Preparation:

1 can of New Moon Golden Pearl Top Shell,
100g scallop,
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 teaspoon 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. (This sauce will be used for both scallops and noodles)
2) Sliced quarters the New Moon Golden Pearl Top Shell.
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 Golden Pearl Top Shell, 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.

Preparation:

1 can of New Moon Sea Asparagus
1 can of New Moon Limpets
50g carrots
50g spring onion
50g asparagus
50g mushrooms
50g small prawn (shelled)
1 eggginger,
chicken stock powder and pepper to taste sufficient cooked

Cooking Instructions:

1) Dice New Moon Sea Asparagus, New Moon Limpets, carrots, spring onion,
    asparagus, mushrooms and prawns into pieces.
2) Stir- fry (1) with egg thoroughly.
3) Add cooked rice into (2) and stir-fry again till fragrant. Add seasoning to taste. Ready to serve.