Frozen Scallop Meat
Clean scallop muscle, individually frozen so you can take out exactly what you need.
What It Is
The round adductor muscle only, with the shell, skirt and gut removed. Each piece is plump and creamy white, with a firm bite that softens to a tender center when seared. They are graded large, so six or seven make a generous portion.
Where It Comes From
Dredged from cold northern water off Dalian, shucked on deck and frozen individually within the hour. No water or phosphate is added.
Specifications
| Species | Patinopecten yessoensis, Japanese scallop |
|---|---|
| Cut | adductor muscle only, shell and skirt removed |
| Net weight | 2 kg (4.4 lb) per box |
| Grade | large grade, 70 to 90 pieces per 2 kg box |
| Origin | cold northern waters off Dalian, shucked and frozen at sea |
State on Arrival
Frozen loose in the box rather than in a single block, so pieces separate without a chisel. A thin ice glaze is present.
Storage and Thawing
Keep at -18°C or colder. Thaw on a plate in the refrigerator for six hours, then pat dry before cooking. Do not thaw in water.
Shelf Life and Delivery
Best within 12 months of the production date. Shipped frozen with dry ice in an insulated liner.
How to Cook It
- Pan-sear — pat dry, sear in a hot pan for 90 seconds a side until a golden crust forms.
- Bake — return to a half shell with garlic butter and bake at 200°C for eight minutes.
- Stir-fry — toss with asparagus or snow peas over high heat for two minutes.
Allergen Information
Contains molluscan shellfish. Packed in a facility that also handles fish and crustaceans.