Wagyu and Scallop Tasting Plates

Cook the scallops and beef separately, then serve small portions together with peas. A single timing rule does not work for both ingredients: scallop size, steak thickness and whether either was frozen all change the preparation.

Ingredients for two tasting plates

• 200g Japanese A5 ribeye
• 4 large prepared scallops, about 120–160g total, with their label instructions available
• 200g frozen peas
• 10g butter
• 2 tbsp water for the pea purée
• 1 tsp neutral oil for the scallops
• 1 tsp lemon juice
• 2 lemon wedges, optional

The scallop weight is an ingredient specification, not a Beleaev pack claim or a measured yield. Buy the seafood separately and check its preparation, allergens and storage instructions. The featured 200g Japanese A5 ribeye supplies two raw beef allocations of 100g; it does not add scallops to your basket.

Prepare the peas and cooking stations

Use a saucepan, a masher or blender, separate cooking pans or a cleaned pan between ingredients, clean plates and separate raw-food utensils. Defrost either ingredient in the fridge if required by its label. Do not rely on the beef's storage instruction to cover the seafood.

1. Cook the peas thoroughly following their pack. Drain and mash or blend with the butter and measured water, then add lemon juice to taste. Keep ready for prompt service.
2. Pat the ribeye dry. Sear both broad faces and all outside edges, adjusting the finish to its actual thickness using the ribeye guide. Set the cooked beef on a clean plate to rest briefly.
3. Prepare the scallops according to their label and pat dry. Heat the measured oil in a clean pan and cook in an uncrowded layer, turning to cook both sides and the centre.
4. Check the scallops themselves before serving. The FSA seafood guidance says cooked scallop flesh should be firm and opaque; do not judge readiness by a browned top alone. Follow any specified pack cooking check.
5. Divide the pea purée between plates. Slice the cooked beef with a clean knife and add two cooked scallops to each plate. Serve immediately, with lemon wedges if wanted.

Keep the two cooking tasks distinct

Scallops release water: dry them more thoroughly and avoid crowding. The crust browns while the centre remains translucent: reduce the heat and continue cooking appropriately. The steak is ready before the seafood: finish preparation and have both pans ready before beginning next time; do not rush the seafood check.

Allergens: scallops are molluscs and butter contains milk. Read the seafood label for additional ingredients or declarations. A beef-only product card does not communicate the allergens of the completed plate.

This is a two-person menu proposal, not a tested surf-and-turf bundle. Plan to serve the full prepared quantity promptly; for retained components, follow their labels and FSA storage guidance. Use the portion guide before increasing the beef purchase.