Scallops

Buttery, Delicious, And Surprisingly Easy To Cook

Scallops, the saltwater clams, are found in all of the world’s oceans and are characterised by having two types of meat, the round adductor muscle (the famous scallop), which is white and meaty, and the delicate roe, which is usually red or white and with a soft texture. The most popular edible species is the Atlantic sea scallop, although there are hundreds of unique subspecies. They are very versatile and are eaten grilled, fried, poached or even raw as sashimi. A popular addition to chowders, they are commonly steamed in Taiwan and used as a smoked or dried ingredient in Cantonese cooking, as well as being a central ingredient of classic Western cuisines.

Sustainable Approach | The largest wild scallop catches come from the waters off the northeast United States and eastern Canada, where, thanks to extensive efforts by the American fisheries departments, stocks of the Atlantic sea scallop are at an all-time high. For farmed scallops, Japan and China are today’s main source.

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Hokkaido Sashimi Scallop

At Asuka, JW Marriott Hotel Jakarta

Asuka Japanese Dining at JW Marriott Hotel Jakarta takes authenticity very seriously. Not only does it serve traditional Japanese cuisine, it also makes sure the ingredients are top-tier. Definitely not one to cut corners, Asuka’s Executive Japanese Chef Nishiura Osamu uses the best quality seafood produce, flown directly from the legendary and world-famous Tsukiji and Fukuoka fish markets in Japan. For the months of February and March, Asuka highlights Hokkaido scallops, one of the most cherished scallops in the world because of the umami flavour and lush texture. The tasty mollusc gains its qualities from a natural intervention – a combination of the warm Kuroshio and the cold Oyashio oceanic currents that ensures the freshness of the scallops. For the ultimate flavour, scallops are better served fresh, just like chef Nishiura’s Hokkaido sashimi scallop dish; providing only seaweed, sliced lemon, Hanaho flower and the necessary condiments to enhance the zest of the overall experience.
www.marriott.com/jktjw

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Scallops

At Lyon, Mandarin Oriental, Jakarta

With two elegant private dining rooms, The Glass Room and The Beaujolais, Lyon at Mandarin Oriental, Jakarta is an opulent restaurant that delivers French cuisine in all its first-world glory. Featuring contemporary artworks and unmistakably French-inspired decorations, such as chandeliers and classy long tables, Lyon is where people go to enjoy a truly French dining experience. As one of its most popular dishes from the deep sea, the seared scallop at Lyon is an eclectic mix of classic French cooking techniques and presentation and tender, sweet and creamy scallops sourced from Hokkaido, Japan. Seared with oil and finished with butter, the dish is served with cauliflower purée, fresh grapes, raisin purée and roasted cauliflower created by Executive Chef Cyril Calmet. It is a genuinely French dish perfect for those who prefer an elegant yet light and healthy dinner.
www.mandarinoriental.com/jakarta/fine-dining/lyon

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Grilled Scallops

At DAVA Steak & Seafood Restaurant, AYANA Resort and Spa BALI

Perhaps Bali’s finest seafood and steak grill, DAVA at AYANA Resort and Spa BALI is a one-stop shop for gourmet ocean treats. Unlike most other grills, the seafood here isn’t lathered with overpowering flavours or seasonings, instead, the beauty of the cuisine is in its simplicity. Our favourite, the grilled scallops, is a perfect example of this. Making the most of premium scallops sourced from the US, these gourmet morsels are lightly grilled in DAVA’s specialty charcoal oven using little to no seasoning to let the scallops’ natural flavours shine.

Once served, guests are encouraged to use DAVA’s own homemade gourmet salts to season to taste, from chilli and herb, to a unique black salt. The butter-like scallops are served alongside roasted garlic, vine tomatoes and a juicy lemon wedge, together with a choice of sauce (our favourite is the dill and lemon butter) and a mouth-watering side dish, like creamy spinach, roasted potato, truffle mash potato, minted green beans and tempura onion rings.

“Lightly grilled to create just the right texture, our premium scallops deliver a truly succulent taste,” says Sebastian Arnold, chef de cuisine at DAVA.
www.ayana.com