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Scallop meat is considered a delicacy: it is very tender, slightly rubbery in texture, has a creamy taste with a nutty tinge. Proper scallops are sweet with a slight mineral note and the aroma of sea salt.
Cooking Scallop meat is very tender and in order to preserve its structure, you need to properly defrost the mollusk. Never use a microwave oven or hot water to defrost.
The ideal option would be to transfer the scallop from the freezer to the refrigerator and let it go there.
Heat a frying pan over high heat, reducing it slightly just before cooking the scallops. Fry the scallops for 1.5-2 minutes on each side.
If the muscle is subjected to a longer heat treatment, the meat becomes tough, "rubber" and loses all taste.
Spicy herbs and fresh herbs (lemongrass, dill, parsley, rosemary, bay leaves, basil, garlic, onions or green onions) will be good additions to seafood. H
To prepare seafood salads, cooks use cucumbers, tomatoes, and sweet bell peppers.
Rice proteins complement seafood proteins, so the resulting dish is 100% absorbed by the body.