Scallops Japan

SCALLOPS - JAPAN, 5 lb. bag

$85.00
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Premium U/15 and 20/30 Hokkaido sea scallops by Sea Trek. IQF, are wild-caught and individually quick frozen (IQF) —perfect for searing, grilling, or raw dishes.

U/15 scallops are a size classification indicating that there are fewer than 15 scallops per pound. This means they are larger than average, making them a good choice for grilling, baking, or searing. They are firm, slightly sweet, and tender. 

5 lb. bags. 

Flavor Profile

The largest commercially available scallops, sea scallops have a sweet, rich taste that ranges from mild to briny. Raw, the drum-shaped meat is a shiny, creamy white, sometimes with pinkish or brown spots. Top-quality scallops should have an ivory translucence and elastic springiness that allows them to keep their shape. Cooked meat is opaque white with a firm, lean texture.Scallops are generally less susceptible to contamination than other shellfish, primarily because normally only the well-guarded adductor muscle is eaten.
Calories: 87
Fat Calories: 7
Total Fat: 0.8 g
Saturated Fat: 0.8 g
Cholesterol: 33 mg
Sodium: 161 mg
Protein: 16.8 g
Omega 3: 0.2 g

Cooking Tips

Though they may be large, sea scallops still cook quickly. Recipes often suggest cutting them in half across the grain before cooking, but the large size makes sea scallops a natural for the grill. Don’t microwave scallops — they can explode at higher settings.

Cooking Methods

  • Bake
  • Broil
  • Fry
  • Grill
  • Saute
  • Steam

Origin

Japan

How to Prepare & Cook Scallops

1. Thaw Properly

  • For best results, thaw scallops overnight in the refrigerator.

  • For quicker thawing, place sealed scallops in a bowl of cold water for 20–30 minutes.

  • Pat dry thoroughly with paper towels before cooking—this helps achieve a perfect sear.

2. Pan-Seared (Classic Method)

Best for: Caramelized outside, tender inside

  • Heat a skillet over medium-high heat and add a high-smoke-point oil (e.g., avocado or grapeseed oil).

  • Season scallops lightly with salt and pepper.

  • Sear scallops for about 1.5–2 minutes per side until golden brown. Avoid overcrowding the pan.

  • Optional: Add a pat of butter and a splash of lemon juice for flavor at the end.

Check out our recipe here and for a how to reel on IG click here.

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