Skip to main content

Shakey's Scallop Primo Pizza

This summer, enjoy your fill of sea-moments with Shakey's Scallop Primo Pizza. This pizza is made special by combining fresh scallops and tasty kani (crabsticks). It perfectly captures the taste of summer with its seafood toppings, and combined with cheese, fresh herbs and chili flakes.


"We just can't wait for everyone to try our very special, limited edition Scallop Primo," says Ghena Austero, Shakey's Marketing Manager. "Scallops have never been included in any pizza variant before because it's very premium. But with the new Scallop Primo, they can already experience and enjoy the goodness of this refreshing seafood flavor in an affordable price."


"If there are two things Filipinos love to eat, its seafood and pizza. But we wanted to give our customers something new to get excited about and look forward to this summer, so we decided to combine these two with the surprising twist of choosing scallops as the main ingredient," added Austero.


This mouthwatering Scallop Primo Pizza is on a limited run only and is available from March 1 to May 31, 2017. Price starts at P294 for a regular thin crust, and offered for Dine In, Carry Out, and Delivery in all Shakey's restaurants nationwide.


the kitchen goddess

Comments

Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.