Bristol Hokkaido Sea Scallops
What makes Hokkaido scallops unique? For the first year, these scallops are cultivated in Lake Saroma on Hokkaido’s north coast. These young scallops are then scattered in one of four regions in the Sea of Okhotsk where they continue to grow, naturally for an additional 4 years before harvest. This allows for fishing in one specific zone each year, assuring plenty of scallops for generations to come. The cold waters of north and eastern Japan are fed from glacial drift ice from Siberia. Drift ice nurtures an abundance of plankton, the perfect food source for the region. Hokkaido scallops are known for being denser in nature and having a lower moisture content than their US counterpart in the North Atlantic. You may recall that our supplier for US sea scallops always looks for the best “top of the trip,” or most recently caught scallops when they buy them from the BASE auction in New Bedford, MA. Hokkaido scallops are harvested only on day boats which are then brought back to the packer alive in the shell and are shucked, graded and IQF within HOURS of being caught, locking in their naturally sweet flavor.
Ingredients: Scallops.
How to thaw: 1. remove desired amount of scallops from bag; place in colander and set into large bowl. cover. 2. refrigerate 8-10 hours or until completely thawed. 3. rinse; drain and pat dry. to quick thaw: 1. place desired amount of scallops in sealed bag. place bag into a large bowl of cold water. move bowl into sink; run a small stream of cold water 60-75 min or until thawed. 2. rinse; drain and pat dry. do not refreeze. how to cook: cooking times may vary depending on your equipment. do not cook from frozen. do not refreeze. pan searing: 1. dust scallops with flour; pat off excess. 2. heat 1½ tsp oil in skillet on med-high, until oil faintly smokes; add scallops. turn over when they change color one-quarter way up from bottom, about 2 min, and seared side has turned light golden brown. 3. continue to cook until internal temperature reaches 145degrees f; check by inserting thermometer halfway into scallop. 4. optional: finish by adding 1 tsp butter to pan and swirl. baste with spoon; season.
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