Wild-caught scallops from Hokkaido, Japan, are plump, juicy and naturally sweet. Their tender meat has a delicate flavour that shines with very little added.
How to Serve
- Sear in a very hot pan for a golden crust and tender centre
- Sauté, broil or add to pasta and risotto
- Plate as part of a seafood platter
Good to Know
- Priced per kg
- Delivered across the UAE
