Scallop
Hokkaido scallops are the large, sweet scallops that hold up to a hard sear, the kind used for a pan seared starter rather than stirred into a mixed seafood dish. A 10/20 count means 10 to 20 scallops per kilogram, so anything closer to 10 is the bigger, more expensive end of that range. Pat them fully dry before they hit the pan: scallops release water as they thaw, and a wet scallop steams instead of browning. Two minutes a side in a hot pan with butter is usually enough, since scallops turn rubbery fast once they’re overcooked.
Listings
Nothing to buy here at the moment
We are lining up new suppliers, so the listings are down while that happens. The guides are all still here, and they will tell you which cut to ask for and what to check on the pack, wherever you end up shopping in the meantime.
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