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Japan Hokkaido Scallop Sashimi Grade 400G 20-40pcs

When the scallop sashimi is really good quality, the flesh is slightly firm but tender, and the flavor is sweet with a clean finish. ... To enjoy scallop sushi at home, all you need to do is to defrost the scallop, make sushi rice, and make nigiri sushi topped with the scallop.
Lemon Garlic Butter Scallop
  • Thaw scallops in a bowl of cold water for about 10-20 minutes until thawed completely, or overnight in the refrigerator.
  • Make sure to thoroughly pat them dry with paper towel to absorb all the liquid before searing.
  • Heat an oiled skillet or pan until it’s sizzling. Key step right here. You want them to sizzle and crisp to a golden colour on the outside.
  • The first scallop should sizzle as soon as it hits the oil. If it doesn’t, wait and let the pan continue heating before adding any more.
  • Use a large pan to avoid over crowding, or cook in batches to make sure they are at least 1-inch apart.
  • Sear them without moving them for about 2-3 minutes on each side. Done!

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