Soft creamy flavoured roe on each half shell scallop.
To remove dirt impurities from the shell, lightly rinsed each scallop.
Pat dry with paper hand kitchen towels and season lightly with all purpose seasoning.
Make sure the scallops are completely dry before panfrying until golden brown.
Served with chopped spring onions and topped with fresh Tobiko for added flavour.
Remember not to refreeze any balance frozen scallops once thawed.
For more interesting Scallop dishes, check out this link.