Scallops are usually prepared by sautéing them in butter, or by coating them in breadcrumbs and frying them together. They are usually served with a semi-dry white wine.

Scallops are then served in a quiche or pan-fried as an appetizer.

The Japanese like to serve scallops with their sushi and sashimi, while the Chinese eat scallops mainly in the Guangdong and Hainan regions, where they like to cook them in soups.

Scallops are an extremely popular shellfish in both Eastern and Western recipes. There are two types of meat in scallops, one is the scallop's integumentary muscle, which is white and very meaty, and the other is the meat distributed around the integumentary muscle, which is red and soft. Usually, only the integumentary muscle is taken as an ingredient in scallops, while the reddish meat around it is discarded.

We often see some food poisoning due to eating unclean scallop products, so how can we clean scallops when we eat them?

In order to scallops look good, save a long period of time, the hotel food court like "fresh" scallops, some unscrupulous traders in order to keep fresh and the pursuit of good looks, the scallops with chemical products, "face": "Jiao Ya "bubble out of scallops; formaldehyde can make spoiled scallops "back from the dead", sodium benzoate can make scallops "eternal youth" ...... how can we remove these The first thing you need to do is to get rid of all these harmful substances.

Put them all in a pot! Then add a little detergent to the water ! The part of the water that is covered by the detergent is cut off from the air and the scallops will feel oxygen deprived in the water ! They'll stretch their bodies out to breathe! This achieves the effect of cleaning!!!! Change the water a few more times if you want it to be cleaner! Add detergent! Attention! Just add the right amount of detergent, not too much! Otherwise they can't breathe in it, and it's easy to suffocate and die!

Detergent can kill harmful microorganisms remaining on the surface of scallops; residual clean water is alkaline, which can promote the degradation of acidic pesticides. In addition, do not soak scallops with detergent such as washing spirit, these substances are difficult to clean, easy to remain in the scallops, resulting in secondary pollution.

Experts said that in fact, we eat scallops in our daily life, it is best not to go to the street stalls to eat, or should be eaten at home, must pay attention to scallop hygiene and cleanliness. Live scallop purchase

First of all, you should choose the shell color is more consistent and glossy, uniform size of the scallop, can not choose too small, or because of the meat is less than the value of the food; and then look at the shell is open, live scallop will be affected by the external forces will be closed, and open can not be closed for the dead scallop, can not be selected.

Purchase of chilled scallops

Chilled scallops in the purchase of the first to see whether the appearance of white, and then look at its thawed, pure scallop meat yield, the size of the particles and the degree of uniformity, crushed whether more and freshness, in order to decide whether to choose. Generally speaking, chilled scallops with a yield of about 70%, white color, large and full grains, high freshness, no broken grains, or no more than 10 broken grains per 500 grams are qualified.

Materials: scallops, small green peppers, garlic, green onions, soaked fungus, green onion oil, soy sauce, vinegar, salt, monosodium glutamate (MSG).

Practice:

(1) Not eaten scallops, peel out the meat.

(2) Boil water with salt, put the scallops in to cook a little.

(3) Remove the scallops and let them cool.

(4) Slice the garlic, cut the small green pepper into rings, cut the small onion into small pieces, and soak the fungus.

(5) small onions in a bowl, oil heating drizzle.

(6) add soy sauce, vinegar, salt, monosodium glutamate (MSG), and then drizzle the green onion oil, mix well. The whole thing is done.

Scallop and mushroom with ginger and scallion

Materials: 300g scallops, 250g mushrooms, ginger, green onion, cilantro, vegetable oil, olive oil, salt, pepper, cooking wine.

Practice:

(1) Marinate the scallops with a little salt and pepper for a moment.

(2) Cut mushrooms in half and blanch them in boiling water.

(3) Dredge the scallops in a little flour before heating the pan.

(4) Pour more vegetable oil into the pan than you would use for sauteing and add the flour-dusted scallops.

(5) Fry them on both sides until golden brown, and pour off the oil from the pan.

(6) Replace the pan with a hot one, pour in a little olive oil and add the ginger.

(7) Add the mushrooms and sauté over high heat.

(8) Pour in the fried scallops.

(9) Season with a little salt, pepper and cooking wine and stir-fry well.

(10) Then add green onions and cilantro, stir well off the heat on the plate.

Scallion fried scallops

Materials: 200g scallops, scallions, oil, salt, soy sauce, pepper, garlic, ginger, water.

Practice:

(1) Remove mud and dirt.

(2) Mince the garlic, slash the scallions, and shred the ginger.

(3) Sit oil in a pan.

(4) Explode the garlic and onion and ginger.

(5) Add scallops and stir fry.

(6) Add soy sauce, salt and pepper.

(7) Stir fry on high heat.

Winter melon scallop soup

Materials: one and a half kilograms of winter melon, scallops seven or eight, green onion oil, water, salt.

Practice:

(1) winter melon washed, cut into pieces, chopped green onions ready to burst pot with.

(2) scallops clean, wash and spare.

(3) hot pot of oil, oil is hot after the square scallions stir-fried, put the winter melon, stir fry evenly, add a bowl of water .

(4) When the water boils, put the scallop meat, add the right amount of salt, cover, medium-low heat stew until the winter melon transparent.

(5) Out of the pot.

Scallops with garlic

Main ingredients: cut off half and cleaned scallops, vermicelli, garlic, ginger, a little green onion.

Seasoning: salt, soy sauce (optional), vegetable oil.

The recipe is very simple. Soak the vermicelli in water to soften it, mince the garlic, ginger and green onion, mix them together, add salt and also add a moderate amount of light soy sauce. Spread the mixed vermicelli on the shellfish and place the scallops on a plate. Cover and steam for about 5 minutes, drizzle with a little oil and you're done.

1, first look at the raw materials: use a brush to brush the scallops on both sides clean, fans 1 hour in advance with cold water to soak soft, cut 2, scallops have a flat side, the other side is convex, the flat side of the flat side of the lower side of the spare 3, with a knife close to the flat surface, cut the linking muscle, open the scallop, take down the shellfish. Retain the convex shell, easy to stuff fans ah 4, remove the black sac and debris, rinse with water 5, garlic grain must be washed with water to clean the mucus, take half of the pot to fry into a golden brown, mixed with the other half of the white garlic 6, garlic grain and fan mix, add salt; chicken essence; pepper mix 7, will mix the garlic grain fan spread in the scallop shells, and then yards of good shellfish 8, the iron skillet empty boil for 3-5 minutes, then brush the oil, yards of good scallops 9, Cover, medium heat for 5 minutes, you can turn off the fire 10, pour a little soy sauce, sprinkle a little chopped pepper, you can serve.

Scallops washed and dissected meat, shells were also washed for use. Shells placed on the plate, in turn, the shellfish water amalgamated sediment, placed in the shell, garlic with soy sauce, vinegar, salt, monosodium glutamate seasoning (according to personal taste), pouring meat on. Into the drawer to steam. Open the pot 3 - 5 minutes can be. May as well try.

General market scallops, meat removed, put in the water with chopsticks in one direction, stirring, sediment will be precipitated, and sometimes buy back will be stuck with more sediment, it is necessary to carefully clean, especially some of the edge of the shellfish, it is not easy to clean up, be patient.

In fact, garlic scallops there is a simplest way to do:

Wash the fresh scallops outside the dirt, available toothbrush brush.

Put a steamer in the water steam, open high heat and then turn to low heat two or three minutes to get it done, will be steamed after the scallops to remove one side of the shell, arranged in a dish, evenly drizzled with garlic, out of the pot on the way.

The garlic is popped in an iron pot. (That is, in an iron pot in a little oil, the garlic in the pan slide a little, you can put some chicken, salt and other seasonings, or not, I usually put a little red pepper first fried, and then put the garlic).

Scallops in black bean sauce

Raw materials: a bunch of fresh scallops, a small handful of vermicelli, green onions, ginger if, soy sauce, cooking oil, hot sauce.

Practice: first prepare the fans, put into boiling water to cook, rinsed under cool water, to be used. Wash the scallops, green onion and ginger shredded, put some green onion and ginger shredded on the scallops, on the steamer steamer. If you don't have a steamer, you can also use other utensils to steam. Wait until the scallop meat white, do not steam too long, scallop meat will shrink. My experience is 5-10 minutes. After potting, you can spread the vermicelli on top of the scallops or underneath them, depending on your preference. I like to lay it on top and eat it with the scallops.

Meanwhile, heat the oil in a wok, add the remaining green onions and ginger and a little bit of the hot sauce until fragrant, add the soy sauce, I would add the scallop juice left over from steaming the scallops, bring to a boil, and pour it directly on top of the scallops.

Personal preference is to add vermicelli to combine the different textures of the scallops to stimulate different sensations in the chewing. Try it, it's simple but full of flavor, comparable to what you'd get in a restaurant! Vermicelli first soaked soft, then placed directly on the washed scallops, and then put on the tempeh, you can properly add a little salt (8 can be too much), into the cage on the steam. High heat, 3 minutes. Turn off the heat, smother for 2-3 minutes, it is ready. Steamed scallops with black beans is done.

Spicy scallops

There is another way, is last week I got myself at home. Wash the scallops. Steam them in a cage (same method as above). Meanwhile, take another small bowl, scoop two small spoons of yellow bell pepper, and add a handful of chopped scallions. When the oil in the wok is hot, pour the oil quickly into the bowl. Then pour it over the steamed scallops. Haha, it becomes Garlic Yung Shallot Oil Scallops. Actually, I should have minced the garlic, but I found it troublesome. In addition, I like to eat yellow lantern chili, and this chili is originally added to the garlic. So I was lazy. I didn't expect the flavor to be surprisingly good.

The key point: make sure to brush the scallop shells carefully, and also remove the whisker-like feet from the shells by hand. If you leave the feet on, you won't be able to make good scallops.

How to do it:

1. Separate the leaves from the stems of the parsley and chop the leaves;

2. Chop the garlic into pieces;

3. Choose a deeper pot. Put the scallops in first, followed by the onion, then the parsley stems;

4, put in the minced garlic, and finally the pepper, lemon juice, white wine, and 2 tablespoons of butter;

5, cover the pot with a lid and cook it over a medium heat;

6, shaking the pot as often as you can;

7, wait until the scallop's shell opens, then fish out all of them, add 2 tablespoons of butter to the soup, and boil it;

7, when the scallops' shells open up, fish out all of them, add 2 tablespoons of butter to the soup, and add 2 tablespoons of butter to the soup. Add 2 tablespoons of butter to the broth and bring to a boil;

8. Return the scallops to the pot and scatter the chopped parsley leaves evenly over the top.

Change the previous scallop practice, the tender scallop meat cut into julienne braised with wild mountain mushrooms, shredded peppers, taste more fresh and sweet.

[Ingredients/Seasoning] 8 scallops 1/3 cup garlic barbecue sauce

[Procedure]

(1)Wash and drain the scallops, and put them into a baking dish;

(2)Put the garlic barbecue sauce into the scallops, and then put 1/2 tablespoon into each scallop, and then make 8 scallops in the order;

(3)Preheat the oven at 200 degrees Celsius, and then put the scallops into the oven. About 20 minutes, until cooked, clip out, put into the dish can be eaten;

(Alternatively, you can put shrimp, flowers, vegetables and other emissions in the scallops at the same time, and then drizzled with the sauce and baked, or baked scallops out, and other seafood together with the stir-fry to become a mixed sauce, drizzled on the rice, the color and flavor of the full);

Other accessories such as garlic, herbs, butter, white sauce, creamy cheese, pepper, etc. also Other side dishes such as garlic butter sauce, creamy cheese, and chili peppers also have a distinctive flavor! Here are some special seasonings for grilled scallops:

1 Garlic seasoning: minced garlic, chopped green onion, chopped cilantro, soy sauce, sugar, sesame oil.

Practice: pour minced garlic, soy sauce, sugar, sesame oil, water into a bowl and mix well, pour in a medium pot and bring to a boil, reduce heat and cook for 6 minutes to make garlic sauce;

2 black bean seasoning: 5 grams of butter, 5 grams of salt, 10 grams of sugar, 3 grams of soy sauce, 5 grams of broth. (Fresh scallops will be with a naturally sweet flavor, so it's best to keep the seasoning simple, or else it will cover the original flavor of the ingredients. Adding dark soy sauce appropriately gives the seafood a little extra black bean flavor. )

3 Pepper seasoning: 5g peppercorns, moderate ginger, 2 tablespoons (30g) garlic, 1 teaspoon (5g) crushed red pepper, 1 tablespoon (15ml) yellow wine, 1 tablespoon (15ml) soy sauce, 1 tablespoon (15ml) soy sauce, 3 tablespoons (45ml) stock, moderate oil.

Heat the oil over medium-low heat, stir in the ginger slices, then lower the heat to low and stir in the wine, soy sauce and soy sauce. Turn off the heat and take out the ginger slices do not, the pot of soup for the sauce.

With the oil fried flavorful peppercorns, crushed garlic, crushed red pepper, the oil with a spoon evenly spread on each scallop can be. (Tip: red pepper is mainly for the scallops more beautiful, the amount should not be more, otherwise it will affect the original flavor of the seafood itself. Garlic may wish to put more, very delicious.)

Vanilla Butter White Sauce

Preparation: Preheat oven to 220 degrees.

Ingredients: 6 scallops (medium size)

10g of butter, 15g of garlic, 20g of cheese, 1 tsp of salt (about 4g), 1/2 tsp of white pepper, 2 tsp of brandy (or white wine) (10ml).

How to make the scallops:

1: Crack the scallop shells with a knife, cut along the scallop column (the round white meat in the center) where it meets the scallop shells, remove that side of the shells, remove the scallop guts, wash with water, and wipe dry; (you can also ask the person who buys the scallops to do it for you)

2: Marinate the scallops for 10 minutes in a small amount of salt, pepper, and brandy. Marinate the scallops with a little salt, pepper and brandy for 10 minutes;

3, press the garlic with a garlic press into a garlic paste, and put it into the microwave oven with the butter to heat up for about 1 minute and a half, so that the butter melts and the garlic bursts out with flavor;

4, add salt and pepper to the garlic butter sauce to taste, and spread the butter-garlic sauce evenly over the scallops;

5, slice the cheese into julienne strips, and spread them evenly over the scallops (the quantity of cheese depends entirely on your own preference);

5, cut the cheese into shreds, and spread them evenly over the scallops. (The amount of cheese is entirely up to you);

6. Preheat oven to 220 degrees Celsius, place the scallops in the oven, and bake on both sides of the grill for about 13 minutes, until the cheese is browned.

ps:

1, if you do not have brandy you can use white wine instead, do not recommend using wine.

2, the shell itself is very fresh flavor, so it is best not to put monosodium glutamate and so on, so as to avoid destroying the natural fresh flavor, do not put more salt.

3, because the garlic in this dish needs to be very fine, so it is better to use a garlic press.

4, the cheese can be chosen according to your own taste.

5, butter melted in a pan, sauteed garlic can also be, if you save time to use the microwave.

6, each family's oven temperature is not the same, so pay attention to watch the fire.

Scallops baked in coconut

Scallops, red bell peppers, yellow bell peppers, green onions, onions, nine layers of tartar, garlic, lemon juice, butter

Salt, pepper.

Method of Preparation

(1)Marinate scallops with lemon juice, garlic paste, salt and pepper and set aside.

(2) Start by chopping the red round pepper, yellow round pepper, onion, nigella, green onion and sprinkle evenly over the scallops, then top with butter.

(3) Put the scallops in the oven to cook, remove and serve.

Steamed scallops with mushroom sauce

Raw materials: 2 scallops, 2 tablespoons of mushroom sauce, green onion and ginger.

Practice:

1, clean the scallops, drop 1 drop of yellow wine;

2, in the scallops covered with a spoonful of Sichuan spicy Xiang flavor mushroom sauce, sprinkle a little onion, ginger and garlic;

3, steamer pot until the water boils, put the scallops, steam for 5 minutes on high heat.

Scallops with enoki mushrooms

Raw materials:

Scallops, garlic, small green peppers, enoki mushrooms, salt, chili oil and so on.

Practice:

1, clean scallops directly on the pot steam, enoki mushrooms remove the root, wash and spare, small green pepper cut.

2, steamed scallops to remove the shell, the meat stripped out.

3, the pot of water boiling, add a spoonful of salt in the water, the enoki mushrooms blanched in the pot, and then fish out quickly through the cool water.

4, two cloves of garlic crushed, enoki mushrooms, scallops, green peppers, garlic paste, chili oil and moderate salt, a few drops of sesame oil can be mixed well.

Grilled shrimp scallops

1. scallop prawns washed, prawns open back, scallops from the shell dissected down.

2. Garlic pounded into garlic paste, and sea salt olive oil mixed into seasoning oil. (Butter can also be added, according to personal preference)

3. Preheat the oven to 175 ° C.

4. Add the prawns and scallops and bake for about 15 minutes.

5. Finally sprinkle with fresh parsley.

Steamed Scallops with Garlic Vermicelli

Information:scallops, vermicelli, garlic paste, moderate amount of consumed oil, black bean sauce for steaming fish, cooking wine, diced bell pepper, moderate oil.

Operation:

1, put a small handful of vermicelli into warm water to soften.

2, garlic cloves with a garlic clover into garlic paste.

3, and then in the bowl of garlic puree add appropriate amount of oil, soy sauce, cooking wine, mix well and wait for use (this can be based on personal preference to mix freely).

Two, clean scallops:

1, scallops under running water with a small brush on both sides.

(Don't buy large openings of scallops, that is warped off. (Be careful with the micro-openings: don't let it catch you by surprise).

2, put the clean scallops into boiling water and cook for 2-3 minutes, turn off the heat when all the big openings are open.

3, then fish out and put in cold water to rinse well.

4, again with a small brush to the shell inside and outside are clean, and then tugged to remove the scallop meat peripheral sandbag and skirt.

5, with a knife in the scallop meat cross-hatched, easy to taste (I bought a large scallop, small, do not scratch).

6, clean scallops with shells to be used (a piece).

Three, steamed scallops:

1, in order to soak the softened fans neatly arranged in a circle of scallop meat.

2, and then poured on the blended garlic paste material.

3, and finally put the water into the steam drawer on the steamer for 2-3 minutes, to smell the aroma of garlic paste shall prevail.

4, fresh with incense, and finally some other garlic paste or diced bell peppers, the pan into the right amount of oil, after the heat will be added to the garlic paste popping aroma can be drizzled on the scallops.

Steamed scallops in black bean sauce

Materials:

Scallops, black beans, vermicelli, garlic, salt, white pepper, cooking wine, green onion, red pepper, oil.

Practice:

1, scallops in half, remove the viscera (can be completed by seafood sellers), vermicelli soaked in hot water to soften.

2, wash and wipe dry water with salt, cooking wine, white pepper slightly marinated.

3, the tempeh chopped, and garlic rubbed together on the scallop meat, each scallop meat around some fans

4, on the fire steam 5, 6 minutes.

5, take out the plate, put the shredded green onion, red pepper on the scallop meat, frying pan under the right amount of oil, when hot, dripping on the scallops can be.

Vermicelli scallops

Raw materials:

10 scallops, 30G vermicelli, pepper, 3 slices of ginger, 2 tablespoons of garlic, red and green pepper, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, oil.

How to make:

1. Wash the scallops, separate the meat from the shells, and soak the vermicelli in warm water to soften.

2, medium-low heat to heat the oil, popping ginger, and then the cooking wine, soy sauce and soy sauce poured in, skimming the ginger, leaving the soup.

3: Put the vermicelli under the shellfish one by one, yard into the pot, drizzle with the finished sauce, and steam over medium-low heat for 5 minutes.

4: Heat the oil in a frying pan, stir-fry the garlic, crushed red and green peppers and peppercorns, then sprinkle evenly over each steamed scallop. Suitable

General population can be eaten. High cholesterol, high blood fat body, as well as suffering from goiter, bronchitis, gastric diseases and other diseases can also be. Rich in protein, omega-3 fatty acids, B vitamins, magnesium and potassium, low calorie and no saturated fat. Regular consumption of scallops can help prevent heart disease, stroke and Alzheimer's disease. Weight watchers should consume them appropriately.

Don't

People with chronic diseases should eat with caution. Shellfish are cold in nature, so people with cold spleen and stomach should not eat more.

Which food related to scallops do not eat at the same time!

Scallops are seafood, cold in nature. Oranges and scallops two hours apart to eat safer ~ ^-^

1, eat seafood do not eat foods containing more tannins, will be diarrhea, including oranges, persimmons, tea and some other .

2, eat seafood also eat less food containing high VC, will be poisoned, including fruit, VC tablets and so on.

Shellfish itself is very rich in fresh flavor, cooking, do not add monosodium glutamate (MSG), should not put more salt, so as not to lose the freshness of the anti-loss, shellfish in the mud intestines should not be eaten.

Fresh shellfish color and luster normal and glossy, no odor, hand feel smooth, elasticity is good; not fresh shellfish color faded or no luster, sour taste, feel sticky, elasticity is poor. Fresh red scallop is yellowish brown or light yellowish brown, glossy, good elasticity; not fresh red scallop is grayish yellow or light green, no luster, no elasticity. Do not consume undercooked shellfish to avoid catching diseases such as hepatitis. Scallops can be eaten in the part is to open the shell of the in-shell muscle and the reproductive gland, greatly the in-shell muscle is white, taste fresh and delicious. The meat in the gonad area is slightly flaky, and whenever the gonad matures in late spring, the female scallop's gonad turns a beautiful red color while the male scallop's gonad turns a milky white color.

Frozen scallops must be cooked before thawing. Frozen scallop meat is firm, moist, and glossy, and scallops should not be cooked for too long (usually 3 to 4 minutes) or they will harden, dry out, and lose their flavor. To thaw scallops, place them in boiling milk (removed from the stove) or in the refrigerator freezer.