Scallops can be grilled or fried but it should be done at medium heat, so they do not dry out and become tough. All scallops give off liquid when heated; the very white, treated scallops will lose much more if heated excessively. At Mercado, we have wide range of scallops from bay scallops, half shell scallops to frozen scallops imported from US, Canada or Japan.
Most of the mussels we eat these days are cultivated on ropes suspended from floating rafts in clean waters. On the plate, mussels are super-satisfying, and can always be relied on to bring full-bodied flavour to the table. With careful selection, our choice of mussels are mostly imported from New Zealand and Chile and we have it in green or blue.