[Sashimi Grade] Hokkaido Scallop Meat — Small Pack

The same Hokkaido scallops we sell in the larger format, in a household-sized pack. Grown in the cold northern waters around Japan's northernmost island, Hokkaido scallops are sweeter, cleaner and more delicate than scallops from warmer seas.

These are shucked adductor muscles only, frozen at sashimi grade. If you have not cooked Hokkaido scallops before, this is where to start.

Why Choose the Small Pack?

• Right-sized: one meal's worth, so nothing sits half-used in the freezer.
• 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.

Serving Suggestions:

• Sashimi: slice horizontally into discs, serve chilled with soy and wasabi.
• Nigiri: whole over sushi rice with a brush of soy.
• 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 lemon.
• Pasta: seared and folded through garlic, chilli and white wine at the end.

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.

Top-shelf scallops, household size. Order now.