Mixed Seafood, a Leaf Salad w/ Palm Sugar Vinaigrette
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.
Tempura Prawns & Scallops w/ Chilled Udon Noodles
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.
Tempura Scallops with a Winter Salad
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.
Crumbed Scallops with a Sweet Chilli Mayonnaise
Crumbed Scallops with a sweet chilli mayonnaise is completed with a salad of rocket, red onion and tomato with a balsamic vinaigrette. A great dish that really gives our crumbed scallops the opportunity to shine. Perfect Summer menu addition for pubs, cafes, hotels and bistros. Serve as a light lunch option or a starter for your dinner menu. Simple, labour light and a real profit maker!
Seared Scallops with Cauliflower Risotto
Seared scallops are a great addition to any menu. Easy and fast to cook, they can be served as a starter or a main dish. Combined with a cauliflower 'risotto', cream, sage and thyme you will have a restaurant quality dish that can be served within 15 minutes. Ideal for upmarket cafes, restaurants and hotels, this dish will become a menu favourite for many of your patrons.
Image courtesy epicurious
