Introducing recipes that bring out the hidden deliciousness of the extremely popular scallops and their charm!

Scallops are a popular bivalve known for their rich flavor. Here we introduce the characteristics of scallops, how to choose them, and recommended recipes

What are scallops?

Scallops are large bivalve mollusks with shells measuring 15-20cm in both length and width. Most are farmed, with Hokkaido and Tohoku being the main production areas. The edible part is mainly the adductor muscle, which is available on the market in a variety of forms, including fresh, frozen, canned, and dried

Seasonality and how to choose

Scallops can be enjoyed all year round, but wild scallops are in season in winter. For shelled scallops, choose healthy ones with tightly closed shells for freshness. For shucked scallops, choose ones that are firm and shiny

Recommended way to eat it

They are used in a variety of dishes, including grilled and served raw, as well as in Japanese, Western, and Chinese cuisine. Scallops in particular can be grilled as is, or used in stir-fries, soups, and rice dishes

Recommended recipes using scallops

1. Stir-fried scallops and tomatoes

Ingredients (serves 4)

• Scallops: 250-300g
• Fresh shiitake mushrooms: 4 pieces
• Ginger (chopped): 2 teaspoons
• 2 chervils (coarsely chopped)
• Salt, pepper, potato starch, salad oil, sesame oil

How to make it

1. Season the scallops with salt, pepper, potato starch, and salad oil, then quickly boil them in hot water
2. Cut the tomatoes into 2cm cubes and cut the fresh shiitake mushrooms into four to six pieces
3. Fry the ginger, add the scallops and lightly fry
4. Add the tomatoes and fresh shiitake mushrooms and stir fry, then thicken with water-dissolved potato starch. Add chervil and sesame oil to finish

2. Grilled scallops

Ingredients (serves 4)

• Scallops: 8 pieces
• Sudachi (thinly sliced): 8 pieces
• Kombu sake soy sauce: 1 tablespoon
• salt

How to make it

1. Cut the scallops into a grid pattern, sprinkle lightly with salt, and dip them in kelp sake and soy sauce
2. Lightly brown on the grill
3. Serve with thinly sliced ​​sudachi citrus fruit

3. Warm scallop and cabbage salad

Ingredients (serves 4)

• Scallops: 8 pieces
• Cabbage (central leaves): 6 leaves
• 1 pc of proccoli
• Butter, salad oil
• Shallot (minced), red wine vinegar, salt, pepper
• Selfie

How to make it

1. Sprinkle salt and pepper on the scallops, coat with flour and grill
2. Boil the cabbage and proccoli and fry them lightly in butter and oil
3. Make a dressing with shallots and wine vinegar and pour over the cabbage, proccoli and scallops
4. Sprinkle with chervil and it's done

These recipes bring out the delicious flavor of scallops and are easy to enjoy at home. Be sure to try the diverse flavors of scallops