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.

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.

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.