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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.
One of the best sashimis we've ever had! The freshness is really remarkable and they are soft and sweet. Will buy again and again
Kamila, thanks so much for all your kind words! The Hokkaido Scallops happen to my absolute favourite item we sell, sashimi or cooked, they are AWESOME - as you know. ;)
The scallops were delicious. They were easy to prepare and fresh tasting. I would definitely order them again.
I just got these scallops from Organic Ocean today, and I had to make them NOW!! Impatiently, I waited until 6:30, when we eat. Having salted the scallops in advance and letting them exude extra moisture by a brief, 15 minute stint in the fridge, I began the fry. Oh my! These are the scallops that I've been waiting for all my life. I have spent several dollars, possibly tens or hundreds, on grocery store scallops that would not take a sear, no matter WHAT you did to them! This experiences was totally different, and satisfying in every way. If you are hesitating over the price point, well don't, because Costco sells them at twice the price (and you can't even guarantee that they are dry). So what is the deal with "dry scallops"? It sounds as if they are dried out, whereas wet scallops remind you of the sea that they used to inhabit. Well, check yourself and your logic, because dry scallops are so called because they have not been injected with extra saline to "plump them up" and enable them to be sold more cheaply. You cannot get a good sear on those bad boys: trust me. I've tried. Many times. Dry scallops are in no way dry once you make them properly. And they are hard to find. In the words of Kenji Lopez-Alt (formerly Serious Eats; presently NYT and Kenji's Cooking Utube show), "Fish counters selling dry scallops will most likely be proud of that fact and label them as such." Thus with Organic Ocean, who proudly advertises DRY SCALLOPS. Shipped in perfect packinging, they are ready for you to use within hours after you click on Send. LIke scallops? Just DO It ! Here's how to make them (adapted from K. Lopez-Alt (2018) Serious Eats) So here's the recipe - so simple! 1 pkg Organic Ocean dry scallops Kosher salt Olive oil or Canola oli 1 tblsp butter (optional - for enhanced browning) Lemon, parsley sprigs (garnishes) 1. Thoroughly dry your scallops with a paper towel. Put them on a paper-towel lined plate or sheet pan, lined with paper towel. 2. Salt them well, cover lightly with a paper towel, and let them stay in the fridge to about 15 minutes without any covering other than the paper towel. 3. Take scallops out and use paper towels to blot any excess moisture. 4. Heat a skillet (I usually use carbon steel, but anything other than non-stick will do. You will NOT get a good sear on a non-stick skillet) adding a couple of tablespoons of oil, until lightly smoking and screaming hot. 5. Put scallops, presentation side down, on the skillet, spacing them well apart so that they sear rather than steam. 6 After about 1 minute, peek under a scallop. If you see a good sear, quickly flip them, sear for another minute. 7. Remove pan from heat and immediately place scallops on paper towel lined surface or plate. 8. Serve and enjoy! Garnish with lemon slices, parsley sprigs or, if desired, minced chives. Now sit back and let the compliments flow in! Note: Butter Option for Enhanced Browning. Having trouble getting a good sear? After the first 30 seconds, add a tablespoon of butter. Sear on that side 30 sec more, then flip and sear 1 minute on the second side. You should have some nice browning going on! Thank you Organic Ocean, for providing us with your dry scallops. Finally, I made a scallop worth eating (and worth the price). So tender, luxurious and buttery - no marinade needed!
Yet another amazing review from you Jane, thank you for the review and recipe - we appreciate your kind words and sharing!
|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|