Scallop Sashimi Grade (Hokkaido) (Frozen) ~200g
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Those shellfish have a soft fleshy texture and delicately mild sweet flavor. Scallops are most commonly harvested using scallop dredges or bottom trawls between October and March. Scallops can be steamed, fried or grilled but should be cooked gently and only for a very short time or their delicate flavour and texture will be spoiled. Steam them in wine with aromatics as you would mussels, or wrap them in prosciutto and grill or fry for a few minutes. Scallops go well with Asian ingredients: try pan-frying them in oil with ginger and fresh coriander. They‰۪re also a good complement to hearty flavours such as bacon, chorizo, black pudding or watercress. Take care not to over-cook them: serve as soon as they are firm and opaque.