Description Wild-caught in the cold northern waters of Hokkaido, Japan, these spectacular, giant-sized scallops are at their peak in flavour, shape, and condition. What makes these scallops truly exceptional is the way they are processed. They are shucked within hours of being caught and individually quick-frozen (IQF) shortly after harvest to lock in optimal freshness. This dry shucking process preserves the integrity and natural quality of the scallop meat. As a result, they caramelise beautifully when pan-seared — a tell-tale sign of the highest grade and quality. These scallops can also be enjoyed raw, sashimi-style.
