Sea scallops

Andrey Shmakov, chef of the Savva restaurant, shared the recipe with us.

The recipe is taken from the book "Salads, fish and seafood appetizers.

The recipe is taken from the book "Salads, fish and seafood appetizers.

The recipe is taken from the book "Seafood. Very simple.

The recipe is taken from the book "Seafood. Very simple.

The recipe is taken from the book "Seafood. Very simple.

Recipe by Andrey Fedoseyev, chef of the restaurant "Bor".

The recipe is taken from the book "Seafood. Very simple.

Chef Ilya Pampukha shared the recipe from the Cape restaurant menu.

Scallop ceviche with tomato concasse is a refined dish of Estonian cuisine that combines the freshness of seafood with the rich flavor of marinade and the tenderness of tomatoes. The origins of this dish trace back to the traditions of coastal regions where seafood has always been at the center of gastronomy. Scallops marinated in lime juice with teriyaki sauce and spices acquire a delicate texture and delightful taste. The dish's lightness is enhanced by salad leaves and refreshing notes of greens. The tomato concasse, prepared using classic blanching technique, adds softness and a slight acidity, creating a harmonious balance. This dish is perfect as an appetizer for an exquisite dinner or summer gathering, highlighting the freshness of natural ingredients and culinary mastery.

Recipe by Kobayashi Katsuhiko, brand chef of Izumi restaurant.

Recipe from Vladimir Sidorov, chef of the restaurant "Cheretto More".

Risotto with sherry sauce, scallops, crab meat, and sweet green peas is a true embodiment of Italian gastronomic elegance. This recipe combines the tenderness of seafood, the velvety depth of sherry sauce, and the refreshing sweetness of young peas to create a harmonious symphony of flavors. Arborio infused with garlic and shallot aromas becomes the perfect canvas for this exquisite dish. The rich creamy texture of the sauce, enhanced by veal broth, makes each spoonful delightfully rich. The special charm comes from the balance between the ocean freshness of crab and scallop and the wine notes of sherry, creating an extraordinary depth of flavor. This dish is perfect for a romantic dinner or a formal event, offering true enjoyment to anyone who appreciates a refined culinary palette.

Warm seafood salad with green vegetables by Jérémie Uruiti is a refined dish of Mediterranean cuisine that embodies the balance of freshness and rich flavor. Octopus, shrimp, and sea scallops sautéed in butter acquire a tender texture and rich aroma. Bright green vegetables – broccoli, peas, Kenyan beans, and asparagus – retain their freshness through quick cooking and ice cooling. A drop of truffle oil completes the composition, giving the dish an exquisite earthy note. Truffle sauce is served separately to enhance the flavor harmony. This salad is an ideal choice for gourmets who appreciate elegance and richness in flavor combinations.

Scallops with tomatoes and mushrooms are an exquisite dish of Mediterranean cuisine, combining the tenderness of sea scallops, the rich flavor of white mushrooms, and the freshness of cherry tomatoes. This recipe embodies the harmony of seafood and vegetables, offering rich aromas and refined pleasure. Scallops sautéed with lime and olive oil develop a golden crust and tender texture, while mushrooms and shallots add depth to the flavor. White beans provide heartiness and textural fullness. The dish can be served as a warm salad or a side to light white wine, highlighting its sophistication. Perfect for a romantic dinner or a gathering with friends, it impresses with its rich taste and elegant presentation.