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Hokkaido sea scallops are often referred to as Japanese scallops. These are the most coveted scallops in the sushi culinary scene because of their size, meatiness, and amazing flavour as scallop sashimi - they're truly second to none. When you bite into a Hokkaido scallop, you'll discover their perfectly sweet taste and melt in your mouth decadence, making it obvious as to why these Japanese scallops are so revered. There's a reason why we named these Sweet and Delicate Hokkaido Scallops.
Even though the Hokkaido scallop is traditionally served raw with steamed rice or as sashimi, those are not the only ways to enjoy this delicacy. Hokkaido scallops can also be pan/skillet seared and grilled, caramelizing them to perfection to bring out their nuanced sweet taste with aromas that will make your mouth water. It doesn't take long to sear scallops, and when you bite into them you'll first experience their delicate texture, then your tastebuds will be enveloped in their sweet seafood flavours. Discover scallop recipes here.
Hokkaido Scallops are very healthy and have many good nutrients. Most people agree that Hokkaido Scallops are one of the healthiest kinds of seafood. Scallops are great sources of nutrition, and protein, and are known to be great diet foods. Scallops are also known for benefiting the heart, and the brain, to prevent strokes. They also help make physical recovery faster. Let's look at the health benefits in more depth:
Like most other types of fish and shellfish, Hokkaido scallops
have a great list of nutrients. These are high in calories and low in carbs. Hokkaido Scallops are good sources of protein, Omega-3 fats, Calcium, Phosphorous, Potassium, Vitamin B12, Iron, Magnesium, Zinc, Copper, and Selenium.
CanadaThe scallops are so tasty. We sauté them in butter and garlic. Delicious!
CanadaMade chop chop rolls with these scallops and they were amazing, we also pan fried some to test it out and the organic ocean scallops really give the store bought ones a run for their money. Absolutely fresh and amazing, barely any shrinkage after cooked.
CanadaI used these scallops to make a ceviche. There is no words to describe how fresh, sweet and delicious these scallops were!
CanadaUnbelievable!! Texture and flavor can't be beat.
| Common Name | Latin Name | Production Method | Harvest Method | Country of Origin | FAO Region | Processing Country | Sustainability Ratings |
|---|---|---|---|---|---|---|---|
| Japanese Scallops | Patinopecten yessoensis | Farmed | Off Bottom Culture | Japan | FAO 61 | Japan | OW |
