[Sashimi Grade] Hokkaido Scallop Meat

Hokkaido scallops are the benchmark. Grown in the cold northern waters around Japan's northernmost island, they are sweeter, cleaner and more delicate than scallops from warmer seas — which is why sushi counters and fine dining kitchens the world over specify them by name.

These are shucked adductor muscles only, frozen individually at sashimi grade. Clean enough to serve raw, and good enough that you probably will.

Why Choose Our Hokkaido Scallops?

• Sashimi grade: handled and frozen to a standard that allows raw service.
• Hokkaido origin: the cold northern waters that produce the world's best-regarded scallops.
• Clean, sweet flavour: delicate and naturally sweet, with a soft, silky texture.
• Adductor only: no roe, no skirt, no waste.
• Individually frozen: take out what you need and keep the rest frozen.

Serving Suggestions:

• Sashimi: slice horizontally into discs, serve chilled with soy and wasabi.
• Nigiri: whole over sushi rice, with a brush of soy and a little yuzu zest.
• Seared: dry the surface thoroughly, hot pan, 45-60 seconds a side for a golden crust and a soft centre.
• Butter and soy: pan fried, finished with butter, soy and a squeeze of lemon.
• Grilled on skewers: charred briefly over high heat.
• Carpaccio: sliced thin with olive oil, sea salt and citrus.

Cooking Note:
Thaw completely before cooking. Scallops cooked from frozen or half-thawed release water, steam rather than sear, and lose the soft texture that makes them worth buying. Pat the surface dry before it hits the pan.

Thawing:
Thaw in the refrigerator (0-4°C). Never use hot water or a microwave.

Storage:
Keep frozen at -18°C. Use within 1 day of thawing and do not refreeze.

Raw Consumption Note:
If you are pregnant, elderly, very young or have low immunity, cook scallops through rather than eating them raw.

The scallop every other scallop is measured against. Order now.