Frozen Hotate Kaibashira Japanese Scallop – 3S

Scallops from the Sea of ​​Okhotsk in Hokkaido are thick and sweet. Scallops raised in the nutrient-rich sea are ideal for sashimi. It is very convenient because it is frozen one by one and you can take out only the amount you use.

Recipe : Sautéed Scallops with Nori Butter Sauce

Ingredients ( for 2 pax )

“Hokkaido Scallop” 250g

1/2 zucchini

Appropriate amount of olive oil

A little salt and pepper

A (150ml water, 2 tsp soy sauce, 1 tbsp sake)

1-2 teaspoons wasabi

10g butter

How to make (Cooking time: 15 minutes )

① Thaw the scallop adductor muscles and cut the zucchini into round slices of 1 cm width.

②Heat olive oil in a frying pan, grill both sides of ① over high heat while adding salt and pepper, and place on a plate.

③Put A in a frying pan and bring to a boil.Add torn pieces of grilled seaweed and melt it.Add wasabi and butter to make the sauce and pour over ②.