Japanese Hokkaido X-Large Scallops are sashimi grade, best for cooking, big and sweet, and famous for their rich texture and delicious taste.
This kind of scallop is characterised by its huge size and plump taste. Due to the superior sea environment and clean water in Hokkaido, the scallops grow in such an environment, the meat is more tender and the taste is more delicious. In order to ensure the freshness and quality of the scallops, they are frozen immediately after catching to preserve their freshness and flavour. At the same time, this scallop also goes through strict quality inspection procedures to ensure that each scallop meets high-quality standards.
These scallops are #yummilicious and can be steamed, grilled, or seared to capture their delicate flavour and texture. Just do not overcook 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 SCALLOPS & ASIAN GREENS STIR-FRY?
How to thaw meat and seafood safely?
Our butchers cut to order as accurately as possible but there may be a +/-10% variance. Our products are snap frozen to maintain their texture and 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 0-4℃, Frozen -20℃.
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Japanese Hokkaido X-Large Scallops are sashimi grade, best for cooking, big and sweet, and famous for their rich texture and delicious taste.
This kind of scallop...
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