These wild-caught sea scallops originate from the cold, nutrient-rich waters off Hokkaido, Japan, a region prized for producing some of the finest scallops in the world. Labeled U-18, each scallop is generously sized with fewer than 18 pieces per pound, yielding approximately 36 to 46 scallops per 2-pound bag.

Unlike many commercially available scallops, these are dry-packed and entirely free of phosphate solution or brine. The sole ingredient is Patinopecten yessoensis scallop, which means they sear without releasing excess water, resulting in a perfectly golden crust and a tender, moist interior. Their natural flavor is rich, buttery, and subtly sweet with a clean oceanic finish.

The scallops are individually frozen rather than in a solid block, making it easy to thaw only what you need. For best results, thaw overnight in the refrigerator and pat thoroughly dry before cooking. Pan-sear in a cast iron skillet over high heat with a neutral, high-smoke-point oil such as canola or avocado oil for one to two minutes per side until a deep golden-brown crust forms. They are equally excellent served raw as sashimi, in a scallop crudo with citrus and soy, or as part of a sushi or tartare preparation.

Keep frozen until use. Do not refreeze once thawed.