#foodbeast FOODBEAST Restaurants

Black Garlic And Squid Ink Aioli Elevate This Scallop Roll To The Next Level

Scallops are definitely in the conversation for the tastiest shellfish you can buy. Their faint sweetness, combined with a succulent flesh and light oceanic aroma make for an irresistible bite that’s worth the cash. One of the more underrated yet delicious ways to enjoy this mouthwatering mollusk is in a buttery, toasted roll, and one restaurant is pushing the bounds of deliciousness on that simple combination.

scallop roll

San Diego’s SuperNatural Sandwiches has brought out the best of the shellfish in their scallop roll, available exclusively at Foodbeast’s Asian food festival, NOODS NOODS NOODS presented by Original Cup Noodles and taking place on Saturday, January 27th, in Santa Ana, CA.

SuperNatural’s fantastical recreation of the scallop roll pairs tender scallops with romaine lettuce, ponzu aguachile, and a buttery brioche bread. But what truly elevates it to new heights is the deep black aioli garnishing the top. It’s made with squid ink and black garlic, giving a briny back note and fermented, umami punch to the sandwich.

This scallop roll is definitely a seafood lover’s dream, and is worth a stop to the VIP section of NOODS NOODS NOODS to try it. You can get tickets for that all-you-can-consume session, or for the buy-as-you-go Marketplace, here.

Fast Food

Mo Pizza Mo Problems: Pizza Hut Hong Kong Offers Pizza ON Pizza

Pizza Hut Singapore has the “Double Sensation” pizza, while Australia has the “Mexicana” nacho and guacamole pizza. Naturally, Pizza Hut Hong Kong had to step it up and offer the “Cheesy Opera Pizza” in order to stay in the game. Each Cheesy Opera Pizza has a twisted cheese crust base pizza that comes fully loaded with chicken, ham, beef, pork, tomato, oregano and red onion. It doesn’t stop there (don’t be silly) — on top of that is a smaller, thin-crust pizza that comes with your choice of two-topping combinations.

One of the two combinations is fairly normal, Canadian smoked ham, beef, pork, pepperoni, olives, mushrooms, pineapple, green peppers and Japanese cucumber on tomato sauce. The other, the “Cheesy Opera Pizza with Scallop,” calls for more adventurous taste buds and features scallop, clam meat, peaches, mushrooms, red peppers and Japanese cucumber on pesto sauce with a drizzle of honey mustard. They go for $173 HK ($22.32 US) and $220 HK ($28.32 US), respectively.


No word on why it’s named the Cheesy Opera Pizza. Perhaps they’re referring to the raised seating often found in opera houses and the second layer of the pizza is meant to resemble the balcony seating overlooking the stage? Or maybe we’re looking too deep into the matter and this is your typical college-essay scenario where there is never a right answer. For all we know, someone at Pizza Hut is sending a subliminal message that cheesy pizza should be served at operas. If so, we wholeheartedly concur.

via Brand Eating


How To Make Mediterranean-Herbed Scallops

mediterranean herbed scallops athenos feta cheese

This Mediterranean-Herbed Scallops recipe comes courtesy of Athenos Feta Cheese. When we asked our Facebook FOODBEASTS what they typically put the Greek cheese on, they answered everything from pizza, burgers, salads and even ‘pies.’ Now add scallops to that list – recipe below.


  • 1 lb. sea scallops, well dried
  • 1/4 tsp. each Salt and pepper, divided
  • 2 Tbsp. butter
  • 2 plum tomatoes, chopped
  • 1 clove garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup fat-free reduced-sodium chicken broth
  • 10 pitted kalamata olives, sliced
  • 2 Tbsp. chopped fresh chives, divided
  • 1 Tbsp. chopped fresh mint
  • 1 Tbsp. fresh lime juice
  • 1/3 cup ATHENOS Traditional Crumbled Feta Cheese
  • 4 cups hot cooked fusilli pasta


SPRINKLE scallops with pepper and 1/8 tsp. salt. Melt butter in large nonstick skillet on medium-high heat. Add single layer of scallops; cook 2 to 3 min. on each side or just until firm and browned on both sides. Remove from heat; cover to keep warm.

ADD tomatoes and garlic to skillet; cook and stir on medium heat 1 min. Stir in wine, broth and olives; simmer 2 min. or until liquid is reduced by half.

STIR in 1 Tbsp. each chives, mint and lime juice. Add scallops; stir. Simmer on low heat 1 min. or until heated through. Add pasta; toss to coat. Transfer to bowl; top with cheese and remaining chives.


CRAVING: Spicy Mango Salad with Seared Scallops

Spicy Mango Salad With Seared Scallops

Ever had Spicy Mango Salad with Seared Scallops? Our friend Nick figured you hadn’t (neither had we), so he placed a mango through a julienne slicer for a new experience, and BOOM Mango Spaghetti at your service! The mango was then lightly dressed with soy, garlic, cliantro and habanero. After searing some scallops this entree was topped and ready to impress. Try this light dish before the summer ends the days get shorter.



Craving: Dynamite Roll

A few years ago I found this small sushi place in Newport Beach, CA called Sakae. Their all-you-can-eat is amazing because it’s their entire menu with no limitations for $20. Resident Foodbeast Vyanie and I made the trip down there yesterday and this was a roll I had yet to try called the Dynamite Roll. It’s a California roll completely covered in sautéed onions, mushrooms and scallops. Trust me it was amazing.


Bacon Wrapped Scallops

Real talk, I can pop scallops like popcorn! If you haven’t tried them, get to your nearest ocean now! And for all of you Foodbeasts, try them wrapped in bacon! How could you go wrong with something that looks this beautiful! (Thx TUK)


Craving: Scallop S'mores


Freshly cut bread squares, grilled scallops and reasonably thin eggplant slices. Seems like a perfect prelude to an actual s’mores dessert! Learn how to make these in further detail if you wish, with this recipe.


Craving: Bacon Scallops

What’s a day without a bacon edible? Here we take a look at beautifully presented scallops, seasoned, grilled to perfection and protected by a layer of crisp bacon. If you’re looking for some slightly more detailed instructions, head on over to Al Dente where they show you what’s good!