Product Title
€20.00
Select variant
Select size
Description
This is the place where the product description will appear if a product has one.
This is the place where the product description will appear if a product has one.
Live scallops are a delicacy cherished worldwide for their sweet flavor, tender texture, and versatility. But did you know that scallops from different regions have unique qualities? From the delicate Alaskan Pink Scallops to the luxurious Hokkaido Scallops of Japan, each variety offers a distinct taste and texture, perfect for creative recipes and memorable dining experiences.
In this article, we’ll explore different types of scallops, recipes tailored to each variety, chef insights, and wine pairing suggestions. Plus, we’ll guide you on where to try these dishes if you’d rather skip the kitchen.
Chef’s Note:
“The secret to cooking scallops is to respect their origin. Each variety has a story that shines through in its flavor.” — Chef Eric Ripert, Le Bernardin
Why Alaskan Pink Scallops?
Their mild sweetness pairs beautifully with the tangy richness of lemon butter sauce.
Ingredients:
Instructions:
Pairing: Serve with creamy mashed potatoes and steamed asparagus. Pair with a buttery Chardonnay.
Why Hokkaido Scallops?
Their luxurious texture and rich flavor shine when served raw.
Ingredients:
Instructions:
Pairing: Pair with chilled sake or a crisp Sauvignon Blanc.
Where to Try It: Sushi Yasuda in New York offers Hokkaido Scallop sashimi with their signature ponzu.
Why Nantucket Bay Scallops?
Their delicate sweetness pairs perfectly with the smoky grill and fresh herbs.
Ingredients:
Instructions:
Pairing: Serve with a side of wild rice and grilled zucchini. Pair with a light Pinot Grigio.
Chef’s Note:
“Bay scallops cook quickly and don’t need much seasoning—let their natural flavor shine.” — Chef Thomas Keller, The French Laundry
Why Jumbo Sea Scallops?
Their meaty texture holds up well to bold sauces.
Ingredients:
Instructions:
Pairing: Serve over linguine with a side of garlic bread. Pair with a bold Merlot.
Where to Try It: The Italian-inspired scallop pasta at Il Fornaio in San Francisco is a must-try.
High heat creates a golden crust while keeping the inside tender.
Scallops only need 1–2 minutes per side. Overcooking makes them rubbery.
Look for scallops with a mild ocean smell and firm texture.
Pro Tip: Always pat scallops dry before cooking to get a perfect sear.
Keep them in the refrigerator on a bed of ice. Use within 24 hours for optimal freshness.
Yes, but only if they are sashimi-grade, like Hokkaido Scallops.
Not at all! Scallops are quick and easy to cook, but they require attention to avoid overcooking.
For the freshest live scallops, shop at trusted seafood providers like Global Seafoods.
From Alaskan Pink Scallops to Hokkaido’s finest, live scallops offer a world of flavors and textures to explore. Whether you’re preparing a gourmet dish at home or enjoying scallops at a renowned restaurant, these recipes and tips will help you savor every bite.
Order fresh scallops today from Global Seafoods and elevate your dining experience!
For more recipe inspiration, visit the Global Seafoods YouTube Channel.
Sign up to get the latest on sales, new releases and more…
