Plump, round medallions of cold-water scallop, sweet and buttery, with the shell and skirt already removed. They take a hard sear in under two minutes and stay tender inside.

What It Is

The adductor muscle of the sea scallop (Patinopecten yessoensis), sold shelled and cleaned. Each piece is a thick, even disc, creamy white to pale ivory, with a firm bite that turns soft the moment it is overcooked.

Where It Comes From

Dredged from cold northern beds where slow growth gives the meat its sweetness. Shucked at the processing plant and frozen within the hour, not held on ice for days.

Specifications

• Form: Shelled adductor muscle, cleaned
• Net weight: 2 kg per box
• Grade: Even size, roughly 20–30 pieces per kg
• Packaging: Individually quick frozen

State

Raw and frozen at −18 °C or colder, with no added water or glaze, so the weight you buy is meat.

Storage & Shelf Life

• Frozen: up to 9 months at −18 °C
• Thawed: 0–4 °C, cook within 24 hours
• Thawing: in the refrigerator, on a rack so they drain
• Do not refreeze once fully thawed

Shelf Life & Delivery

Best before date printed on the box. Shipped frozen with gel ice in an insulated liner on a cold chain. Store in the freezer the day it arrives.

How to Cook

• Pat completely dry, then sear in a smoking pan for 60 to 90 seconds a side
• Wrap in thin prosciutto and roast briefly at high heat
• Thread on skewers with pepper and grill over charcoal
• Slice raw and dress with citrus and olive oil for a cold starter

Allergens

Contains shellfish (molluscs). Packed in a facility that also handles fish and crustaceans. Sold as food only, with no health or medical claims.