Japanese Hokkaido Large Scallops Sashimi Grade Meat are delightfully big in size and sweat flavour.
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 ingredients: try pan-frying them in oil with ginger and fresh coriander.
Limited supplies weekly.
Our butchers cut to order as accurately as possible but there maybe a slight variation. Our products are snap frozen to maintain its texture, flavour and for ease of transport across Hong Kong.
Images are indicatives only. Storage recommendation: Chilled 0-4C, Frozen -20C.