Scallops

SCALLOPS – DELICIOUS & NUTRITIOUS

Scallops contain rich proteins and minimal iodine content. It is also known that the protein level of scallops is thrice as high as those of chicken, beef and prawns. Its fresh and delicious taste makes it a very suitable cooking ingredient.
Scallops have another important nutritional element- taurine. It helps to reinvigorate our body and stabilise blood pressure, hence suitable for working adults. Scallops can help in preventing diabetes and improving the body’s immune system.

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AUTHENTIC JAPANESE SCALLOP JAPANESE SCALLOP (Produced in China)
Place of Origin Fresh scallops from Hokkaido, Japan underwent a series of stringent processing and categorization before official inspection and worldwide distribution. Superior scallops from China underwent similar processing as in Japan. Its colour is also similar to that of Japan.
Size Classification L、M、S、SA、SAS、4S Size: L, M, S, SA, SAS, 4S etc Similar to that of Japan
Colour Dark Brown Light Brown
Level of dryness Very Dry Contains moisture and viscosity
Taste Fresh and sweet Salty or sweet at times

Processing of Japanese Scallops

Clean and Rich Ocean

Scallops Harvesting Trawler

Unloading fresh scallops to processing plant

Washing of fresh scallops

First boiling process to open up the shells

Cleaning of scallop meat by machine

Further cleaning of scallop meat by hand

Second boiling of scallop meat in salt water

Drying process in dehydration room

Drying under sunlight

 Drying process on wooden tray

Machine grading by weights

Manual grading by appearances

Official inspection

Packing

Official Stamp of Guarantee

Recipes

Scallop with Chicken Cubes

Methods

  1. Soak dried scallops in warm water for 1 hour before shredding it.
    Soak mushrooms in warm water for 20 minutes before removing the
    stalks and cutting into halves. Slice the chicken ham. Rinse scallions
    and ginger and chop into small.
  2. Blanch chicken thigh in boiling water and cut into small cubes.
  3. Simmer chicken thigh, ham, mushroom, ginger and scallion together
    with Shaoxing wine, cooking oil and sesame oil for 10 minutes. Serve
    onto plate. Blanch kalian in boiling water before cutting into halves
    and placing them at the side on the plate.
  4. Simmer scallops with oyster sauce under slow fire for 5 minutes.
    Thicken sauce by adding flour mixture. Add sauce onto chicken thigh
    and ham before serving.

Lower blood pressure and cholesterol level. Enhance body fitness

Ingredients (serve 4)

Scallops
25g
Chicken thigh
250g
Chicken ham
1 slice
Kailan
2-3 stalks
Mushrooms
5
Scallions
2 stalks
Ginger
3 slices
Light Soy Sauce
Half teaspoon
Oyster Sauce
1 teaspoon
White Flour
2 teaspoons
Shaoxing Wine
1 teaspoon
Half tablespoon sesame oil
Salt to taste

Scallop & Fish Maw Soup

Methods

  1. Soak the dried fish maw in hot water for an hour. At the same time,
    rinse the pork ribs under hot water to clean them and soak the
    Japanese mushrooms till soft before removing their stalks.
  2. Next, boil the pork ribs in water for two minutes to get rid of its smell,
    then drain away the water.
  3. In a pot of boiling water, put in the fish maw, scallops and pork ribs
    and cook them under low fire for two hours.
  4. Lastly, add in mushrooms and Chinese wolfberries and simmer for
    ten minutes, before seasoning with salt. The dish is ready to be
    served.

Nourishing Yin, reinforce the kidneys, help the body quickly
reduce fatigue.

Ingredients (serve 4)

Fish Maw
75g
Japanese Mushroom
4 pcs
Pork Ribs
350g
Chinese Wolfberry (as desired)
Japanese scallops
3pcs
(or 6 pieces of Chinese scallops)

Ingredients (serve 3-4)

Tiger King Abalone
1can
Chicken breast
200g
Carrot
50g
Mushrooms
3-4
Half tablespoon of Shaoxing wine
Appropriate amount of sesame
oil, salt and cornstarch

Stewed Abalone

Methods

  1. Blanch chicken breast before slicing. Add sesame oil, salt and
    Shaoxing wine to season for 15 mintues.
  2. Pare and rinse carrot before slicing. Remove stalks of mushrooms
    and soak in warm water for 30 mintues. Cut abalone into 4 portions
    and stew with carrot, mushroom and half a bowl of water for 10
    mintues. Add salt to taste before serving.
  3. Warm the original juice from Tiger King Abalone and pour over the
    main dish.

Clear liver and improve vision; Nourish yin and clear heat.

Ingredients (serve 1)

Tiger King Abalone
1can
Chicken breast
300g
Japanese fried tofu
4 cubes
Mushrooms
3-4
Carrot
50g
Broccoli
4 stalks
Ham
1 slice
Chinese facai
10g
1 tablespoon of Shaoxing wine
Appropriate amount of sesame oil,
cornstarch and salt

Abalone with Japanese Fried Tofu

Methods

  1. Blanch chicken breast before slicing. Add Shaoxing wine and sesame
    oil and stir evenly.
  2. Soak mushrooms in warm water for 30 minutes before removing
    stalks. Shred the rest of the mushrooms and ham. Rinse Chinese
    facai.
  3. Cut the whole abalone into 4 portions.
  4. Use the juice of the Tiger King Abalone as stock and simmer with
    chicken, ham, mushroom, facai and salt for 10 mintues.
  5. Divide the above ingredients into 4 portions and add Japanese fried
    tofu. Steam for another 7 minutes. Thicken the juice with cornstarch
    and add blanched broccoli before serving.

Improve vision and refresh oneself; Anti-aging