Hokkaido Scallop Meat
- Origin: Hokkaido, Japan (Imported)
- Wild Caught Sea Scallop
- Non-sashimi Grade
- Scallop Meat Roe Off, contains only the adductor muscle
- Frozen below -18°C in box packaging
- 10/20 (1KG): Contains around 20-30pcs in one pack
- 10/20 (250g): Contains around 9-10pcs in one pack
- 30/40 (1KG): Contains around 40-50pcs in one pack
- 30/40 (250g): Contains around 10-11pcs in one pack
Benefits of eating scallop meat
Scallops are widely considered one of the healthiest seafoods. They contains 80% protein and with low fat content, they can help you feel fuller longer and are rich in vitamins and minerals. They are also a great source of antioxidants. These nutrients protect your body against cell damage linked with a range of chronic diseases.
How To Cook?
Pan-frying scallop meat is an easy method to make it delicious and it is popular among Malaysians. The steps are simple as follow:
Step 1: Defrost the Scallop Meat and Dry It
Bring the scallop meat to room temperature for about ten minutes before you plan on cooking, the use paper towels to soak up moisture from the two sides of scallop meat. Eliminating moisture makes it easier for browning and helps to prevent the oil from splattering.
Step 2: Pan Sear Scallop Meat
Place the pan on the stovetop on high heat, then add butter and avocado oil (preferable because of its high smoke point). Salt and pepper the scallops. Heat for 2 minutes (make sure oil is hot); carefully add the scallops; they should not touch each other.
Pan Sear Scallops for 1-and-a-half minutes on each side until brown. Making sure the scallops develop a 1/4-inch golden crust on both sides while still being translucent in the center not to overcook.
Step 3: Enjoy it!
Serve scallops immediately once cooking is complete or hold in the pan for final assemble to plate.
Couldn’t get enough from Hokkaido Scallop Meat? We have varieties of seafood which may suit you: Seafood Category