Scallop baked under cheese

Scallop baked under cheese

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Ingredients for the preparation of scallop, baked cheese hearth

  1. Medium-sized scallops, 15 in shells.
  2. Sunflower or olive oil, refined 1 tablespoon.
  3. Softened butter - 75 grams. taste
  4. Hard cheese 150 grams.
  5. Lemon 1 piece.
  6. Parsley is a small bunch.
  7. Ground curry 0.5 teaspoon.
  8. Salt to taste.
  9. Ground black pepper to taste.
  • Main ingredientsMussels and scallops
  • Portion 3-4
  • World CuisineFrench Cuisine


Bowl or pan, Non-stick pan, Colander, Grater, Baking tray, Cooking brush, Cooker, Oven, Waffle or paper towel, Serving dish

Cooking scallop, baked hearth cheese:

Step 1: open and process the sinks.

Closed sinks need to be washed well from sand, you can even use a brush for this. In order to be able to use the opened scallop shells in the future, they must be opened very carefully. Exists 2 ways opening the shells. First. Put the washed sink on the palm with the convex side down, with a strong knife, pry off the shutters in the area of ​​the "castle" (the protruding rectangular part of the sink) and slowly open the shell shutters. Second. Put clean sinks on a baking sheet and hold for several minutes in the oven under low heat. The sinks will open themselves. Next, carefully remove the meat from the convex part with a spoon and put it in a bowl. Throw away the flat part of the sink. In the convex part of the shell, we will bake scallops. To do this, they must be thoroughly washed from clam juice and left on a wafer or paper towel for drying.

Step 2: peel and fry scallop meat.

Scallops pulled from shells are cleaned of films and juice so that only a uniform transparent body of the mollusk remains. Rinse the meat thoroughly and dry it slightly on a towel. Meanwhile. We put a frying pan with non-stick coating on the fire and pour vegetable oil for frying in it. As soon as the oil in the pan warms up, pour the scallop meat into it, lightly add salt on top and sprinkle with ground curry. Fry on a rather large fire 4-5 minutes stirring constantly until a crispy crust forms. We fold the finished scallops into a colander so that the glass is excess oil. Then we spread more hot scallops on the dish and sprinkle the juice with half the lemon.

Step 3: cooking the butter-cheese mixture.

Three hard cheese on a fine grater. Parsley is chopped as finely as possible. In a deep bowl, put softened butter, shabby hard cheese and chopped greens. Add salt and ground black pepper to taste. Mix until smooth.

Step 4: bake scallops.

On the baking sheet we lay out the dried convex parts of the shells so that there is a distance of at least two centimeters between them. Put fried scallop in each sink. From above, we cover the mollusks with a hat from the butter-cheese mixture. Put the baking sheet in preheated to 200 degrees the oven. Baking time - until a cheese crust is formed. We take out the scallops from the oven and allow to cool slightly.

Step 5: serve scallop baked with cheese.

To serve scallops to the table, we take a large serving dish, put the shells with ready-made casseroles on it. If desired, you can decorate the dish with slices of the remaining half of the lemon, parsley leaves and drops of hot sauce. Spicy tomato sauce like Chili or Gazpacho is most suitable for such a recipe. Chilled white wine or mineral water is traditionally served from drinks. Enjoy your meal!!!

Recipe Tips:

- - if you were unable to get scallops in the shells, then the shells can be replaced with tartlets or slices of dried dark bread.

- - if you take frozen scallops, then it is correct to defrost them under natural conditions or, in extreme cases, in cold water.

- - The readiness of mollusk meat is easiest to check by observing their color. As soon as the meat becomes completely opaque, the scallops are ready. If you overcook or digest them, they will become hard and tasteless. On average, the heat treatment of mollusks is about 5 minutes.

- - in order to make the cheese easier to grate, you need to put it in the freezer for about half an hour.


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