This month, I present the scallops which are in the best season. At Beige Alain Ducasse Tokyo, we use the large scallops from Notsuke, in Hokkaido. In the natural environment, they are jostled in the floating ice and grow up well increasing the rich flavor.
You can find it as one of the starters in dinner time, served with the early-spring vegetables containing a slight bitterness. I do hope you will try them in this season.
Kei Kojima Executive Chef