Top Scallops dishes in San Francisco

Perfectly cooked scallops with a complex, acidic fermented squash sauce and cherry‑leaf oil

Delicately prepared scallop with rhubarb, green strawberry, fennel—bright and elegant

Sea urchin atop scallop nigiri, a Kusakabe signature combination

Cured sea scallop in white ponzu with charred lettuce, almond and buttermilk dashi—bright and nuanced

Long-running signature scallop preparation.

Raw scallop with aji cristal aguachile

Sweet, tender scallop from Hokkaido showcasing clean ocean flavor

An elegant starter combining caviar, shellfish gelée, and a delicate scallop petit gâteau

Light, fresh scallops—clean and delicate, a good lighter option

Scallops over open-flame charcoal robata

Pristine raw scallop layered with creamy avocado and bright pomelo — delicate and stunning

Plump Hokkaido scallop swimming in rich, coconut-laced Khao Soi curry with egg noodles and pickles

Fried rice studded with dried scallop and tender egg whites, well‑seasoned and generous

Open-flame scallops, perfectly cooked.

Plump scallops with a golden crust served over tarragon polenta and calamari armoricaine, the sauce rich with tomato and shellfish depth

Day‑boat scallops over asparagus and mushroom risotto with lobster beurre blanc—creamy, briny, and elegant

Plump, sweet scallops grilled to a tender finish — a standout from the rotating daily seafood selection.

Chilled rice noodles with seared scallop and tangy pineapple — refreshing and complex

Golden-crusted scallops with a perfect caramelized sear — the seafood entree that showcases the kitchen's skill.

Plump, perfectly seared scallops in a savory pan sauce — simple, satisfying, and showcases the seafood quality.

Coconut‑inflected seafood stew with rockfish, shrimp, scallops, watercress–watermelon radish salad and jasmine rice

A refreshing first course of layered scallops with cucumber and nectarine, finished with a cardamom cream and horseradish zing

Raw scallops with preserved lemon and sea beans.