Hokkaido Scallops, What They Are and How to Buy

Hokkaido Scallops: What Chefs Look For

Hokkaido scallops are the ones chefs ask for by name. Large, sweet, and firm, they come from the cold waters off Hokkaido, Japan's northern island, and they are prized both for sashimi and for a clean, golden sear.

This guide explains what actually sets Hokkaido scallops apart, how to read a label so you buy dry instead of wet, how the size grades work, and how to sear them so the crust forms every time. If you have ever ended up with gray, rubbery scallops that steamed in the pan, most of the fix happens before they ever hit the heat.

TL;DR

• Hokkaido scallops are large, sweet, cold-water scallops from northern Japan, prized for sashimi and searing.
• The one thing that matters most when buying is dry versus wet: dry scallops (no additives) sear, wet ones steam.
• Size is graded by count per pound; U10 means under 10 per pound, the large searing size.
• Thaw, pat bone-dry, and sear in a hot pan 2 to 3 minutes a side to a just-set center, about 145°F.
• Pull the small side muscle, and never crowd the pan.

Why Do Chefs Ask for Hokkaido Scallops by Name?

Scallops are not all the same, and Hokkaido scallops have their reputation for a reason. They come from the cold waters off Hokkaido, and that cold, slow growth gives them a clean, pronounced sweetness and a firm, plump texture. They are the scallops served as sashimi and the ones chefs reach for when the sear needs to be flawless. The part you eat is the adductor muscle, the round disc that opens and closes the shell, and on a big Hokkaido scallop that muscle is generous, which is exactly what you want for a thick, caramelized crust over a barely-set center.

What Is the Difference Between Dry and Wet Scallops?

If you remember nothing else about buying scallops, remember this. It matters more than size or origin. Wet scallops are treated with a phosphate solution, sodium tripolyphosphate or STP, that makes them absorb water. They weigh more, they look glossy, and they sabotage dinner: in a hot pan they weep that water back out, steam instead of sear, and turn rubbery.

Dry scallops have no additives. They are drier to the touch, sometimes faintly ivory or pink instead of bright white, and they brown the way a scallop should. Our scallops are dry. If you are shopping elsewhere and a scallop looks suspiciously wet and white, ask, and check the label: dry scallops list one ingredient, scallops, while wet ones name a phosphate or say treated to retain moisture.

How Do Scallop Size Grades Work?

Scallops are graded by how many meats it takes to make a pound, the same way shrimp counts run, so smaller numbers mean bigger scallops. U10 means under 10 meats per pound, so each one weighs more than about an ounce and a half, and from there you step down through 10/20, 20/30, and smaller. Words like colossal, jumbo, and super colossal are marketing rather than grades, and they mean different things at different shops, so the count is the number that lets you compare. For the full breakdown, see our scallop sizes explained guide.

Those bands also change how you cook. A U10 scallop is thick enough to build a deep crust while the center stays barely set, which is why our super colossal Hokkaido scallops sit at the large end. A 20/30 scallop is much thinner, so a full 2 to 3 minutes a side would take it well past done; it wants a shorter, hotter sear or a different job, like a quick toss through pasta. And remember, a count says nothing about additives, so dry versus wet is a separate question on the same label.

How Do You Thaw and Dry Scallops Before Searing?

Frozen scallops carry surface water, and surface water is what stops browning. Thaw them in the fridge for about 24 hours, or seal the bag and submerge it in cold water for 30 to 60 minutes, changing the water about every 30 minutes. Never leave them out on the counter, which USDA guidance warns parks the surface in the bacterial danger zone.

Then dry them properly, which takes longer than most people allow. Blot each scallop on every side, lay them on a fresh dry towel or a rack, and leave them uncovered in the fridge for 15 to 30 minutes, until the surface feels tacky rather than slick. Pull the small side muscle while you are there, since that strap stays chewy if it stays on. Salt draws moisture to the surface, so season the scallops as they go into the pan, not while they wait.

How Do You Sear Hokkaido Scallops?

Use a pan that holds heat: cast iron, carbon steel, or heavy stainless. Nonstick rarely gets hot enough and gives a paler crust. Heat the dry pan until a drop of water skitters across it, then add a fat with a high smoke point, like grapeseed oil, avocado oil, or clarified butter. Whole butter added at the start burns before a crust forms, so add it at the flip instead, with a smashed garlic clove and a sprig of thyme, and spoon the foaming butter over the tops.

Space matters as much as heat. Leave an inch between scallops so steam can escape, and cook two batches rather than crowding one pan. Lay them down away from you, then leave them alone for 2 to 3 minutes, because moving a scallop early tears the crust that is still forming. Flip once, baste for a minute, and pull them just opaque in the center. Because dry scallops do not leak water, that crust actually happens, which is the whole argument for buying dry in one bite. Our guide to cooking frozen scallops goes further on timing.

How Do You Tell When Scallops Are Done?

A properly cooked scallop is golden on both faces and just barely opaque through the middle, with a little give when you press it. Cook it until it feels springy and you have gone too far. If you would rather work to a number, the FDA target for cooked seafood is 145°F, though most cooks go by look and feel at this size.

When scallops steam instead of searing, one of four things went wrong: the pan was not hot enough, the scallops were crowded, the surface was still wet, or they were wet-packed to begin with. The first three are yours to fix, and the fourth was decided at the store, which is again the argument for buying dry. Sticking is the same story: a hot pan, enough fat, and a little patience release the scallop on their own, because a set crust lets go. If one is stuck, give it another 20 to 30 seconds. Rubbery scallops are simply overcooked, with no rescue, so pull them a beat early, since they keep cooking off the heat.

How Should You Serve Hokkaido Scallops?

Count 3 to 4 large scallops per person as a main and 2 as a starter. At the U10 grade, three scallops is roughly a third of a pound, a generous plate next to something starchy. Keep the plate simple, because the crust is the flavor. Brown butter with lemon and capers takes 2 minutes in the same pan while the scallops rest, and a pea or corn puree, a spoon of risotto, or a bed of wilted greens all work. Serve them the minute they leave the pan, because a seared scallop held under foil steams itself and gives up the crust you just spent minutes building.

Are Hokkaido Scallops Sustainable?

Scallops are generally a well-managed resource. On the U.S. side, NOAA Fisheries calls wild-caught Atlantic sea scallop a smart seafood choice that is sustainably managed and responsibly harvested, with the stock neither overfished nor subject to overfishing. Japan's Hokkaido scallop industry is built largely on managed sea-ranching and aquaculture, a similarly organized system. The short version for a shopper: scallops are a responsible choice, and ours are sourced to be one.

Ready to Sear a Batch?

Now that you know what makes Hokkaido scallops special and why dry-packed is the only kind worth searing, the rest is a hot pan and a dry surface. Maine Shelled Lobster's super colossal Hokkaido scallops are large, sweet, dry-packed, and flash-frozen for a clean, golden crust. Thaw them, dry them well, and give them a screaming-hot pan.

Frequently Asked Questions

What Are Hokkaido Scallops?

Large, sweet, cold-water scallops from the waters off Hokkaido, Japan. They are prized for sashimi and for searing because of their firm texture and clean sweetness.

What Is the Difference Between Dry and Wet Scallops?

Dry scallops have no additives and sear beautifully. Wet scallops are treated with a phosphate solution that makes them absorb water, so they steam and turn rubbery in the pan. Buy dry.

What Does U10 Mean on Scallops?

It is a size grade: fewer than 10 scallops per pound, which means large scallops. Smaller numbers mean bigger scallops.

Can You Eat Hokkaido Scallops Raw?

High-quality sashimi-grade Hokkaido scallops are eaten raw in Japan. If you plan to eat any scallop raw, confirm it is labeled for raw consumption and handle it accordingly. Raw shellfish carries some risk, so children, pregnant people, and anyone immunocompromised should avoid it.

How Do You Cook Hokkaido Scallops?

Pat them completely dry, season with salt, and sear in a hot, oiled pan for 2 to 3 minutes per side until golden with a just-set center. Dry scallops are what make that sear possible.

Why Did My Scallops Steam Instead of Sear?

Usually the pan was not hot enough, the pan was crowded, the surface was still wet, or the scallops were wet-packed. Dry them thoroughly, cook in two batches, and buy dry.

Should I Remove the Side Muscle?

Yes. The small rectangular strap on the side of each scallop peels off with your fingers, and it stays chewy if you leave it on.