Scallops

Hawkes Bay Seafoods Online Takeaway Ordering for the Napier & Hastings Shops Click here

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Fresh Scallops landing Thursday 25th of August

  • Scallops Peruvian 40/60 1KG Frozen pack
    These scallops are amazing! They retain their sweet flavour and texture through all cooking methods...
    NZ$49.90 KG
  • Scallops Peruvian 40/60 200GM
    Ready to use 40/60 scallops.5-6 days shelf life in your fridge These are absolutely delicious, grea...
    NZ$13.90 EA
  • Fresh NZ Scallops (BAG) 200 GMS
    Scallops are delicious with a very smooth texture,and a similar taste to crayfish or a mild flavoure...
    NZ$15.90 EA
    Out Of Stock
  • Fresh NZ Scallops (BAG) 500GMS
    Ready to use Fresh NZ Scallops are delicious with a very smooth texture (5-6 days shelf life kept in...
    NZ$39.90 EA
    Out Of Stock
  • Fresh NZ Scallops (BAG) KG
    Ready to use Fresh NZ Scallops are delicious with a very smooth texture (5-6 days shelf life kept in...
    NZ$79.80 KG
    Out Of Stock


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Illustration Recipes

“Grilled” Scallops

  1. Bring a pot of water to boil then blanch the scallops in boiling water (just a quick dip to firm them a bit)
  2. Marinate the scallops with salt, white pepper, granulated garlic for 10 minutes
  3. Dust the scallops with flour (or for extra crunch, try the kumara starch or rice flour from your local Asian grocers)
  4. Heat up a pan and spray with a bit of oil (rice oil spray or canola oil spray will do just fine), wait until the pan is really hot before putting the scallops in (you need to seal the scallops on high heat so they don’t lose moisture)
  5. If the pan gets sticky, spray a bit more oil.  “Grill” them on high until both sides are golden brown.
  6. Serve them over a bed of seasonal greens

Steamed Scallop over Bean Thread Vermecille (Illustration in the tilte)

  1. Soften the bean thread vermecille by putting it in a bowl of warm water and soak for 15 minutes (or until it turns soft and white in colour)
  2. Bring a pot of water to boil then blanch the scallops in boiling water (just a quick dip in the boiling water), drain and set aside
  3. Drain water from the vermecille.  Season the vermecille with a little oyster sauce.
  4. Divide the vermecille into 8 entre size serving dishes – just enough to line the bottom.
  5. Marinate the scallops in salt, white pepper and a dash of rice wine (white wine will do fine too), a little corn starch will help binding the flavour to the scallops
  6. Lay the scallops on the vermecille, top it with chopped fresh garlic
  7. Arrange the entre dishes in a steamer (be careful not to over pack the steamer layer so the steam can move through the dishes) and steam for 7-8 minutes on high.
  8. Heat some oil in a small sauce pan.  When the oil starts to smoke, use a stainless steel spoon and tip a little hot oil over the garlic in each serving dish
  9. Garnish with a bit of green herbs and your scallop entre is ready for the table.

Scallop Seafood Stir Fry

  1. Cut up 2 squid tubes into diamond shape pieces
  2. Bring a pot of water to boil then blanch the scallops and squid in boiling water (just a quick dip to firm them a bit)
  3. Marinate the scallops and squid pieces in oyster sauce, minced garlic, minced ginger and a little corn starch to bind the flavours (for added punch, you can also add some minced chili)
  4. Dice onions and capsicums into diamond shape pieces
  5. Heat up some oil in the frying pan, enough to coat the bottom of the pan
  6. Fry the onion pieces first then add the marinated seafood (add a little water to the starchy marinate and save it for later)
  7. Stir fry until the seafood loses its translucency then add the capsicums and the starchy mixture.
  8. When the gravy starts to bubble, you know the stir fry is ready.
  9. Top it up with a handful of cashew nuts or macadamia nuts, garnish and serve!

Hawkes Bay Seafoods Online Takeaway Ordering for the Napier & Hastings Shops Click here