Wild caught in the Northern seawaters of Hokkaido Japan, these spectacular giant sized scallops are at their peak in flavour, shape and condition.

What makes these scallops even more special is the way they are processed. Shucked within hours of being caught, water has not touched these scallops at all during processing - they are cut out of the shell dry (referred to as dry shucking). The scallops are then individually-quick-frozen (IQF) within an hour of harvesting for optimal freshness.

This dry shucking process ensures the integrity and quality of the scallop meat. They will caramalise beautifully when cooked in a pan - a tell tale sign you are receiving the pinnacle of grade and quality.

These super sweet, super dry scallops can be also eaten raw sashimi style.