Considered the best in the world, these premium scallops are prized for their fresh, sweet ocean flavour and firm yet meltingly tender texture.

In Japan, they are traditionally eaten in curried soups or cooked on the half shell over a charcoal brazier. Skewer and grill over charcoal, and lightly baste with quality soy sauce, or pan fry in butter until golden on the outside and translucent in the centre. They are low in fat, high in protein and contain minerals like calcium and iron.