Japanese Hokkaido Large Scallops Sashimi Grade Meat.
Cooking Tip: Japanese-inspired dish uses one sauce, a sweet/salt combination of mirin and miso to make both the marinade for the scallops and the caramelised pan sauce for the noodles. A good pairing would be a simple green salad dressed with a citrus vinaigrette.
Images are indicatives only. Storage recommendation: Chilled 0-4C, Frozen -20C.