🦪 [Sashimi Grade] Hokkaido Scallop Meat — 2L

The biggest Hokkaido scallops we carry. Grade 2L runs just 16–20 scallops to the kilo — roughly two to three times the size of our everyday 3S — thick, plump adductor muscles from the cold northern waters around Japan's northernmost island. Sweeter, cleaner and more delicate than scallops from warmer seas, and at this size every one is a centrepiece.

Shucked adductor muscle only, frozen individually at sashimi grade. Available as a full 1kg box or a 4-piece pack.

✨ Why Choose 2L Hokkaido Scallops?

• Top size grade: 2L (16–20 pcs/kg) — thick enough to slice into several discs or sear like a steak.
• Sashimi grade: handled and frozen to a standard that allows raw service.
• Hokkaido origin: the cold waters that produce the world's best-regarded scallops.
• 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 3–4 discs, serve chilled with soy and wasabi.
• Nigiri: butterflied over sushi rice with a brush of soy and a little yuzu zest.
• Seared: dry the surface, hot pan, 60–90 seconds a side for a golden crust and a soft, just-warm centre.
• Butter and soy: pan fried, finished with butter, soy and a squeeze of lemon.
• Aburi: torched briefly on top, served with a pinch of sea salt.

Cooking Note:
Thaw completely before cooking and pat dry — scallops cooked from frozen release water and steam instead of searing.

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 king-size Hokkaido scallop, for when the scallop is the main event. Order now.