Japanese Hokkaido scallops are prized worldwide for their exceptional sweetness and firm, smooth texture, harvested from the pristine cold waters surrounding Hokkaido, Japan's northernmost island. This product features premium U16-grade scallops — approximately 14 to 16 scallops per pound — placing them among the largest size classifications available for sea scallops.

These are "dry" scallops, meaning they are wild-caught and individually frozen in their raw state without any added water-retaining chemicals or brine. This preserves the scallops' natural ocean flavor and prevents the shrinkage and steaming that occurs with treated "wet" scallops during cooking. When thawed and patted dry, they develop a beautiful golden-brown sear in just 1 to 2 minutes per side.

To prepare, thaw the desired amount in a covered container in the refrigerator for approximately 8 hours or overnight. For pan-searing, a cast iron skillet with a high smoke-point oil such as canola or avocado oil produces the best crust. Hokkaido scallops are equally well suited to serving over pasta or creamy risotto, as part of a surf and turf with steak, as nigiri or sashimi-grade sushi, or raw in a crudo preparation with citrus, soy, and ginger. Keep frozen until ready to use.