Sea scallops "Kokil"

How to cook Sea scallops "Kokil"

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.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Cherry and red currant jam

Garden berries - how tasty you are, and how much effort is required for your cultivation. But do children and grandchildren know something about these chores? Let them at least get a little pat on the preparation of this ruby cherry and redcurrant ja

Watermelon tataki

A light summer dish with an unexpected taste of watermelon and spicy caramel.

Achuchuk salad

The peculiarity of this salad is that the tomatoes and onions are cut into thin slices. This can only be done with a very well sharpened knife. Actually, this is reflected in the name of the salad: "Achuchuk" is translated from Uzbek as &qu

Pine cone jam
Jam, Pine cones, Cone jam,

Pine cone jam

Total Reviews:

Jam is made only from very young cones collected in May. It well treats diseases of the respiratory system, bronchial asthma, diseases of the throat and gums, helps with beriberi. And it's just very unusual and memorable.

Blackcurrant compote

Blackcurrant compote is a quick, tasty and healthy drink. It is especially good to cook it from home-grown currants. Making compote from currant berries is very simple: you need to boil water in a saucepan, add berries, sugar - and the currant compot

Red currant juice
Sugar, Currant,

Red currant juice

Total Reviews:

When preparing fruit drinks, the berries are subjected to minimal heat treatment, and they retain most of the nutrients. For example, vitamin C, pectin and tannins, which are so rich in red currants.

Beef knuckle

The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col

Categories Menu Recipes
Top