Scallops

Smoked Far Eastern scallop on peach wood with ponzu sauce is a true gastronomic art of Pan-Asian cuisine. The tender sea scallop, carefully infused with the smoke of peach wood, acquires a subtle fruity aroma and a light sweet note. The ponzu sauce, balancing freshness and spiciness, highlights the natural sweetness of the scallop, while flying fish roe adds a crunchy texture and an exquisite marine accent. The dish embodies the Japanese pursuit of flavor harmony, where each ingredient plays its role in creating a layered gastronomic pleasure. Serving on slices of peach wood makes the presentation refined, while sorrel completes the composition with a light sour note. It is the perfect dish for gourmets seeking sophistication and new taste experiences.

Recipe for the O2 festival menu by the chef of the Nordic restaurant.

Halibut with scallops in garlic cream sauce is an exquisite dish of Russian cuisine that combines the delicate texture of seafood with an aromatic sauce. Baked in parchment envelopes, halibut steaks acquire special juiciness while scallops retain their natural softness. The garlic sauce made from cream and butter adds depth of flavor to the dish, making it rich and refined. Shallots add a hint of sweetness and parsley brings freshness. Historically, such dishes prepared in paper wrappings were common in Russian gastronomy, highlighting a love for techniques that preserve the natural taste of ingredients. This dish is perfect for both a romantic dinner and a festive feast, revealing the richness of seafood in every bite.

Recipe from the restaurant "Magadan".

Ksenia Krylosova, owner of the Tempo coffee shop, shared the recipe with us.

The recipe was shared with us by Evgeny Korsun, chef of the Twin Tigers restaurant.

Recipe taken from Victoria Rosenthal's "Fallout: The Official Vault Dweller's Cookbook.

Recipe from Dmitry Reshetnikov, chef of the Zazazu restaurant (St. Petersburg). A dish from the tasting set dedicated to the Megustro 2021 restaurant festival.

This recipe was invented by Nikolai Bobrov, the chef of the excellent restaurant Tunguska. This stew is not for every day, it will rather look great on a festive table. It is not quick to prepare, and you will need ingredients that require preliminary preparation. For example, first you need to cook a bisque of shrimp shells - it will give the dish a bright strong taste. And you will also need to prepare a strong fish broth in advance (here are detailed instructions on how best to do this) - it also greatly affects the character of the dish. Both can be prepared in advance and stored in the freezer, then the seafood stew will turn into a simple and quick dish.

Scallops sautéed in olive oil with garlic and green pebre sauce are a true delight for seafood lovers. This Latin American recipe combines the tenderness of scallops with the spicy freshness of pebre sauce. The sauce, originating from Chilean cuisine, complements the dish with bright notes of cilantro, lemon, and chili pepper. A light blanching process preserves the juiciness of the seafood, while subtle aromatic accents make the flavor multifaceted. The dish is served with traditional milcao – a potato flatbread with basil and crispy bacon, adding texture and richness. Perfect for a special dinner where you want to feel the freshness of the sea breeze in every bite.

Tiradito with scallops and pickled persimmon is a masterpiece of author cuisine inspired by Peruvian traditions. Light and refined, it combines the tenderness of fresh scallops with the bright fruity acidity of persimmon, highlighted by a wine marinade. Creamy avocado mousse with garlic adds velvetiness, while fresh cucumber and herbs provide crunchy freshness. The orange sauce with a truffle note envelops the dish in a noble aroma, creating a harmony of flavors. It's an ideal choice for gourmets who appreciate the balance of sweet, salty, and umami.

Seafood is a very capricious thing, if you overcook it a little, that's it, no taste, no texture. Ike Weishtort shows how to cook seafood sauté so that all of them are ready at the same time, remain juicy and retain the sea spirit .

Seafood assortment is a refined dish of Belgian cuisine that embodies the richness of marine treasures and harmony of flavors. This combination of tender scallops, juicy shrimp, squid, and hamachi gains a rich taste after being sautéed in butter with unagi sauce and lemon juice. The finest parmesan chip adds a crispy texture while currants and snap peas bring freshness and a slight tanginess. Belgian cuisine is renowned for its love of quality ingredients, and this dish is a perfect embodiment of its culinary traditions. It is ideal for a festive dinner or romantic evening, impressing guests with its sophisticated taste and elegant presentation. Each ingredient plays its role here, creating a gastronomic symphony worthy of the world's best restaurants.

Pasta with scallops and zucchini is an elegant dish of Italian cuisine that combines the freshness of seafood with the tenderness of vegetables. Scallops, with their sweet flavor and soft texture, beautifully complement the lightness of zucchini, creating a harmony of tastes. Tomatoes add juiciness and a slight acidity to the sauce, while the pasta absorbs all the aromas, becoming rich and velvety. This dish is an ideal choice for a romantic dinner or special occasion when you want to enjoy simplicity, sophistication, and true Mediterranean flavor. Italians often prepare such pastas in coastal towns using the freshest seafood. It can be served with a glass of white wine that highlights all the nuances of flavor. The delicate, warm, and slightly sweet aroma of scallops makes this recipe unforgettable.

Scallops with corn and mushrooms is a refined dish of European cuisine, combining tender sea scallops, sweet corn, and aromatic mushrooms. Historically, seafood was often paired with seasonal vegetables to create a balance of flavors and textures. Here, juicy scallops are served on a silky corn cream enriched with cream and the gentle sweetness of onion. The composition is complemented by grilled pieces of corn and a mushroom garnish that adds depth of flavor. White mushrooms in powder form enhance the aroma, while parsley and garlic-infused olive oil finish the dish with fresh and spicy notes. It’s the perfect treat for gourmets looking to try something elegant and harmonious.