Manna 

Scallop salads. Scallop salad with fresh vegetables

Salad with scallops and tomatoes turns out to be very juicy and tasty. Scallops are considered a real delicacy, but if cooked incorrectly, they are very easy to spoil.

Since frozen scallops are sold in our area, they must first be defrosted. The main thing is to remember that a product is frozen that has already passed all the necessary treatments, including steam. Therefore, we will marinate the scallops, and not expose heat treatment... For the vegetable "pillow" we will use juicy, ripe tomatoes and bright red onions, and to emphasize the taste of seafood - grain mustard.

So let's prepare necessary ingredients and let's start cooking!

Put the defrosted scallops in a bowl or deep container. Cut half the lemon into slices and remove the seeds. Gently put in a bowl and remember with scallops so that the seafood is wrapped lemon juice... Of course, you can simply pour over them with lemon juice, but then they will not "draw in" the aroma of the zest.

Sprinkle with salt and ground black pepper. Mix again and leave for 15-20 minutes.

At this time, wash the tomatoes, cut green cores out of the tomatoes and cut into slices. Put it on a plate.

Peel the red onion, rinse and cut in half. We will use half of the vegetable. Cut it into half rings and put them on the tomato layer.

Then put the pickled scallops on the onion. Cut the lemon slices into small pieces and place them on a dish as well.

Decorate the salad with washed fresh herbs, such as dill, and lightly salt.

Spread the grain mustard on the salad and sprinkle it vegetable oil... It is best to use extra virgin olive oil.

We will immediately serve the prepared dish to the table.

Step 1: defrost and boil scallops.

Exists the two most popular ways to defrost seafood... The first is natural defrosting when room temperature... The second - a bag of frozen scallops is placed in cold water on 3/4 hours... Especially sophisticated cooks sometimes dilute water with milk and defrost shellfish meat without packaging. The main thing here is not to miss the moment when "just a little bit" will remain until complete defrosting, otherwise the scallops will be saturated with milk and lose their taste. Which method is preferred depends on the time and experience available. So, put the thawed scallops in a saucepan, fill in cold water, add about a teaspoon of salt, a couple of pieces of black peppercorns and parsley root. Bring to a boil and cook over medium heat until tender ( about 5 minutes). Put the finished scallops in a colander and let cool.

Step 2: boil vegetables and eggs.

My potatoes and carrots, but not peeled. Cook until tender in lightly salted water. The readiness of vegetables can be checked by piercing the root vegetable with a wooden skewer or a toothpick - if it easily reaches the middle, then the vegetables are ready. In order for the vegetables to be easily peeled and not stick together when cutting, immediately after the end of cooking, drain the water, and place the vegetables themselves on 10-15 minutes into cold water. If there is time, after that they can be further cooled in the refrigerator. 2-3 hours... Cook the eggs separately. So that during cooking the shell does not crack and the eggs do not leak out, they need to be poured with cold water for cooking and add about a tablespoon of salt. Boil eggs after boiling 10-12 minutes... Then we immediately place it in cold water for 5-10 minutes.

Step 3: chop the ingredients and mix the salad.

Cut the cooled boiled scallop meat and pickled cucumbers into strips. Potatoes, carrots and 1 egg clean and cut into small cubes. In a large deep bowl, mix the chopped meat, vegetables, add canned peas without liquid, salt and pepper to taste, season with mayonnaise.

Step 4: Serve the scallop and vegetable salad.

Put the finished salad on a large serving dish or salad bowl. Top with finely chopped herbs. As a decoration, whole parsley leaves and a second cut into rings (half rings, figurines, roses, etc.) boiled egg... Serve the salad immediately after cooking. From drinks to a salad of scallops and vegetables, chilled white wine or moderately carbonated mineral water is ideal. Bon Appetit!

To defrost seafood, it is not advisable to use heat treatment, that is, defrost in the microwave, in the oven or hot water. Perfect option- natural defrosting at room temperature.

In order for the boiled vegetables to be well cleaned and not stick together when cutting, they must be cooled immediately after readiness in cold water or in the refrigerator.

Chicken eggs will not crack when welded if you pour them with cold water. Then the egg inside heats up simultaneously with water, which does not create a temperature drop, and the shell does not crack.

Any salads are best seasoned with mayonnaise just before serving. Then the ingredients of the salad will not have time to let the juice flow and the salad will not "flow".

Scallops are bivalve molluscs, 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, frozen seafood can be seen on the shelves of domestic supermarkets. They must be thawed at room temperature or in the bottom compartment of the refrigerator before using them. If you are lucky enough to find live shellfish, then when buying them, it is advisable to pay special attention to their appearance and color. The pinkish cream or grayish meat of the scallop should be columnar. On top of that, a well-discernible marine scent must emanate from it.

This delicate and very delicate product does not require lengthy 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 clam, it is recommended to immerse it for a short time in cold milk diluted in half with water. Besides, best recipes scallops are cooked with a minimum of spices. Do not forget that an overabundance of seasonings can clog refined taste meat. Having dealt with the intricacies of the preparation of the clam, you can go directly to the recipes for salads made on its basis.

Cucumber option

This simple yet highly flavorful and healthy snack contains a minimal set of ingredients. And the process of its preparation will not raise unnecessary questions even among novice cooks. To do delicious salad with a scallop, 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 saucepan filled with a liter of boiling water and boiled for no longer than three minutes. Then they are in a colander, cooled and cut into not too small pieces. The scallops prepared in this way are combined with slices of cucumber and chopped parsley. An almost ready-made snack is seasoned with mayonnaise, salted, pepper and gently mixed.

Option with eggs and tomatoes

This one is simple but enough nutritious salad with scallops and tomatoes will become a great addition for a family dinner. It prepares very quickly and easily. And all necessary products can be purchased without any problems at a nearby supermarket. To create such a snack, you will need:

  • A pound of scallops.
  • 5 ripe tomatoes.
  • 4 boiled eggs.
  • A couple of small onions.
  • Salt and mayonnaise.

The peeled shellfish are boiled in boiling water, put in a colander, cooled and disassembled into fibers. Then they are connected to chopped eggs and tomato slices. Pre-fried onions are added to an almost finished salad with scallops. All this is salted, seasoned with mayonnaise and served on the table.

Arugula variant

This snack served warm. It has an exquisite taste and pleasant aroma mixed with garlic and lemon. To prepare it, you will need:

  • Frozen scallop packaging.
  • A bunch of arugula.
  • A dozen cherry tomatoes.
  • A slice of garlic.
  • A large spoonful of lemon juice.
  • A handful of pine nuts.
  • Salt (to taste).
  • Olive oil (for frying).

The scallops are thawed in the lower compartment of the refrigerator. After that, they are laid out in a frying pan, greased olive oil, which has already been visited by pieces of garlic, and fry for one and a half minutes on each side. Mollusks prepared in this way are combined with arugula. The remaining oil, lemon juice and salt are also added there. Gently mix the finished salad with a scallop, decorate with tomato slices and sprinkle with pine nuts.

Option with mushrooms and shrimps

This interesting snack 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 recipe for scallop salad involves the use of a specific grocery set, check in advance if you have on hand:

  • 50 grams of scallops and mushrooms.
  • 40 milliliters of olive oil.
  • 10 grams each of basil, olives, garlic and chili.
  • 20 milliliters of sunflower oil.
  • 40 grams of yellow bell pepper, lemon and fresh cucumber each.
  • 30 g cherry tomatoes.
  • Sugar, black pepper and salt (to taste).

The defrosted scallops are cut into circles and placed in a clean bowl. Lemon juice, salt, pepper and some of the olive oil are also added there. All this is briefly put into the refrigerator.

While the clams are pickling, you can do the rest of the ingredients. Peeled shrimp are salted, pepper, 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, put vegetables and mushrooms cut into strips, pre-mixed with salt, sugar, lemon juice and olive oil. Fresh basil is placed around the edges of the dish. Fried shrimp and pickled scallops are placed on it. The finished appetizer is decorated with halved cherry tomatoes, chopped olives and grated citrus zest.

Corn option

Lovers of exotic appetizers will surely like this salad with scallops. Since it contains a large amount of vegetables and herbs, it can be classified as low-calorie meals... To prepare it, you will need:

  • 650 grams of scallops.
  • Head of leafy green lettuce.
  • 4 cobs 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 glass of 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. Salt, pepper, jalapenos, chopped onions, chopped cilantro and lime juice are also added. All this is left for at least an hour, and then placed on a flat plate lined with lettuce... Salted corn kernels are spread around, mixed with ground pepper and olive oil. Finished salad with scallops is decorated with tomato wedges sprinkled with chopped garlic, avocado slices and lime slices.

Mango variant

This interesting appetizer will surely impress connoisseurs of the exotic. To prepare it, you will need:

  • A dozen small scallops.
  • A couple of teaspoons of sesame seeds.
  • A dozen boiled shrimp, peeled.
  • A large spoonful of olive oil.
  • Mango.
  • Avocado.
  • Lime.
  • Salt, ground pepper, and watercress.

The mango and avocado are peeled and then cut into slices and placed in portioned bowls. Shrimp and watercress are also placed there. Scallops fried in olive oil are distributed on top. Sprinkle the finished salad with lime juice and sprinkle with sesame seeds.

It has long become a habit for us to set chic tables with an abundance of various dishes for festive and social events. The hot menu and appetizer recipes are thought out in advance and very thoroughly, because you really want to cook something original, and scallop salad is an excellent choice in this case.

There are many ways to prepare an appetizer with these seafood, but whichever option you choose, you are guaranteed to impress your guests.

How to choose scallops

Scallops, in fact, are bivalve molluscs, and rather nimble, unlike other marine shell-dwellers. In the process of mass catching, these babies very quickly escape from the nets, actively opening and closing the shell valves, as a result of which a lot of sand is filled in them.

After catching, these scallops are intensively cleaned, which does not in the best way affect the taste of the seafood. Therefore, from a gastronomic point of view, it is better to purchase shellfish harvested by hand by divers, which should be indicated by the appropriate labeling on the packaging.

How to cook scallops

Like other seafood, these delicacies must be cooked very quickly in order to maintain their delicate texture.

That is why the best of them are:

  • simmer for a couple of minutes in butter over high heat,
  • or fry in breadcrumbs.

What scallops taste like

The scallops taste like chicken meat with a slight sweetish aftertaste, and the texture is like boiled egg white.

According to reviews, scallops are really very tasty, so they should definitely be cooked at home for a holiday, replacing the traditional Olivier with this wonderful culinary find.

Simple and quick recipe creative salad will undoubtedly become the most favorite in your collection festive dishes... Don't believe me ?! Try it yourself.

Ingredients

  • Peeled shrimps - 16 pcs.
  • Scallops - 9 pcs.
  • Cold smoked salmon fillet - 120 g
  • Mustard "Dijon" - 20 g
  • Raw egg yolk - 1 pc.
  • White vinegar- 50 ml
  • Olive oil - 100 ml
  • Butter - 100 g
  • Fresh lime - 20 ml
  • Green asparagus (green beans) - 80 g
  • Lettuce leaves - 100 g
  • Kernels walnut- ½ tbsp.
  • Salt to taste.

How to make scallop salad

  1. Melt the butter in a frying pan and fry the shrimp, peeled of shell and scallops, in it for no more than 2 minutes over high heat.
  2. Cut the salmon fillet into oblong small slices. Green beans should be cut into small pieces and boiled in salted water until tender. Tear lettuce leaves into small random pieces.
  3. Cooking the dressing sauce. With a mixer at low power, beat the mustard until smooth, egg yolk, wine vinegar, and then add olive oil and lime juice without pulp in a thin stream. Salt the sauce to taste.
  4. Combine all seafood, fish, asparagus and lettuce leaves in a common bowl, add some salt if necessary and put on portioned dish, pouring sauce on top and sprinkle with crushed nuts.

On our website you can also find great recipes seafood salads:

And also for you, a selection of salads with red fish is presented on our culinary portal:

Hot salad "Lick your fingers": express recipes

Ingredients

  • Chanterelle mushrooms - 0.35 kg + -
  • Scallop- 0.5 kg + -
  • Shallots - 1-2 pcs. + -
  • Arugula - 100 g + -
  • - slice + -
  • - 5 branches + -
  • - 70 g + -
  • - 60 ml + -
  • — 1/3 tbsp or to taste + -

How to make scallop salad

You can cook this delicious treat with your own hands in a matter of minutes.

  • In a frying pan in butter, fry finely chopped onions until golden, then add chopped garlic and chanterelles chopped in small pieces. We fry everything until mushrooms are golden.
  • In another frying pan in olive oil over high heat, simmer the scallops (2-3 minutes), and then mix them with mushrooms and finely chopped parsley, not forgetting to salt to taste.

On each portioned dish we line arugula, on top of which we put salad.

Salad with scallops "Gourmet"

Unmatched combination classic vegetables and exotic seafood - the best choice for the buffet table. Refinement and simplicity, freshness and originality, what is needed for a new look at holiday cooking.

Ingredients

  • Sea scallops - 0.2 kg
  • Fresh cucumber - 1 pc.
  • Fresh tomato - 1 pc.
  • Finely chopped green onions - 1-2 tablespoons
  • Red salad onions - ½ head
  • Avocado pulp - 1 fruit
  • Parsley greens - 3-5 sprigs
  • Olive oil - 45-50 ml
  • Sesame seeds - 1-2 tablespoons
  • Salt to taste.

  1. Chop the lettuce red onion into very thin, almost transparent quarter rings. Finely chop the parsley.
  2. Grind the peeled cucumber and avocado pulp into medium-sized cubic slices (5-7 mm).
  3. Cut the tomato into four slices, cut out the entire juicy core with seeds, and cut the pulp into the same pieces as the cucumber and avocado.
  4. Fry the scallops for 1.5 minutes on each side in a highly heated frying pan with the addition of olive oil over high heat.
  5. In a common container, mix all the chopped vegetables and scallops. Salt the salad to taste, season with olive oil and sprinkle on top green onions and sesame seeds.

The scallop salad recipes presented today will be the most the best decoration any table.

Ingredients:

  • Scallops - 1 kg.
  • Bell pepper- 1-2 pcs.
  • Carrots - 1-2 pcs.
  • Onions - 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 - choice true gourmet who appreciates in dishes not only exquisite taste, but also health benefits. Like other seafood, scallops are appreciated by culinary experts all over the world, they are often consumed raw, only sprinkled with lemon juice and olive oil.

But scallop salads are especially tasty, because in combination with fresh vegetables and aromatic dressings, the taste of this mollusk is revealed in its entirety.

Scallop salad - a traditional dish, which is served in almost every French restaurant. Many similar dishes are also found in Japanese and korean food... The salad is best prepared with fresh scallops, although canned or frozen will work as well.

Recipes for scallop salads are very diverse, and all because their tender and nutritious meat goes well with many products. 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, as well as the spices added to them.

By the way, scallop salad recipes are useful for those who follow the 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.

The meat of scallops contains such essential substances for the body as vitamins of group B and PP, iodine, magnesium, zinc, iron, etc. Introducing scallops into the daily diet will have a beneficial effect on the endocrine system, strengthen immunity and reduce the risk of blood clots.

Everything beneficial features You can feel this product if you use the numerous recipes with photos that allow you to cook a variety of scallop salads at least every day.

Preparation

Korean style scallop salad will appeal to all lovers spicy dishes... The amount of spices, vinegar and oil is best determined according to your own taste preferences, as indicated in the recipe may seem excessive or insufficient.

Likewise, you don't need to add ingredients such as onions or garlic, although without them the taste of the dish will not be as multifaceted.

  1. Rinse the scallops thoroughly (it is better to take fresh ones, you will need a little more frozen ones), then cut into halves or quarters, depending on the size. Place the scallops in a bowl, drizzle with vinegar and leave to marinate.
  2. Chop the onion in half rings and fry until golden brown in a large amount of oil.
  3. Carrot, Bell pepper and cut the cucumbers into thin strips, for this you can use a Korean grater.
  4. Rinse the pickled scallops in plenty of cold water until the foam completely disappears. Then squeeze them out of excess liquid, sprinkle with sugar, spices and salt
  5. In a deep bowl, put the scallops and chopped vegetables, slightly cooled onions together with butter.
  6. To sprinkle korean salad with scallops sesame seeds and drizzle with sesame oil. You can add some more vinegar if you like. Mix everything thoroughly and leave for at least half an hour to soak the appetizer.

Variants

Very often, scallop salad is prepared with tomatoes, since it is with these vegetables that the taste of shellfish is best combined. For example, the following recipe will help you make a light yet fresh and hearty Mediterranean-style dish that will perfectly complement or even replace your meal.

  1. Grill scallops, sliced ​​fennel, tomato slices and onion rings (purple salad and shallots).
  2. All ingredients must be sprinkled with a mixture before frying. sea ​​salt with spices (paprika, thyme, black pepper, etc.).
  3. Prepare the dressing separately by mixing olive oil with lemon juice, mustard and spices.
  4. Combine all ingredients, pour over the dressing and add chopped parsley.
  5. Stir the salad vigorously and place in separate bowls on the arugula pillow.

Scallop and tomato salad can be made without grilling. For example, boil scallops and spinach, combine them with chopped onions and halves of cherry tomatoes. As a dressing, mix the soy sauce with sunflower oil, pour 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 appetite and cheer up.

  1. To do this, fry the scallops in oil, combine them in a salad bowl with sliced ​​tomatoes and lettuce leaves torn by hands.
  2. Pour olive oil over the ingredients, season with salt, add a little paprika, mix and sprinkle generously with grated Parmesan.

Lovers hearty dishes can make scallop salad with chicken.

  1. To do this, you need to cook chicken fillet and washed scallops and hard-boiled eggs.
  2. Cut the ingredients in any convenient way, season with mayonnaise with garlic and chopped herbs.

The same scallop salad can be made with smoked chicken and also add grated cheese or sliced ​​tomatoes.

A very simple salad with scallop and canned peas cope with sudden hunger. You just need to boil scallops, cut them into slices, mix with chopped dill and green peas, mix, seasoning with mayonnaise.