Scallop: healthy and delicious

Scallop - one of the finest seafood, which unfortunately is not familiar to all fans of useful and healthy food. Next we will try to fill this gap. Sea scallops - a bivalve mollusk family Pectinacea, which in turn is divided into four subspecies, and have about 26 genera. Sink scallop has a diameter of 15-20 cm. They live in almost all the seas Fifteen species of scallops is found in the Black Sea, the northern and Far Eastern seas. Some types of non-target species and breeding.

In consumers' perception of the product is widely unknown. According to numerous surveys of the population This product is something between seahorses and sea cucumber.
Seafood delicacies close to the product category and the composition: trumpeter, squid, oysters, mussels.

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Scallop - seafood diet - high-protein, low-calorie, low-fat foods low in carbohydrates and a very large number of minerals absorbed by the body (2g. At 100 g. Of product) - iodine, phosphorus, magnesium, iron, copper, manganese, zinc, cobalt and others.

In scallops contains 150 times more iodine than beef, while the product is not meat and many times faster and more easily absorbed by the body.
Nutritional value per 100g. Product: Proteins - 19gr. Fats - 0,9gr. Carbohydrates - 3g. Minerals - 2 c. Energy value: 92 kcal

Useful properties

Characteristic sea delicacies delicate taste and a high content of mineral trace elements successfully "promoted" Far shellfish in the domestic market. In the scallop meat contains: vitamin B12, riboflavin, thiamine; ideal source of calcium (in the wings scallops contained 98.2% of calcium carbonate). Biocalcium has no toxic properties, has no side effects when used by man. Scallop has healing properties to reduce blood cholesterol, and high content of vitamins B "B" a beneficial effect on the nervous system. High biological value and the presence of large amounts of iodine allowed to recommend this product in the diet of patients with atherosclerosis. If you have problems with excess weight, doctors recommend include the la carte menu of scallops. The most famous and perhaps the most valuable property of scallop beskomprormisno recognized by all peoples of Asia (especially their man's half) is unquestionably a unique effect of this product on male potency, and in the long run.

Scallops on encyclopedia

Sea scallops - a bivalve mollusk family Pectinacea, which in turn is divided into four subspecies, and have about 26 genera. Sink scallop has a diameter of 15-20 cm. They live in almost all the seas Fifteen species of scallop is found in the Black Sea, the northern and Far Eastern seas. Some types of non-target species and breeding.
2 species of scallop fishing

The family scallops - Pectinidae - include such well-known species such as the seaside (Mizuhopecten yessoensis) and Japanese (Chlamys nipponensis) scallops, North American scallop (Placopecten tnagellanicus), and some other commercial species. According to different authors, on the coast of Kamchatka lives of 5 to 8 species belonging to the family Pectinidae, of which commercial value are basically two:

Bright Scallop - Chlamys albida (Dall, 1906). Bright scallop lives on the Asian side of the Pacific Ocean from South Sakhalin and the South Kuril Islands to the Bering Strait, including the Sea of Okhotsk, the Commander and Aleutian Islands; in the US - from the south-eastern part of the Chukchi Sea (Cape Icy Cape) south to about 54 � C. w. (Scarlato, 1981).

Bering Sea scallop - Chlamys behringiana (Middendorf, 1849) is common in the Asian part of the Pacific Ocean in the Primorye Territory, in Hokkaido, Sakhalin and the Kuril Islands in the Sea of Okhotsk (except Shelikhov Bay), from South Kamchatka to the Bering Strait; in the US - from the south-eastern part of the Chukchi Sea (Cape Icy Cape) south to Puget Sound. Also noted in the Arctic Ocean in the Beaufort Sea (Scarlato. 1981).

Defrosting scallop

Defrost scallops need at room temperature. No need to use a microwave or hot water - it spoils its taste.
Instructions as follows:
- unfreeze the product directly into the packaging;
- fry in a hot pan with olive oil, or over an open fire for 1-2 minutes until slightly golden brown desired color;
- sprinkle with lemon juice and add mayonnaise (to taste);
- the product is ready for use.

Scallop with mayonnaise

Half cup of cooked scallop cut into thin slices, pour mayonnaise and sprinkle with chopped parsley. Is not it lovely?
Scallop stock
Cut the scallops into slices (can be cooked, can be raw), salt and pepper, roll in flour, moisten the egg, roll in bread crumbs and fry in a large amount of oil until crisp. Serve with fried potatoes, watering the finished dish with melted butter and sprinkle with herbs ...

Soljanka with scallops

scallop meat 600g,
braised cabbage 1 kg,
pickled cucumbers 3 -4,
2 onions,
2 tablespoons capers,
cooking butter 3 tablespoons,
tomato puree 2 tablespoons,
grated cheese 3 tablespoons,
10 black olives,
1/2 lemon,
salt
pepper to taste
marinated fruits.

Scallop meat to defrost to the point that you can cut it into pieces of 25-30 g fry them until cooked, pickled cucumber peel and seeds, cut into thin slices. Chop the onion and fry with tomato puree. Cucumber simmered in a little water until tender, drain the liquid, add the onion, capers and simmer, covered for 10 minutes.

In a deep frying pan with fat stacked layers stewed cabbage, squid, cucumbers and onions. The top layer should consist of cabbage. Sprinkle it with grated cheese, sprinkle with fat and bake in the oven, the cheese browns. When submitting a hodgepodge decorate with olives, lemon slices, pickled fruits.

Scallops with mushrooms

- cooked scallops - 200 g
- mushrooms or fresh white mushrooms - 100-150 g
- pepper - 1 pod
- butter or margarine 2 tbsp. spoons
- flour - 2 tbsp. spoons
some flour to choose? we'll show
- milk - 3/4 cup.

First prepare the mushrooms, cleaned and rinsed. Then boil, chop and fry, adding shredded pepper. In mushrooms after a while put the flour and stirring constantly, add the milk. All bring to a boil and cook for 1-2 minutes, add sliced scallops or trumpeter and again all bring to a boil. Snacks are served with boiled potatoes or rice.

Scallops cooked in a sauce

- ice cream scallop - 700 g
- parsley - 1/3 root
- carrots - 2/3
- allspice - 4-5 peas
- bay leaf - 1
- water - 1 liter
- Salt - 1 h. spoon.

Scallop lowered into boiling salted water with roots and spices and cooked a few minutes. Then remove the meat and before submitting pour tomato or cream sauce and sprinkle with chopped herbs. Quite suitable for garnish boiled potatoes or rice.

Scallops in black bean sauce

- scallops - 750g
- soy sauce - 2 tsp
- sweet peppers (red and green) - 2 pods
- onion (or red) - 1 pc.
- vegetable oil - 3-4 tbsp
- rice wine (you can dry sherry) - 1 tbsp
- grated ginger - a pinch
- Garlic - 3 cloves
- black beans - 3 tbsp
Scallops incision on one side crosswise, wash, put in a cool place. After they are