Large Japanese Scallops, Frozen, +/-250g
Experience the exceptional quality of our large Japanese scallops, prized for their naturally sweet flavour, delicate texture and impressive size. Sustainably wild-caught in the Northwest Pacific (FAO 61) using dredges (catch method), these premium scallops are carefully selected to deliver restaurant-quality results in your own kitchen.
Large Japanese scallops are highly regarded by professional chefs for their plump, succulent meat and clean, fresh taste. Their firm texture allows them to develop a beautifully caramelised crust when cooked, while remaining tender and juicy inside. Whether you're preparing an elegant starter, seafood platter or luxurious main course, these premium scallops make an outstanding centrepiece.
Our wild-caught large Japanese scallops are harvested from the cold, nutrient-rich waters of the Northwest Pacific (FAO 61), where the pristine environment helps produce them with outstanding sweetness and quality. Caught using dredges, they are handled with care to preserve their freshness, natural flavour and delicate texture.
These versatile scallops are suitable for both simple weeknight meals and fine dining occasions. Their naturally buttery flavour pairs beautifully with fresh herbs, citrus, butter-based sauces and seasonal vegetables, making them one of the most versatile seafood ingredients available.
Cooking Suggestions: Large Japanese Scallops
- Pan Fry – Sear over high heat for 1–2 minutes per side until golden brown with a tender, succulent centre.
- Grill – Cook on a preheated grill or barbecue for a lightly smoky flavour and attractive char marks.
- Roast – Roast briefly in a hot oven with butter, garlic and herbs for an elegant seafood dish.
- Butter Baste – Finish in foaming butter with garlic, thyme or rosemary to enhance the scallops' natural sweetness.
- Poach – Gently poach in a light seafood stock or beurre blanc for a delicate, refined finish.
- Pasta & Risotto – Add towards the end of cooking to seafood pasta or creamy risotto to prevent overcooking.
Serving Suggestions: Large Japanese Scallops
- Fresh Vegetables – Pair with asparagus, samphire, tenderstem broccoli, peas or baby spinach for a light seasonal meal.
- Creamy Purées – Serve over silky cauliflower, celeriac or potato purée for a luxurious presentation.
- Wild Mushrooms – Complement with porcini, girolles or shiitake mushrooms for rich umami flavour.
- Pasta & Risotto – Perfect with buttered linguine, fresh tagliatelle or a creamy Parmesan risotto.
- Citrus Flavours – Finish with fresh lemon, lime or yuzu to balance the scallops' natural sweetness.
- Luxury Ingredients – Pair with black truffle, Oscietra caviar or a Champagne butter sauce for a gourmet dining experience.
- Crispy Garnishes – Add crispy pancetta, Parma ham or toasted breadcrumbs for extra texture.
- Wine Pairing – Enjoy with Champagne, Chablis, Sancerre or a crisp Sauvignon Blanc to complement the delicate seafood flavour.
Please note: There are approximately 8 - 10 pieces per 250g.
