Coquilles Saint-Jacques combines sweet, tender scallops with a silky white wine and shallot cream sauce under a browned crust of Gruyere and breadcrumbs. The result is elegant and rich, with a delicate marine sweetness balanced by nuttiness, butter, and fresh parsley.

This dish pairs caramelized, sweet sea scallops with a silky risotto enriched with butter, Parmesan, and white wine. Lemon and parsley cut through the richness, giving the finished plate a fresh, elegant balance worthy of a special dinner.

Hotate Bata Yaki is a quick scallop dish with a rich, glossy butter-soy glaze balanced by mirin and lemon. The scallops are seared until caramelised outside and tender within, then finished with fresh spring onion for brightness.