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Hokkaido Scallops

Hokkaido Scallops

Harvested in the cold, nutrient-rich waters surrounding Hokkaido, Japan, our wild Japanese sea scallops are renowned for their firm-but-tender texture and beautiful caramelization when seared. These scallops from an MSC-certified fishery and handled to preserve their natural sweetness. Their consistent quality and versatility make them a chef’s favorite for premium scallop preparations.

Scientific Name
Mizuhopecten yessoensis
regional nicknames
Japanese Scallops

Product Details

product format

Raw, Frozen, Refreshed, Seasoned

PAck

Refreshed gallons, IQF frozen bags, Skin pack

count range

U/8, U/10, U/12, U/15, 10/20, 20/30

country of origin

Japan

catch method

Wild-caught, dredged

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Species highlights

Premium Wild-Caught Origin

Harvested from the cold, pristine waters of Hokkaido, Japan.

Pure, Natural Quality

Our scallops retain their natural sweetness, firm texture, and delicate ocean flavor without any added sodium tripolyphosphate.

Chef-Grade Precision

Hand-graded “Chef Pack” selections ensure uniform size, no splits or pieces, and exceptional plate presentation.

Consistent Year-Round Supply

Supported by Japan’s efficient harvesting and processing infrastructure, ensuring steady availability and reliable quality.

Responsible Sourcing

Sourced from MSC-certified fishery

Traceability

Fully traceable

Delicious Details

Learn what makes this species a mouth-watering seafood staple.

Ideal Cooking Techniques

Searing

Broiling

Air-frying

Crudos

Flavor Notes

Sweet, clean, naturally briny

Texture

Firm

Our selections from the sea

From classic seafoods to fresh finds, we’re always searching for the next best bite.

Blackened & Smoked Butter Scallops

Lemon & Herb Butter Scallops

44 North of Maine

Culinary uses
across cuisines

Seared Scallops

Cuisine Type
American
Source
Tastes Better From Scratch

Perfectly seared scallops with a golden crust and tender center, finished with a citrus-brown-butter sauce.

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Brown Butter Scallops with Parmesean Risotto

Cuisine Type
Italian
Source
Pinch of Yum

Tender scallops seared in rich brown butter and served atop creamy Parmesan risotto.

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Seared Scallops with Pomegranate and Meyer Lemon

Cuisine Type
Mediterranean
Source
Food & Wine

Seared scallops with juicy pomegranate arils, Meyer lemon, cucumbers, and citrus-pomegranate sauce.

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Sancerre-Poached Scallops with Soft Grits

Cuisine Type
American
Source
Food & Wine

Tender scallops gently poached in citrusy Sancerre wine and served over creamy parmesan grits with toasted hazelnuts and chives.

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