About this Product

Hokkaido scallops, harvested from the pristine, nutrient-rich waters off the northern coast of Hokkaido, Japan, are celebrated worldwide for their exceptional sweetness, buttery texture, and delicate, ocean-fresh flavor. These sashimi-grade scallops are renowned for their firm yet tender bite, a result of the cold-water environment and careful, sustainable harvesting practices. Each scallop is hand-shucked and flash-frozen at peak freshness, ensuring a pure, clean taste with no additives or preservatives. Their naturally sweet, umami-rich profile makes them a favorite among sushi chefs and gourmet seafood lovers alike, whether enjoyed raw or lightly cooked

Cooking Method: For the best results, pat Hokkaido scallops dry and season lightly with sea salt before pan-searing in a hot, lightly oiled skillet for 2–3 minutes per side until golden brown. Their premium quality also makes them ideal for enjoying raw as sashimi, or gently grilling to highlight their natural sweetness and tenderness

Recommended Temperature: Pull scallops from the heat at 115°F (46°C); carryover cooking will bring them to a perfect, tender finish of 125–130°F (52–54°C)

Hokkaido Scallops vs Traditional Scallops

Hokkaido scallops, harvested from the cold, pristine waters off northern Japan, are renowned for their exceptional sweetness, buttery texture, and impressive size. Unlike many traditional scallops—such as those found in the U.S. or Europe—Hokkaido scallops are meticulously cultivated and processed, often dry-packed without added water or chemicals, which preserves their natural flavor and firm, meaty texture. Their environment, rich in nutrients and free from pollutants, imparts a clean, delicate, and umami-rich taste that stands out from the brinier or sometimes milder flavors of other scallop varieties. Traditional scallops, especially those that are wet-packed or treated with additives, can lose moisture and become difficult to sear, while Hokkaido scallops retain their succulence and are highly prized for both raw preparations and refined cooked dishes.

Sashimi Grade Seafood

Sashimi grade seafood refers to fish and shellfish that are considered the highest quality and safe for raw consumption, thanks to meticulous handling from catch to table. This designation means the seafood has been rapidly chilled or flash-frozen to eliminate parasites and minimize bacterial risks, and has been processed under strict hygienic conditions to maintain peak freshness and purity. Sashimi grade makes it ideal for raw preparations like sashimi, nigiri, crudo, or ceviche.