunger. You just need to boil the scallops, cut them into slices, mix with chopped dill and green peas, mix and season with mayonnaise.
Sea scallops are bivalve mollusks, 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 should be thawed at room temperature or in the bottom drawer of the refrigerator. If you are lucky enough to find live shellfish, then when purchasing them it is advisable to pay special attention to their appearance and color. The pinkish-cream or grayish scallop meat should be column-shaped. Plus, it must have a clearly distinguishable marine aroma.
This gentle and very delicate product does not require long-term heat treatment. You need to cook it for no more than five minutes. Otherwise it will lose its softness. To enhance the juiciness and preserve the taste of the shellfish, it is recommended to briefly immerse it in cold milk, diluted half and half with water. Additionally, the best scallop recipes use minimal spices. Do not forget that an excess of seasonings can overwhelm the exquisite taste of meat. Having understood the intricacies of preparing shellfish, you can move directly to recipes for salads made from it.
Option with cucumber
This simple, but very flavorful and healthy snack contains a minimal set of ingredients. And the process of its preparation will not raise unnecessary questions even for novice cooks. To make a delicious scallop salad, you will need:
- 300 grams of frozen shellfish.
- Fresh cucumber.
- 3 large spoons of mayonnaise.
- Salt, parsley and ground pepper.
Frozen scallops are immersed in a pan filled with a liter of boiling water and boiled for no longer than three minutes. Then put them 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 finished appetizer is seasoned with mayonnaise, salted, peppered and gently mixed.
Option with eggs and tomatoes
This simple yet nutritious scallop and tomato salad is a great addition to a family dinner. It is prepared very quickly and easily. And all the necessary products can be purchased without any problems 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 onions.
- Salt and mayonnaise.
Cleaned shellfish are boiled in boiling water, drained in a colander, cooled and separated into fibers. Then they are combined with chopped eggs and tomato slices. Pre-fried onions are added to the almost finished salad with scallops. All this is salted, seasoned with mayonnaise and served.
Option with arugula
This light snack is served warm. It has an exquisite taste and pleasant aroma with an admixture of garlic and lemon. To prepare it you will need:
- Packaging of frozen scallops.
- A bunch of arugula.
- A dozen cherry tomatoes.
- A clove of garlic.
- Large spoon of lemon juice.
- A handful of pine nuts.
- Salt (to taste).
- Olive oil (for frying).
Scallops are defrosted in the lower compartment of the refrigerator. After that, they are placed in 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 remaining oil, lemon juice and salt are added there. The finished scallop salad is carefully mixed, decorated with tomato slices and sprinkled with pine nuts.
Option with mushrooms and shrimp
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 healthy. Since this scallop salad recipe requires the use of a specific grocery set, check in advance if you have on hand:
- 50 grams each of scallops and champignons.
- 40 milliliters of olive oil.
- 10 grams each of basil, olives, garlic and chili pepper.
- 20 milliliters of sunflower oil.
- 40 grams each 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 placed in a clean bowl. Lemon juice, salt, pepper and some olive oil are also added there. All this is put into the refrigerator for a short time.
While the shellfish are marinating, you can work on the remaining 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, place chopped vegetables and mushrooms, pre-mixed with salt, sugar, lemon juice and olive oil. Place fresh basil around the edges of the dish. Fried shrimp and marinated scallops are placed on it. The finished appetizer is decorated with halved cherry tomatoes, chopped olives and grated citrus zest.
Option with corn
This scallop salad is sure to please lovers of exotic appetizers. Since it contains a large amount of vegetables and herbs, it can be classified as a low-calorie dish. To prepare it you will need:
- 650 grams of scallops.
- A head of leafy green lettuce.
- 4 ears 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 placed in a deep bowl. Add salt, pepper, jalapeno, chopped onion, chopped cilantro and lime juice. All this is left for at least an hour and then placed on a flat plate lined with lettuce. Place salted corn kernels mixed with ground pepper and olive oil around. The finished salad with scallops is decorated with tomato slices, sprinkled with chopped garlic, avocado slices and lime slices.
Mango option
This interesting appetizer will certainly not leave exotic connoisseurs indifferent. To prepare it you will need:
- A dozen small scallops.
- A couple of teaspoons of sesame seeds.
- A dozen peeled boiled shrimp.
- Large spoon of olive oil.
- Mango.
- Avocado.
- Lime.
- Salt, ground pepper and watercress.
Mango and avocado are peeled, then cut into pieces and placed into serving bowls. Shrimp and watercress are also placed there. Scallops fried in olive oil are distributed on top. The finished salad is poured with lime juice and sprinkled with sesame seeds.
Ingredients Scallop Salad with Cucumbers
Cooking method
The scallop meat is boiled, cooled and cut into slices. Prepared cucumbers are cut into circles, onions into rings, green onions are chopped. Cucumbers, onions or herbs are laid out on a plate in layers, scallop meat is placed on top, and the dressing is poured over.
You can create your own 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 nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 148.2 kcal | 1684 kcal | 8.8% | 5.9% | 1136 g |
| 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 g |
| Water | 114.5 g | 2273 g | 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, folates | 4.7 mcg | 400 mcg | 1.2% | 0.8% | 8511 g |
| Vitamin C, ascorbic acid | 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 RR, NE | 1.694 mg | 20 mg | 8.5% | 5.7% | 1181 g |
| Niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 116.5 mg | 2500 mg | 4.7% | 3.2% | 2146 g |
| Calcium, Ca | 28.1 mg | 1000 mg | 2.8% | 1.9% | 3559 g |
| Magnesium, Mg | 10.5 mg | 400 mg | 2.6% | 1.8% | 3810 g |
| Sodium, Na | 7.5 mg | 1300 mg | 0.6% | 0.4% | 17333 g |
| Sera, S | 3.9 mg | 1000 mg | 0.4% | 0.3% | 25641 g |
| Phosphorus, Ph | 27.9 mg | 800 mg | 3.5% | 2.4% | 2867 g |
| Chlorine, Cl | 311.3 mg | 2300 mg | 13.5% | 9.1% | 739 g |
| Microelements | |||||
| 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 g |
| Copper, Cu | 71.5 mcg | 1000 mcg | 7.2% | 4.9% | 1399 g |
| Molybdenum, Mo | 4.8 mcg | 70 mcg | 6.9% | 4.7% | 1458 g |
| Nickel, Ni | 1.8 mcg | ~ | |||
| Fluorine, F | 135.4 mcg | 4000 mcg | 3.4% | 2.3% | 2954 g |
| Chromium, 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 |
Energy value Scallop salad with cucumbers is 148.2 kcal.
Main source: Internet. .
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.
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NUTRIENT BALANCE
Most foods may not 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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Ratio of proteins, fats and carbohydrates:
Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 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.
