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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
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.