Scallop muscle stewed with sour cream
2 servings
75 minutes
The recipe is taken from the book "Salads, fish and seafood appetizers.
Calories441.7kcal
Proteins29.4grams
Fats28.5grams
Carbohydrates14.9grams
Butter
2
tbsp
Sour cream
0.5
glass
Wheat flour
1
tbsp
Salt
to taste
Ground black pepper
to taste
3% vinegar
2
ml
1
Slice the muscle into crosswise circles, salt, pepper, drizzle with 3% vinegar, and let it sit in a cool place for 1 hour.
- Scallop adductor muscle: 450 g
- Salt: to taste
- Ground black pepper: to taste
- 3% vinegar: 2 ml
2
After that, dry in the air and coat in flour.
- Wheat flour: 1 tablespoon
3
Fry in oil in a saucepan.
- Butter: 2 tablespoons
4
Pour with sour cream, place on low heat and simmer until soft, covering the pot with a lid.
- Sour cream: 0.5 glass
5
You can serve boiled potatoes, boiled cauliflower, or heated green canned peas as a side dish.
