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Scallops are strong and rich in flavour with a medium–firm texture. They are popular grilled or barbecued, but avoid overcooking, which causes shrinkage, or the use of too much salt. Grill under a salamander, then drizzle with lime juice and olive oil, or sprinkle with fresh lemon zest and cracked pepper. Combine with coriander, avocado and chilli salsa on a crispy pappadum.Create the perfect party dish by deep frying scallops in a tempura batter and serve with a soy, ginger and garlic dipping sauce, or present a potpourri of deep fried seafood types such as prawns, oysters, mussels, finfish, calamari and scallops with tartare, aioli, rémoulade and fresh citrus juices.Poach scallops in a good court bouillon and use them as studs in a salmon and white finfish terrine for contrasting texture.Scallop roe also provides excellent flavour for pâtés, soups or chowders.
US Scallops are cultured from eastern US shores. These are the most commercially used scallops in the kitchen and are sweet & firm Scallops are a low fat seafood choice that is a good source of protein