Scallop salad with fresh vegetables. Sea scallop and vegetable salad Delicious salads with sea scallops

To the species of edible bivalve mollusks is a scallop, the habitat of which has become the seas of the Far East, including the Black Sea. The scallop entered along with other oceanic gifts.

This mollusk contains a protein that is easily absorbed by the human body. Naturally, not without the content of vitamins and minerals. Often using scallops, you can avoid pathologies associated with disruption of the endocrine gland. At the same time, thrombosis can not be afraid, as well as colds. The product also acts as a powerful aphrodisiac.

One hundred grams of mollusk contains 92 kcal, which is relatively small. Therefore, the dietary menu can be safely made up of dishes that include scallops.

The culinary properties of the mollusk are considered excellent. Asian cuisines use all the secrets of scallop cooking. It is stewed there, and marinated, and fried, and boiled. Soups, sushi and a variety of dishes are not complete without this product.

If you are going to start making a salad with scallops, it is best to use a fresh product. Although frozen will do. So, scallop salads are not difficult to prepare.

Getting the ingredients:

190 g portion of sea scallops,
gherkins - 160 g,
dill, mayonnaise, cilantro.

After boiling the scallops, cool the product and chop into small pieces. We cut gherkins into small slices. After combining all the products, season them with mayonnaise and mix. Cilantro and dill are used to decorate the dish.

Sea salad with perch and scallops

Getting the ingredients:

50 g portion of sea scallops and
75 g serving of sea bass,
juice of half a lemon
on a tablespoon - oils from olives and soy sauce,
tomatoes - 30 g,
spices and salt.

We are engaged in grinding and marinating scallops in lemon juice. This will take a few minutes. We cut the tomatoes into cubes. After boiling the perch, we deprive it of bones and chop it in the form of cubes.

For dressing, we mix lemon juice, olive oil and soy sauce. We add dressing, spices and salt to the main ingredients. Mix thoroughly.

Light salad with scallops

Getting the ingredients:

450 g portion of scallops,
green onion,
light mayonnaise -150 g and
ketchup - 50 g.

We are engaged in boiling and chopping scallops. Cut the green onion into two-centimeter strips. Mix together mayonnaise and ketchup. Season the mass of onions and scallops with sauce, and mix thoroughly.

Warm salad with cauliflower and scallops

Getting the ingredients:

150 g portion of sea scallops,
200 g portion of cauliflower,
onions - shallots - 9 pieces,
260 g piece of smoked bacon,
a spoonful of sunflower oil
ground black pepper,
fine-grained salt and
walnut oil - a couple of spoons.

We are engaged in frying until the appearance of a crust of bacon, shallots and scallops. Boil and cut the cauliflower into cubes. All cooked products are combined and poured with sunflower oil. We supplement the dish with pepper and mix the ingredients.

Scallop salad with tomatoes

Getting the ingredients:

320 g portion of sea scallops,
three tomatoes,
a couple of eggs
one bulb,
light mayonnaise and
salt.

We are engaged in cleaning and boiling scallops. Next, cut them into pieces. Scald the tomatoes, remove the skin and cut into cubes. . Also finely chop the red onion. The salad will be multi-layered, so lay it out, first you need scallops and onions on the dish, alternating them with a layer of chopped eggs and tomatoes. Between each of the layers should be a layer of mayonnaise.

Mushroom salad with scallops

Getting the ingredients:

550 g portion of scallops (sea),
300 g portion of a variety of chanterelle mushrooms,
one bulb,
4 garlic cloves,
lettuce leaves,
230 g portion of butter,
cilantro, parsley,
salt and spices.

And cut them into slices. We chop the scallops in the same way and sprinkle with salt and spices. Using a crusher, mince the garlic and chop the onion with a knife. After mixing the cooked products, fry them in oil.

Nourishing Scallop Fennel Salad

Getting the ingredients:

375 g portion of scallops,
a couple pieces of fennel
cold pressed olive oil,
spices
a couple of tablespoons of lemon juice
one onion - shallot,
one purple onion
arugula,
a couple of ripe tomatoes
parsley and thyme.

In order to prepare this dish, you need to light a barbecue. Cut the fennel into slices, sprinkle with salt and spices and fry. Whole, with spices, you need to fry the scallops and lightly brown the tomato circles and onion rings on the barbecue. We make the dressing by mixing olive oil, mustard, lemon juice and other types of spices with thyme. We combine all the prepared ingredients and mix dynamically in a salad bowl, followed by decorating the dish with fresh arugula.

Getting the ingredients:

290 g portion of sea scallops,
spinach - 145 g, one onion,
three tablespoons of sunflower oil,
soy sauce - 1.5 teaspoons,
seven cherry tomatoes and
salt.

We are engaged in boiling spinach, cooling it and cutting it into two-centimeter pieces. We also boil and chop the scallops. Shred the onion with a knife and cut the tomatoes into halves. To prepare the sauce, mix salt with soy sauce and sunflower oil. After combining the cooked products and dressing them with sauce, mix the salad thoroughly.

Salad with scallops and parmesan

Getting the ingredients:

350 g portion of sea scallops,
three tomatoes,
lettuce leaves,
225 g portion of parmesan cheese,
four tablespoons of olive oil,
salt and paprika.

Fully fry until the scallops are cooked. We cut. We pluck lettuce leaves by hand. With the help of a grater. Fill the salad bowl with tomatoes and scallops. Using olive oil, season the mass and add salt and paprika to it on the tip of a knife. After dynamic mixing, we decorate the finished dish with leaf lettuce, and for sprinkling we use grated Parmesan cheese.

Salad with vegetables and scallops

Getting the ingredients:

270 g portion of sea scallops,
potatoes and
carrots - 4 pieces,
Provencal mayonnaise - 110 g,
three pickled cucumbers, 90 g canned green peas,
with one egg
ground black pepper,
salt and parsley.

We are engaged in boiling scallops and baking potatoes in their skins. After cooling, cut the potatoes into cubes. Boiled into slices. We cut pickled cucumbers in the form of slices. Hard-boiled eggs, chopped. Parsley is plucked by hand. After combining the cooked products, we season the dish with Provencal mayonnaise. Next, salt and pepper. We mix. Canned as a decoration.

Salad with seaweed and scallops

Getting the ingredients:

90 g portion of seaweed and
75 g portion of scallops,
walnuts - 40 g,
carrots - 50 g,
salt, ground pepper and
a couple of tablespoons of sunflower oil.

Boil the sea scallops completely in salted water and cut them into thin slices. Grind carrots with a grater. The shape of long stripes. We combine all the products, season with sunflower oil and mix dynamically.

Scallop salad with fresh vegetables

Ingredients

200 g scallop meat (canned), 2 tomatoes, 2 cucumbers, 1 onion, 1 bunch lettuce, 1/2 bunch dill, 1/2 bunch parsley, 50 ml olive oil, 30 ml lemon juice, pepper, salt.

Cooking method

Tomatoes and cucumbers are washed, cut into semicircles. Onions are peeled, washed, cut into half rings. Wash green lettuce and chop coarsely. Dill and parsley greens are washed, chopped. Scallop meat is cut into small pieces, mixed with tomatoes, cucumbers, lettuce, onions, dill and parsley.

Salad is salted, peppered, mixed and spread in a salad bowl.

Olive oil is mixed with lemon juice and the prepared mixture is poured over the salad.

This text is an introductory piece.

Scallop cutlets 500 g sea scallop, 2 slices wheat bread, 1/2 tbsp. milk, 1 egg, 1/2 tbsp. ground crackers, 4 tablespoons of vegetable oil. Rinse the not completely thawed scallop, let the water drain and scroll through a meat grinder. Add to ground beef soaked

Scallop Leek Salad Ingredients 200 g scallop meat (canned), 1 stalk leek, 1/2 bunch dill, 1/2 bunch parsley, 2 tablespoons green peas (canned), pepper, salt. - leeks are washed, cut

Scallop salad with fresh vegetables Ingredients 200 g scallop meat (canned), 2 tomatoes, 2 cucumbers, 1 onion, 1 bunch lettuce, 1/2 bunch dill, 1/2 bunch parsley, 50 ml olive oil, 30 ml lemon juice, pepper, salt. Method

Scallop pilaf Ingredients: Scallop - 150 g, rice - 100 g, water - 100 ml, carrot - 1 pc., onion - 1 pc., tomato - 1 pc., parsley - 1 bunch, melted butter - 2 tbsp. spoons, tomato paste - 1 tbsp. spoon, salt and ground black pepper to taste. Way

Scallop appetizer Ingredients Scallop meat - 200 g, olive oil - 4 tbsp. spoons, wheat croutons - 2 tbsp. spoons, lemon - 1 pc., garlic - 1 clove, parsley - 1 bunch, salt to taste. Cooking method Scallop meat is washed, cut

Scallop salad with leek Ingredients: 200 g canned scallop meat, 1 stalk of leek, per? a bunch of dill and parsley, 2 tablespoons of canned green peas, 2 tablespoons of vegetable oil, salt and pepper each

Scallop and egg salad Ingredients: 150 g canned scallop meat, 3 eggs, 1 bunch of green onions, ? a bunch of parsley, 2 tablespoons of mayonnaise, 2 tablespoons of sour cream, salt and pepper to taste. Cooking method: Boil hard-boiled eggs, cool,

Scallop muscle and potato salad Ingredients: 500 g scallop muscle, 2-3 potato tubers, 3 pickles, 1 carrot, 1 parsley root, 1/4 can of canned green peas, 5 tablespoons of mayonnaise, 1 bay leaf, 3 -4 black peppercorns

Scallop muscle and white cabbage salad Ingredients: 400 g scallop muscle, 1/4 small fork of white cabbage, 2 medium-sized apples, 3-4 eggs, 10 olives, 1/2 can of mayonnaise, parsley and dill, salt to taste .Wash the scallop muscle,

Scallop, fresh tomato, cucumber and onion salad 600 g sea scallop, 5 tomatoes, 2-3 fresh cucumbers, 2-3 onions, 1 green onion with feathers, 150 g salad dressing, 25-30 g lettuce, herbs parsley and dill to taste. Fresh

Scallop salad Scallop meat - 200 g, Edamer cheese - 100 g, potatoes - 100 g, eggs - 2 pcs., canned green peas - 50 g, cayenne pepper - 5 g, light mayonnaise - 150 g, dill and parsley - 1 bunch, salt Finely chop the boiled meat of the sea

Scallop oil Butter - 100 g, scallop meat - 50 g, Cheddar cheese - 50 g, ground red pepper - 5 g, salt with cheese. Wipe

Scallop salad? Ingredients 200 g scallop, 2-3 fresh tomatoes, 1-2 fresh cucumbers, 50-100 g green or onion. For salad dressing: 1-2 tbsp. tablespoons of vegetable oil, 1/4 cup of vinegar, 1 teaspoon of sugar, dill and parsley, salt, black

Scallop stew NECESSARY PRODUCTS: frozen scallop - 240 gr. - 1 cup onion - 1 pc. carrot - 1 pc. tablespoons vegetable oil - 1 tbsp. spoon salt pepper greens COOKING METHOD: Scallop

If you are storing scallops frozen, thaw them in warm water at room temperature before cooking. After that, you need to put the scallops in boiling salted water and cook for 10-15 minutes. From such boiled scallops, you can make a delicious salad, which, at the same time, will be healthy. And if you also combine it with some vegetables and pour over with butter or sour cream, then such a salad will be called a “guarantee of health”.

Cutlets are prepared from scallop meat. They are passed through a meat grinder, seasoned and also made into cabbage rolls, stuffing for dumplings, pancakes or any other dishes.

The meat of sea scallops is a bit sweet, so it is better to add various herbs to it, as well as season with some spicy sauces. Seafood generally loves lemon, so you can add juice from this citrus to a scallop salad.

fresh salad

Ingredients:

sea scallops - 0.5 kg
chicken eggs - 3 pcs.
fresh cucumbers - 2 pcs.
potatoes - 0.5 kg
carrot - 3 pcs.
sour cream - 100 g
dill greens
parsley root - 100 g
fresh basil greens
salt - a pinch
black sesame seeds - 1 tsp
parsley
Italian pasta - 50 g
chives

Pour water into a saucepan, put scallops and parsley root in it. Salt the water and cook the scallops for about 4 minutes. Boil the eggs to a thick yolk, peel and chop finely. Ready scallops to cool and cut into slices.

Peel carrots and potatoes separately. Then cool, peel and cut into cubes. Peel cucumbers and also cut into small cubes. Boil pasta in salted water, strain, rinse and put in a bowl.

Put all the prepared salad ingredients in a bowl, add sour cream, spices, pepper and mix everything thoroughly. Put the finished salad in a salad bowl, garnish with sprigs of basil, dill and parsley, and sprinkle with sesame seeds.

Salad with soy sauce

Ingredients:

sea scallops - 0.5 kg
green onion feathers - 1 bunch
fresh basil - 1 bunch
sunflower oil - 30 g
soy sauce - to taste
salt - a pinch

Sea scallops in our country are found mainly in frozen form. Thus, they must first be thawed, and then thoroughly rinsed under running water. Dry each muscle with a paper towel and make an incision.

Separate the basil leaves from the stems and rinse. Wash green onions, dry and finely chop.

Heat sunflower oil in a frying pan, put sea scallops there, salt and fry a little on both sides to get ruddy. Then put all the cooked greens to the scallops and, stirring, fry the whole mixture for several minutes. Add soy sauce to the pan and remove from heat.

Place cooked scallops in a bowl and serve warm.

Salad with bell pepper

Ingredients:

sea scallops - 12 pcs.
bell peppers of different colors - 3 pcs.
butter - 50 g
hot pepper - to taste
salt - a pinch
cayenne pepper - as needed
fresh basil greens - 1 bunch
garlic - 3 cloves

If the scallops are frozen, thaw them in the refrigerator. Then heat the butter in a frying pan, blot each piece of scallop with a paper towel and fry on both sides until golden brown. After that, put the scallops on a plate and cover with foil to keep them warm.

Sweet peppers are best taken in different colors to make the salad more beautiful. Peel each pod, cut off the stem, remove the seeds and cut into strips about 5 mm thick. Peel the garlic and cut each clove into slices.

Add a little more butter to the pan, melt it and put the garlic. Garlic is required to give until golden brown, and then put out of the pan. Put the chopped sweet pepper in the same pan. Peppers need to be fried until soft, and at the end sprinkle with hot pepper and cayenne. Stir this whole mixture.

Wash the basil greens, pat dry and finely chop. Put the basil in the pan with the peppers and mix again.

After that, put the mixture from the pan on a plate with the scallops, as a side dish.

Salad with green peas

Ingredients:

sea scallops - 300 g
potatoes - 2 pcs.
sour cucumbers - 3 pcs.
canned green peas - 100 g
mayonnaise - 120 g
carrot - 3 pcs.
parsley root - 100 g
chicken egg - 1 pc.
fresh parsley - to taste

Scallops need to be thawed, if using frozen, rinse, dry and put in a saucepan. Pour the scallops with water, salt, pepper and add also the parsley root. When the scallops are ready, strain them, cool and cut into pieces.

Boil carrots and potatoes in their skins, peel and cut into cubes. Remove the cucumbers from the jar and cut into the same cubes. Open a jar of green peas, drain the marinade, take the required amount of the product and put it in a bowl.

Combine all prepared products, add salt, pepper and season with mayonnaise. Stir the salad evenly. As a decoration, one egg should be boiled, peeled and cut into slices. Put the egg pieces on the salad and add more greens on top.

Salad with tomatoes and watercress

Ingredients:

sea scallops - 0.5 kg
tomatoes - 4 pcs.
watercress - bunch
lettuce leaves - 5 pcs.
red lettuce - 1 bunch
Parmesan cheese - 250 g
olive oil - 50 g
balsamic sauce - 1 tsp
salt, ground black pepper - a pinch

First you need to heat the pan, pour a little olive oil into it and fry the scallops. Just before this, the scallops should be thawed, dried with a paper towel and cut into pieces.

To dress this salad, you need to mix olive oil, balsamic sauce, salt and pepper. Cut all salads into small pieces and moisten separately in this sauce.

A plate for salad must be preheated, and then put sliced tomatoes on it and put all the salads on top in bunches.

Cut the Parmesan cheese into strips and arrange all these strips vertically so that they hold all the previous ingredients. Spread the finished scallops around this structure, you can also sprinkle with any herbs and you can immediately serve it on the table.

Salad with chanterelles

Ingredients:

sea scallops - 0.5 kg
chanterelle mushrooms - 400 g
chopped onion - 4 tsp
garlic - 5 cloves
butter - 20 g
olive oil - 4 tsp
green lettuce leaves - 6 pcs.
fresh parsley - 1 bunch
salt, ground black pepper - a pinch

The scallops must first be defrosted in the refrigerator. Then pat dry with paper towel and cut into pieces. Heat butter and olive oil in a skillet. Put there scallops, peeled chanterelles, finely chopped onions, garlic crushed through a press, salt and pepper. Fry all ingredients until tender.

Prepare a dish, put green lettuce leaves on it, and spread a mixture of chanterelles and scallops on top. Garnish with finely chopped parsley.

garlic salad

Ingredients:

sea king scallops - 10 pcs.
olive oil - 1 tbsp.
garlic - 1 clove
balsamic vinegar - 5 tbsp.
arugula salad - bunch
fresh cilantro - 1 bunch
salt - a pinch
ginger - 2 cm.

First you need to peel the ginger and cut it into pieces. Peel and crush the garlic through a press. Wash the cilantro greens, dry and chop finely. Heat a frying pan with olive oil, put ginger and garlic on it. Slightly fry these ingredients.

Defrost the scallops in the refrigerator, then rinse and dry with paper towels. Cut sea scallops into pieces and put in a pan with ginger and garlic. Fry all this for about 4 minutes, on both sides. Add the cilantro to the pan and pour in the balsamic vinegar. Fry everything for about 10 minutes, only stirring constantly, until the whole mixture is caramelized.

Prepare a plate. Rinse the arugula, dry it and put it thickly on this plate. Top with a mixture of scallops and greens, which was cooked in a pan. Salad can be served both warm and slightly cooled, but you should not store it in the refrigerator for a long time, it is better to use it freshly prepared.

When it comes to cooking seafood, many diligently avoid shellfish, as there are fears that it is not so easy to cook them. However, this is only a myth that can be easily destroyed by preparing, for example, a salad with scallops.

The meat of these mollusks contains a large amount of protein, phosphorus, iodine and magnesium, so they are no less useful than any fish. And on top of that, shellfish is a dietary product, so the recipes proposed in the material will be of interest to everyone who adheres to PP or wants to please themselves with seafood on a diet.

Have you tried sea scallop?

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Warm salad

There are as many salads that involve the use of warm scallops as there are those where they are used already cooled down. We’ll talk about the latter later, but first, it’s worth talking about one of the most popular and interesting scallop salad recipes, which should be served warm.

Scallops are only defrosted at room temperature.

55 min. Video recipe Print

After that, the salad, while it is warm, must be served on the table. The taste of the salad is guaranteed to match its beauty, which can be appreciated from the photo, or better - in your kitchen.

By the way, if you want to make this recipe even more satisfying, add bacon to it, which is also grilled and added to the salad.

With tomatoes and mozzarella

This dish can be called truly Mediterranean, as it uses seafood, cherry tomatoes, and mozzarella cheese. So there is no doubt about their compatibility.

In order to prepare a salad with scallops for 6 people, you will need half an hour of free time and products from the following list:

Frozen scallops - 1 kg.
Salad - 300 gr.
Mozzarella cheese - 250 gr.
Cherry tomatoes - 250 gr.
Garlic - 2-3 cloves.
Half a lemon.
Vegetable oil - 2 tbsp. l.

Also, the salad will require a special dressing, consisting of the following ingredients:

Olive oil - 6 tbsp. l.
Tabasco sauce - 3-4 drops. If someone does not like spiciness, it is better not to add, as tobasco makes itself felt even in such quantities.
Balsamic vinegar - 4 tbsp. l.
Sugar - a small pinch.
Salt, pepper to taste.

Here, the calorie content of one serving will be about 200 kcal with the distribution of B / W / Y as 21/10/7 gr. Cooking time - 40 minutes.

Before making the salad, the scallops need to be thawed, which happens at room temperature. Further preparation is concluded in the following steps:

Sprinkle thawed scallops evenly with salt, pepper, sprinkle with lemon juice. They will marinate like this for 20 minutes.
During this time, you can have time to cook other parts of the dish - a salad, for example, breaks into small pieces.
Tomatoes and mozzarella are cut into small cubes.
All parts of the salad, except for the scallops, are mixed with each other.
Heat up a frying pan with vegetable oil.
Crush the garlic with a knife blade and send to fry.
Garlic should be fried until it smells, then it should be removed.
The scallops are fried in the resulting garlic oil - 1 minute over high heat.
After frying, they are laid out on a napkin, allowed to cool slightly.
The cooled scallops are cut in half and sent to the rest of the salad.
It remains only to mix all the ingredients for the dressing, mix the resulting sauce until smooth and mix it with the salad.

After the dressing is added to the salad, it can be served. The delivery option can be seen in the photo.

Quinoa

Quinoa is not used as often, as it has almost no taste, and therefore it is not entirely clear what it can be combined with. And this salad is a good chance to try something new, because the scallops and dressing will soak up the quinoa, allowing it to enhance the brightness of the whole dish.

This scallop salad is a good experiment with both scallops and quinoa, so it's worth making. What's more, it won't take long.

For 6 servings we need:

Quinoa - 800 gr.
Scallops - 1 kg.
Tomatoes - 5-6 pcs.
Cucumbers - 5 pcs.
Sweet pepper - 2-3 pcs.
Shallot - 2 pcs.
Vegetable oil.
Garlic - 3-4 cloves.
Salt, pepper, spices (curry is usually used here) - to taste.
Half a lemon.

The calorie content of a serving will be approximately 310 kcal with the distribution of B/F/U as 18/9/35 gr. Cooking time - 45 minutes.

And all this must be connected to each other in the following order:

Scallops are defrosted and sprinkled with curry or any other spices.
Tomatoes and cucumbers are washed and cut into cubes. So that the salad does not become watered, the entire liquid interior of the tomatoes should be removed.
The onion is cut into thin half rings.
Sweet peppers are cut into cubes or strips.
Quinoa must be boiled before being used in a salad. To do this, it is washed in cold water, then poured into a saucepan, where cold water is added in a ratio of 1: 2.
Water with quinoa is put on fire, added and brought to a boil.
You need to cook the cereals over medium heat for 15 minutes, until the grains become almost transparent.
Now you can move on to the scallops. Vegetable oil is added to a heated pan, and a couple of cloves of garlic are added there. Garlic should be left for dressing.
When the garlic darkens, it is removed and the scallops are added to the oil.
Seafood is fried for exactly a minute. During this time, they need to be allowed to crust on all sides.
It remains to be filled. To do this, vegetable oil is mixed with a small amount of lemon juice and garlic, which is passed through a garlic press.

It remains to mix everything. Quinoa is added to the vegetables, everything is mixed, then the dressing comes. The scallops are usually added last, so they have time to cool. Salt everything together again and serve while the scallops are warm. You can use soy sauce instead of salt.

If you do everything right, you will get the same beauty as in the picture.

with spinach

Scallops look good in combination with spinach, so fans of this green and scallop lovers will be satisfied. And it is worth trying not only because of the unusual combination, but also because of the simplicity of the recipe.

In order for scallops and spinach to show each other only from the best sides, they need help. But the list of products will still be small, and 6 servings will come in handy:

Scallops - 1 kg.
Spinach - 800 gr.
Shallots - 2-3 pcs.
Cherry vinegar - 5 tbsp. l.
Sesame oil - 5 tsp
Soy sauce - 3 tsp
Vegetable oil.
Dried or fresh tomatoes - 700 gr.
Half a lemon.
Salt, black pepper, spices and seasonings - to taste.

Here, the calorie content of one serving will be approximately 110 kcal with the distribution of B / W / Y as 13 / 2.9 / 3.8 gr. Cooking time - 25-30 minutes.

Here is the cooking principle:

Scallops are thawed and marinated for 15 minutes in lemon juice, salt, pepper or spices.
Shallots, spinach and tomatoes finely chopped.
Cherry vinegar, sesame oil, soy sauce and spices are mixed until smooth.
The clams need to be fried for 1 minute.
Vegetables are laid out in a salad bowl, seasoned with sauce, and then scallops are added to them.

After thorough mixing, it remains only to serve the salad on the table. The serving option, where the salad is decorated with sesame seeds, can be seen in the photo.

With gherkins

This recipe does not involve frying scallops, as you should not use "complex" products in combination with gherkins. But it facilitates and speeds up the process of preparing this salad at times.

For 6 servings you will need:

Scallops - 1 kg.
Gherkins - 800 gr.
Any greens, mayonnaise and salt - to taste.

Here, the calorie content of one serving will be approximately 153 kcal with the distribution of B / W / Y as 18/6/3 gr. Cooking time is only 15 minutes.

The cooking process itself will be no less simple than the list of ingredients:

The scallops are defrosted.
Boil them in salted boiling water for 1 minute.
After the clam is cooked, it must be cooled and cut into slices.
The gherkins are cut into small cubes.
The greens are washed and finely chopped.
Gherkins, herbs and scallops are mixed with mayonnaise.

The recipe seems very simple, but in fact, paired scallops and gherkins do not need help to reveal the taste - they work perfectly in pairs.

This salad could be prepared simply - boil the scallops, and then mix them with peas and mayonnaise. It is tasty and easy, but not as entertaining as the recipe that will be offered here.

The salad will get more complicated, but it certainly won't make it any worse. Ingredients for 6 servings:

Scallops - 700 gr.
Potato - 400 gr.
Pickled cucumbers - 150 gr.
Canned green peas - 1 can.
Carrots - 3-4 medium.
Chicken eggs - 3-4 pieces.
Mayonnaise.
Fresh greens.
Salt, pepper to taste.

Calories per serving 210 with B/F/U distribution as 22/10/5.9 gr. Cooking will take a little over an hour.

To make a salad out of all this, you need to follow the step-by-step instructions:

Scallops are thawed at room temperature, washed.
For this recipe, the clam needs to be cooked - over medium heat for a minute. It is desirable to salt the water.
After the scallops are cooked and cooled, they need to be cut into pieces.
Carrots and potatoes are boiled, peeled and cut into cubes.
Finely chop the greens.
Vegetables, herbs and scallops are mixed with each other, green peas are added to them (without liquid from the jar).
Everything is seasoned with mayonnaise, salted and peppered.

It turns out a kind of Olivier, which is really worth trying.

By the way, scallops with green peas go well with asparagus. If you leave the peas separately, and fry the scallops and asparagus, then this can be served as a separate dish. And it really is just as delicious as it looks in the photo.

With pickled pepper

In this recipe, you can see how the flavors of the ingredients create a balance for the whole dish. To prepare such a simple but unusual salad, for 6 people you will need:

Scallop - 1 kg.
Pickled red pepper - 500 gr.
Egg - 8-10 pcs.
Salt, mayonnaise to taste.

Here, the calorie content of one serving will be approximately 200 kcal with B / F / U, which are distributed as 19/10/5 gr. Cooking time - 40 minutes.

The principle of preparation is simple:

The scallops are boiled. This is done for 1 minute in salted water.
After the scallops are cooked, they need to be cooled and cut into slices.
Scallops are poured with pepper marinade and remain in it for 20 minutes.
The pickled pepper itself is cut into strips.
Eggs need to be boiled, peeled and cut into cubes.
Scallop meat, eggs and peppers are mixed and seasoned with mayonnaise.

It remains only to salt the salad and you can serve it on the table.

With fresh cucumbers

It is difficult to call this dish a salad, since it is rarely used as a salad with a side dish. But as an appetizer, spreading on bread, she is a frequent guest on the tables of those who love scallops and other shellfish.

Here you will need:

Shellfish - 500-600 gr.
Fresh cucumbers - 300 gr.
Greenery.
Mayonnaise and salt to taste.

The calorie content of a serving will be 170 kcal with the distribution of B/F/U as 20/7/3 gr. Cooking time - 25 minutes.

The cooking algorithm is easier than easy:

Scallops are defrosted and boiled for minutes in salted water.
The scallops that have cooled down after cooking are cut into small cubes, like cucumbers.
The greens are finely chopped.
Everything that has been chopped is mixed with each other and seasoned with mayonnaise.
It remains to add seasonings, spices or salt and pepper to taste.

Then this mass can be spread on bread, decorated with more herbs and served.

Conclusion

Scallops are not the most popular seafood, well known only to those who have long been in love with Mediterranean cuisine. However, these clams are worth trying at least once, because they are extremely easy to cook, but any dish with them automatically becomes delicious. You can cook scallops the way they do it in a restaurant at home, and this is their advantage. After all, with them, everyone can not only expand their seafood cooking skills, but also discover many new dishes from various cuisines of the world.

Scallop is not only a delicacy product, but also a very healthy and balanced complex of amino acids, minerals and vitamins. How to cook a delicious scallop salad and preserve their beneficial properties at the same time?

Scallop salad recipes

Ingredients

Scallop 300 grams fresh cucumber 1 piece(s) Parsley 5 stems Mayonnaise 3 tbsp

Servings: 1
Cooking time: 5 minutes

Sea scallop salad "Fresh surf"

Even such an exquisite product as scallops can be prepared simply, quickly and at the same time retain its usefulness for the human body.

Required Ingredients:

Fresh medium-sized cucumber - 1 pc.;

Parsley greens - 5 stalks;

Mayonnaise - 3 tbsp. l.;

Salt and pepper - to taste.

When buying a scallop in the store, pay attention to the amount of ice glaze on it. If there is a lot of it, then the product must be purchased in an amount of 500 g.

Boil water in a saucepan (about 1 liter). The ice cream scallop should be lowered into boiling water and wait until the water boils again. It is very important that the scallop does not boil for more than 3 minutes. Drain the water and let the product cool. Then we cut it, but not very finely (it is enough to cut each clam in half). We cut the cucumber into circles, finely chop the parsley. In a salad bowl, mix the scallop, cucumber and parsley. Add mayonnaise, salt and pepper and mix again. Sea scallop salad is ready - very tasty and extremely healthy.

Scallop salad "Oriental Tale"

The preparation of this dish will not take much time. This salad could well be the main dish for dinner.

We will need:

Ice cream scallop - 300 g;

Rice (not steamed) - 200 g;

Soy sauce - about 50 g;

Onion - 1 head;

Vegetable oil - 10 tbsp. l.;

Salt, pepper - to taste;

Bulgarian pepper (preferably red) - half the fruit.

When preparing a salad, it is preferable to use soy sauce, which is marked: "Natural Fermented Sauce".

Boil the scallop (without defrosting it) in 1 liter of boiling water. The scallop should not boil for more than 3 minutes. from the moment of boiling, because the scallop salad should retain all the beneficial substances of the most valuable mollusk.

Rice is washed and boiled. To do this, boil 2 cups of water with 1 tsp. salt and 1 tbsp. l. vegetable oil. We load rice into this water and cook over very low heat until all the water is absorbed into the cereal. It is at this point that the rice will reach readiness. Turn off the stove and cool the cereal. When stirring, the rice should not stick together.

Prepare the dressing: fry finely chopped onion in vegetable oil. When the onion is ready, add soy sauce and simmer for another 3 minutes.

We wash the Bulgarian pepper, clean it from the stalk and seeds. Let's cut it as small as possible. Now all the components of the salad are ready. Put them in a salad bowl, add salt and pepper and mix well.

Scallop salad recipes can be both complex and simple. But any of these salads is a pantry of the most valuable elements for a person. Bon appetit!