In this scallops recipe white miso is paired with sake and dark soy sauce for a strong but balanced combination. This dish is labour light...
This recipe for scallops with butternut purée and sage butter is a labour light entree that will impress the most discerning patrons. Scale the butternut...
Our scallops with celery root & Meyer lemon salad is a luxurious dish that is suitable for restaurants and hotels. The salad components can be...
Aguachile, literally meaning chilli water, is traditionally made with chillies, coriander, onion, lime and water. This sauce has all that except with juicy, acidic tomatillos...
Aguachile translates to chilli-water and throughout Mexico there are a number of variations ranging from rojo (red) to negro (black) and this version, verde (green)....
Making tomato water is just collecting the juices that weep from chopped ripe tomatoes. It’s a delicious addition to a simple scallops dish. Scale up...
Fast, exciting and delicious! Grilled scallops are always a spectacular dish to serve with very little labour time required. Our grilled scallops with peach sweet...
We use Pacific West’s scallops roe off. They are wild caught and IQF phosphate free. Product number: 6400 Sizes: U10, 10/15 and 15/20 Pack size:...
Grilled scallops are a great addition to any menu. Easy and fast to cook, they can be served as a starter or a main dish....