Plump adductor muscles, shucked and trimmed, sweet enough to sear hard and finish pink in the middle.

What It Is

Patinopecten yessoensis, the Japanese sea scallop. Only the adductor muscle is packed: shucked, trimmed of the skirt and cleaned, with no shell left to remove. Each piece should be firm and slightly tacky to the touch, never watery.

Where It Comes From

Dredged from cold northern Pacific beds, shucked on shore and frozen the same day. Cold water is what gives the muscle its tight grain and its clean, almost nutty sweetness.

Specifications

• Form: Adductor muscle only, cleaned
• Size: 20 to 30 g per piece
• Net weight: 2 kg per order
• Origin: North Pacific
• Packaging: Vacuum sealed, gel-ice shipped

State

Frozen at −18 °C individually, so the pieces stay loose in the bag and you can take out only what you need.

Storage & Shelf Life

• Frozen: keep at −18 °C for up to 6 months
• Thawed: keep at 0–4 °C and cook the same day
• Thawing: in the refrigerator on a rack, so they drain as they soften
• Do not refreeze once fully thawed

How to Enjoy

Dry the surface well, then sear in a hot pan with butter for about 90 seconds a side and let them rest. For a baked version, put them back in a half shell with garlic butter and grill until the top browns. They also hold up in a quick stir-fry or at the end of a hot pot. Overcooking is the only real risk: past opaque, the muscle goes tight and rubbery.

Allergen & Compliance

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