Abalone Singapore |Abalone SG - New Moon
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Top Shell "Top Shell, Scallop with Soba"


  • 1 can(312g) New Moon "Top Shell in Soy Sauce", 100g scallop,
  • 60g Japanese soba
  • 60g Japanese cucumber
  • 20g cherry tomatoMarinate
  • 9 teaspoons of olive oil
  • 2 teaspoons of Japanese Sake
  • 1 teaspoon salt
  • 2 teaspoons of Japanese white vinegar
  • 1 teaspoon chilli flakes
  • 4 teaspoons of white sugar
  • 1 teaspoons of Japanese red pepper
  • powderSalad:1/4 cup white fungus
  • 1/2 cup red frisee
  • 1/2 cup green frisee
  • 3 cherry tomatos (cut into quarters)
  • 8 slices of Japanese cucumberGarnish
  • 1 teaspoon of sliced red onion
  • topped with roasted sesame

Cooking Instructions

  1. Mix the "marinate" sauce together in a bowl.(both scallops and noodles)
  2. Sliced quarters the New Moon "Top Shell in Soy Sauce".
  3. Blanch the scallops and white fungus till cooked and set aside.
  4. Toss the scallops with 2 spoonful of the "marinate" sauce.
  5. Blanch the soba in boiling water. Drained, transfer to a bowl and toss with 2/3 of the "marinate" sauce.
  6. Mix New Moon "Top Shell in Soy Sauce", scallops, noodle, white fungus, salad leaves, cherry tomato and Japanese cucumber in a bowl. Toss with the remaining "marinate" sauce.
  7. Place salad on a plate. Garnish with sliced red onion and topped with roasted sesame seeds. Ready to serve.