Japanese Scallops (Muki Hotate)

Harvested from the seas of Hokkaido where they thrived in freezing and nutrients-rich water, our Japanese Scallops are the finest Japan has to offer. Available in different bite sizes, our sashimi-grade Japanese Scallops are individually shucked, washed clean and quick-frozen before they are packed together to retain the freshest taste from the cold seas to your dining table.

Here are a few ways to enjoy our Japanese Scallops:

Raw

• As sashimi, slice the Japanese Scallops horizontally into thin rounds and serve with soy sauce, wasabi or ponzu for a citrusy touch
• For sushi or donburi, place raw scallops over sushi rice or top with truffle oil and shio kombu for enhanced flavour
• Or arrange thin slices on a chilled plate as carpaccio and drizzle with a dressing of yuzu juice, olive oil and a pinch of sea salt
• For aburi style, lightly torch the surface of the raw scallops to introduce a smoky aroma while keeping the inside raw

Seared

• Defrost the Japanese Scallops by letting them thaw in the refrigerator for 3 hours
• Pat the scallops thoroughly dry with paper towels before searing to get a perfect golden crust
• Sear in a hot pan with a high-smoke-point oil for about 1 minute on one side and 30 – 45 seconds on the other to keep them tender and juicy
• Finish with butter and soy sauce for a classic Japanese flavour profile
• Serve with lemon juice, creamy sauces or on pasta
• Or crown each scallop with a spoonful of chilled caviar for a luxurious touch

Deep-Fried

• Bread the scallops in panko breadcrumbs
• Deep-fry at 175°C for about 3 minutes
• Serve with lemon wedges and tonkatsu sauce

To savour some excellent scallops without the hassle of cooking, visit Baia.