Hokkaido Scallop

Recipe from Constance Halaveli


  • 150 gr. Hokkaido scallop
  • 10 gr. Salt
  • 03 gr. Pepper
  • 15 ml olive oil


Marinate the scallop with salt & pepper to taste heated up a nonstick pan. Seared the scallop until brown, turn around and do not overcook. Let it rest a few minutes and then serve.