AKA Yesso scallops, Hokkaido scallops are said to be the finest scallops Japan has to offer.
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Sea scallops - Placopeten magellanicus
Origin : Japan
Nutritional information (per 100g portion)
Kcal : 80.0000
Protein (g) : 16
Carbohydrate (g) : 3
Sugars (g) : 1
Fat (g) : 0
Cholesterol (mg) : 30
Sodium (mg) : 160
Found in cold waters north of Japan, and now farmed similarly to oysters with wild seed collection and grow-out on suspended pearl or lantern nets.
Clean, white colour, sweet flavour, succulent but firm texture.
Store in freezer (-18C or colder) for not longer than about 3-6 months. Defrost before cooking (in refrigerator overnight), then store bagged in refrigerator (0-5C) or ice. Consume within 2-3 days of thawing. Do not refreeze.
Lightly pan-fry to preserve and enhance the natural flavor and succulence of these scallops. Light on seasoning. Salt and pepper and olive oil or a light creamy sauce. For best result, slightly undercook just before serving. DO NOT OVERCOOK.