Sea scallops "Kokil"

Cooking

Step 1

1. Rinse sea scallops thoroughly under cold running water and put on paper napkins. * Scallops are often sold frozen or canned. Frozen ones just need to be thawed. Canned - put on a sieve to stack the brine, then gently rinse with water. In a fresh scallop, it is necessary to remove the closing muscle with which it closes the shell. 2. Peel the onion, cut into half rings. Wash the green onion, pat dry and thinly slice diagonally. Wash mushrooms, cut into small pieces. 3. Heat the milk without bringing it to a boil. 4. In a saucepan, melt 2 tbsp. l. butter. Fry the onion (2 minutes). Add green onions and mushrooms; cook, stirring, for 3 more minutes. 5. Without removing the saucepan from the heat, transfer the vegetable mixture with a slotted spoon to another bowl, cover with cling film and leave in a warm place. 6. Pour wine into a saucepan. Cook until liquid is reduced by half. Add remaining butter, scallops, milk. Reduce heat and, stirring, cook for 1 minute. Remove from fire. * Sea scallops should not be subjected to long heat treatment. If overcooked, they will shrivel and become tough. The maximum cooking time is 4 minutes. 7. Preheat the oven to 200°C. Return reserved vegetables to saucepan, stir. Put in a baking dish or in portion molds, put in the oven and cook for 5 minutes. * In order to form a golden crust on top, before baking the scallops, you can sprinkle 50 g of hard cheese grated on a coarse grater. BTW Scallops , like other shellfish, contain omega-3 fatty acids, which help lower blood cholesterol levels. They also have a lot of calcium and trace elements useful for the body - iron, manganese, iodine, cobalt and others.