Japanese Hokkaido X-Large Scallops Sashimi Grade Meat are delightfully big in size and sweat flavour for cooking.
These scallops are #yummilicious and can be steamed, grilled or seared to capture their delicate flavour and texture. Do not over cook them.
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. Another popular Asian ingredient: try pan-frying them in oil with ginger and fresh coriander.
Limited supplies weekly.
Recipes:
HOW TO PREPARE SEARED SCALLOP TACOS WITH MANGO AVOCADO SALSA?
HOW TO PREPARE PAN SEARED SCALLOPS WITH LEMON PEPPER ASPARAGUS AND MIXED GREEN SALAD?
HOW TO PREPARE SCALLOP & ASIAN GREENS STIR-FRY?
How to thaw meat and seafood safely?
Our butchers cut to order as accurately as possible but there maybe a +/-10% variance. Our products are snap frozen to maintain its texture, flavour and for ease of transport across Hong Kong.
When Butchering from the Primal Cut the individual steaks may vary in size and thickness to meet the weight specification.
Images are indicatives only. Storage recommendation: Chilled 0-4C, Frozen -20C.
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Japanese Hokkaido X-Large Scallops Sashimi Grade Meat are delightfully big in size and sweat flavour for cooking.
These scallops are #yummilicious and can be steamed, grilled or seared to capture...
show more
