Scallop Wing Salad

The scallop wing — the frilly mantle that rings the shell and connects to the adductor muscle — is the part most Western kitchens throw away and most Asian kitchens fight over. It carries more sea flavour than the scallop itself, and a springy, slightly crunchy texture the muscle does not have.

Ours are blanched to just the right point, then dressed in a savoury sauce with a touch of sweetness, sesame and citrus. Ready to eat straight from the pack.

Why Choose Scallop Wing Salad?

• Ready to eat: thaw, plate, serve. Nothing to cook.
• More flavour than the scallop: the mantle is where the sea taste concentrates.
• Springy, crunchy texture: blanched precisely so it stays bouncy, never soft.
• Balanced dressing: savoury with a little sweetness, lifted by sesame and citrus.
• Outstanding value: one of the best-value entrées in the shop.

Serving Suggestions:

• As an appetiser: chilled, in a small bowl, exactly as it comes.
• Drinking snack: with cold beer, sake or baijiu.
• Over rice: spoon onto warm rice with shredded nori.
• In a salad: through cucumber, daikon and leaves — the dressing does double duty.
• On a platter: a textural contrast alongside sashimi and prawns.

Storage:
Keep frozen at -18°C. Thaw in the refrigerator, keep chilled and consume within 2 days of thawing. Do not refreeze.

Allergen Note:
Contains molluscs, sesame and soy.

The part everyone else throws out, and the best value in the freezer. Order now.