The perfect scallop in the style of Teppanyaki

When you order scallops in a Teppanyaki restaurant, their goal is simple: give you fresh seafood at your table. Like scallops in our famous marine treasures, scallops have rich, complex and undeniable fresh flavor.

So how to bake high quality Teppanyaki scallops perfectly?

From the source

Choose sea scallops from George Bank of Canada on Cape Sable Island, Nova Scotia, Canada. These Atlantic scallops can have huge shells (up to 9 inches long) and can thrive in the deep salty waters of the Atlantic Ocean.

Fresh flavor

Once captured, scallops will be shelled and frozen within 45 minutes to ensure that when they arrive at your local Teppanyaki restaurant, their freshness is locked.

Pursuit of perfection

When scallops are ready to hit the teppanyaki grill, speed and simplicity are everything. The secret to preparing a perfect scallop is to cook it quickly on each side of the shell. Our scallops can be roasted to a perfect golden color, in part because their moisture content is only 78-79%, lower than most other scallops. Dried scallops make sure they don't dry when cooking.

Flavoring

To season scallops, we need to keep it simple. With just a little butter and lemon, the natural sweetness and saltiness of scallops can really shine.