Hokkaido scallops are often referred to as Japanese scallops. Renowned for their distinct sweet and buttery taste, these scallops boast a delicate texture that melts in your mouth. Sustainably harvested off the northern coastline of Hokkaido, where the chilly waters contribute to their sweet, juicy flavour and firm texture. These wild-caught scallops are from our friends at Caudle's Catch, a family operated operation in Ontario.

COOKING TIP: You probably think of scallops as "too fancy to make at home", but they're actually super easy to cook. Once defrosted, these little ocean jewels just need a bit of salt and pepper on each side then sear them in some browned butter. Flip each scallop after 3 minutes and let it cook on the other side until they're completely opaque or reached an internal temperature of 145℉. Give them a lemon squeeze on top and serve them over creamed corn or saffron risotto.

*Note - Due to the nature of fish, this is not a product that can be vacuum-sealed.