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 the tomato water prior to service and this dish can be plated and served in 5 minutes. A spectacular dish to serve with very little labour time required. Our seared scallops with tomato water, lime and mint is a great addition to venues looking for an upmarket seafood addition to menus without creating kitchen stress.
Image and recipe courtesy bon appetit
Tempura scallop, prawns and salt & pepper squid are a great combination served on a bed of fresh herbs and leaves and finished with a palm sugar vinaigrette. The vinaigrette can be scaled and used to order. Keep refrigerated ready for use. Try the salad vinaigrette combination with other premium products from Pacific West. Ideal for pubs, hotels and bistros.
by Peter Hawkins
A simple horseradish cream is a great condiment to premium fried seafood. Here we use Pacific Wests tempura scallops and prawns and salt & pepper squid.
Be sure to use horseradish root and not the jarred variety! Serve the dish on a bed of leaves. A great dish for pubs, hotels and bistros.
Gribiche is an all-purpose dressing that will brighten the flavour of battered seafood products such as fish, prawns and scallops. Add a leaf salad as pictured or just use the sauce as a condiment. This dish is a labour light option that your patrons will love. Scale the gribiche and refrigerate. Try the sauce with premium battered fish and serve with a side of chips.
Grilled scallops are a great addition to seafood menus. Easy and fast to cook, they can be served as a starter or as a main with a salad. Lime mayonnaise, nori, lime zest and Aleppo pepper adds a sharpness that elevates this dish both visually and in taste. Ideal for cafes, pubs and bistros, this dish looks good, tastes great and is sure to keep your customers happy!
We use Pacific West's scallops roe off. Wild Caught, North Atlantic scallops caught off the coast of the USA, known for their sweet taste.
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 replacing the water. What you end up with is a thin, spoonable sauce to douse the seafood in. Our scallops aguachile is a sensational labour light entree that would suit any venue wanting to impress patrons but without creating kitchen stress.
Note: Sometimes called Mexican green tomatoes, the tomatillo looks like a small green tomato with a papery covering or husk. It is in the same family as a tomato, but tomatillas have a distinctive tart flavour. For a tomatillo substitute, buy underripe tomatoes and add a squeeze of lime juice.
For our scallops aguachile we use Pacific West's scallops roe off.
Grilled scallops are always a spectacular dish to serve with very little labour time required. Combined with our sweet chilli and orange sauce you will have a dish that presents beautifully and tastes great. Serve as a starter or a main, either way this dish will be a hit with even the most fussy diners. Ideal for cafes, restaurants, pubs and bistros. In these challenging times chefs need to cook, plate and serve quickly to keep tables turning over. This dish does the job perfectly!
We use Pacific West's scallops roe off. They are wild caught and IQF phosphate free.
Tempura prawns and scallops with chilled sesame Udon noodles & vegetables is a labour light addition to menus. Scale and store the dressing prior to service. Fresh shiitake mushrooms can be replaced with dried mushrooms ( refreshed ) if unavailable.
Our tempura prawns and scallops with chilled sesame Udon noodles & vegetables will make a great addition to lunch menus or a light main meal option. Best suited for pubs, larger cafes, hotels and clubs.
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 and would be suitable for banquets or as an entree. The source is best made to order but is simple enough for it not to create kitchen stress. A great menu addition to restaurants, bistros and upmarket hotels.
For the scallops in a miso, ginger & sake sauce we use Pacific West's scallops roe off.
They are wild caught and IQF phosphate free.
Product number: 6400 Sizes: U1
0, 10/15 and 15/20 Pack size: 5kg Country of origin: USA
Tempura scallops with our Winter salad is a labour light dish that can be served as a starter or main meal. The salad, featuring in-season cauliflower and pomegranate can be prepped prior to service and constructed and dressed to order. The dressing can be scaled and kept refrigerated for two days. Best suited for pubs, hotels and bistros.