Size: 10-16cm. Pre-processing: The shell has been carefully cleaned and polished. Selling unit: kilogramme, pieces, MOQ: 500kgs, capacity: 20 tons/month. Packaging: Packed in carton boxes (can be packaged differently according to customer requirements)
Type: Seashell Style: Folk Art Use: Home Decoration Packing: In carton or as customer request MOQ: 100 kgs Color: Natural Color
Type: Seashell Style: Folk Art Use: Home Decoration Product Name: Scallop sea shells Packing: In carton or as customer request MOQ: 100 kgs Color: Natural Color
Type: Seashell Style: Folk Art Use: Home Decoration Product Name: Scallop sea shells Packing: In carton or as customer request MOQ: 100 kgs Color: Natural Color
Size: Dried scallops come in different sizes, typically measured by the number of scallops per unit weight. Smaller dried scallops are often used in soups and dishes where they can be rehydrated easily, while larger ones may be used as a standalone ingredient or as a garnish. Color: High-quality dried scallops should have a uniform beige or golden color. The color can vary slightly depending on the drying process and the source of the scallops. Texture: Dried scallops should be firm and dry to the touch. They should have a chewy texture, as they are concentrated and dehydrated. Original: Vietnam
All sourced from fisherman in Japan.
Sizes : U/10, 10/20, 20/30
TYPE: FRESH FINISHED: SHELL ON CARTON SIZE: NET WT. 20kg PRODUCT SIZE:(M) 90/110g
Sizes : (sm / Med / Lge) Grading : Whole With Roe Key Specifications : Sea Frozen Packaging : By Box 10 Kg Average Origin : Australia Miniumin Order : TBA
8 tablespoons melted butter 1 pound Wanchese Scallop Medallions™ 1/4 cup of seasoned bread crumbs 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon parsley 2 cloves garlic, chopped 2 tablespoons grated parmesan cheese Preheat oven to 400 degrees F. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, parsley, minced garlic and parmesan cheese. Sprinkle this mixture over the scallops. Bake in preheated oven until scallops are firm, about 20 minutes. Serves 2.
