SCALLOP – Good Source of Nutrition
Scallop is a type of shellfish with meat that is ivory white. The meat is delicious with a sweet taste. It is often used for appetizers but it can also be cooked.
It is a good source of many nutrients including protein, omega-3 and essential minerals such as as magnesium and zinc. In addition, scallop also helps to protect heart health, reduces cholesterol, treats diabetes and prevents colon cancer.
In Vietnam, scallop meats can be used for dried stew or fried with pineapple, cucumber and onion, then served with rice. A favorite in local restaurants is when the scallop is grilled and topped with fried spring onion or cheese. For Vietnamese homes, scallop meats soup is prepared with cowslip creeper flower
In Japan, fresh scallop sushi is popular. Other dishes with scallops include Japanese Salad, Miso-Glazed Grilled Scallops, Scallop with Mustard Miso Sauce, Udon Noodles with Scallop and Baby Pak Choy to name a few.
Scallop is used in many cuisines all over the world. Some dishes include Scallop with Asparagus and Shiitake mushrooms, Spicy Scallop and Bean Thread Boodle Salad, Scallop Bo’Poy Warp Panini, Skewered Scallops with Rosemary, Bacon wrapped Scallops with Garlic Butter Sauce.
Here are some ways to enjoy scallops with family and friends.
- Fried Scallops with Satay
+ 500 gram scallops meat
+ 2 tablespoon vegetable oil
+ 1 tablespoon satay
+ 1 teaspoon sugar
+ Marinate scallop with seasoning for 5 minutes. Heat a large skillet over medium high heat. Add vegetable oil, and then add scallops. Quick cook for 1 minute then transfer to plate.
+ Garnish with coriander and serve.
- Scallops stewed with Bean Thread Noodle
+ Bean thread noodles
+ Garlic chopped
+ Soy sauce
+ Green Chili and red chili chopped, spring onion chopped
+ Wash scallop, gently take the shell off
+ Wrap bean thread noodle on scallop, sprinkle the mixed seasoning on top, (can add some soy sauce)
+ Steam for about 5-6 minutes. Then, sprinkle some green onions. Serve.
- Japanese Salad
+ 4 asparagus stalk
+ Zucchini 1 piece
+ Scallops 3 pieces
+ Cherry tomatoes 4 pieces
+ A mixture of spices «Kurikaki» 1 tablespoon
+ Sprouts green peas 5 g
+ Lemon juice 1 tsp
+ Olive oil 10 ml
+ Salt to taste
+ Vegetable oil 10 ml
+ Ground black pepper to taste
+ Cut the zucchini with the skin. You can use a grater to create beautiful stripes, similar to watermelon. Cut zucchini in half, clean the core, and the remaining pulp is cut into slices as thick as a centimeter.
+ Use a peeler to clean the asparagus stalks. Cut the stems diagonally (about 4 cm in length).
+ Divide each cherry tomato into five or six rings.
+ In a saucepan, boil a liter of water and salt then blanch asparagus (three or four minutes) and zucchini (about two minutes). Quickly transfer vegetables to in ice water and let them stand for a few minutes. Drain on paper towels.
+ Fry the scallops until golden brown. Remove from heat, cover and leave for a few minutes.
+ Slightly warm the asparagus and zucchini in olive oil. Do not fry. Put the vegetables on the plate, then put the scallops and tomato rings. Sprinkle the salad with lemon juice, sprinkle generously with a mixture of Japanese spices «Kurikaki» pea sprouts and serve.
+ 2 tablespoons miso
+ 2 tablespoons mirin
+ Vegetable oil
+ Sesame seeds and sliced scallions.
+ Prepare charcoal or gas grill.
+ Rub the grill with a little oil and put it 3 or 4 inches from the heat.
+ Thread the scallops into skewers.
+ Brush with vegetable oil and grill until they’re brown.
+ When they’re almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done.
+ Garnish with sesame seeds and sliced scallions.
- Rosemarry – Skewered Scallops
+ 12 large diver scallops, side muscle removed
+ 4 6-inch sprigs rosemary
+ 2 tablespoons extra virgin olive oil, plus more for brushing
+ Kosher salt and freshly ground black pepper
+ 1 large lemon, halved crosswise
+ Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Place lemon halves, cut side down, on grill.
+ Grill scallops until golden brown and just opaque in center, 3 to 4 minutes per side. Transfer to plates and serve caramelized lemon halves on the side for squeezing over.
+ 4 slices bacon, diced
+ 1 pound scallops
+ Kosher salt and freshly ground black pepper, to taste
+ 1/2 cup unsalted butter
+ 3 cloves garlic, minced
+ 1/2 teaspoon dried oregano
+ 1/2 teaspoon dried basil
+ 1/2 teaspoon crushed red pepper flakes, optional
+ 2 tablespoons chopped fresh parsley leaves
+ Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
+ Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
+ Melt butter in the skillet. Add garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops.
+ Serve immediately, garnished with parsley, if desired.
+ 6 fresh asparagus spears, cut diagonally into 1 1/2-inch pieces
+ 4 tablespoons (1/2 stick) butter
+ 6 fresh shiitake mushrooms, stemmed, caps sliced
+ 1 tablespoon minced garlic
+ 2 tablespoons grated onion
+ 1/4 cup soy sauce
+ 3 tablespoons sake
+ 1 teaspoon hon-dashi, Japanese bonito-type soup stock granules, is sold at Asian markets.
+ Pinch of cayenne pepper
+ 10 sea scallops
- Directions + Cook asparagus in medium saucepan of boiling salted water 1 minute. Drain.
+ Melt 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms and garlic; sauté until mushrooms are tender, about 5 minutes. Add onion; stir 1 minute. Add soy sauce, sake, hon-dashi and cayenne; simmer until sauce thickens slightly, about 3 minutes. Remove pan from heat.
+ Melt remaining 2 tablespoons butter in heavy medium skillet over high heat. Season scallops with salt and pepper. Add scallops to skillet and sauté until almost cooked through, about 3 minutes. Add asparagus and toss until heated through, about 1 minute. Add sauce and simmer 1 minute.