Japanese Aomori scallop (eggless scallop)

【Specifications】2L/3L
【Origin】Aomori, Japan
【Introduction】
Aomori scallops grow in the clear, calm waters of Mutsu Bay in Aomori Prefecture, Japan. The significant temperature difference in the seawater allows the scallops to grow slowly and evenly, resulting in plump, thick adductor muscles and a tender, elastic texture. These scallops are renowned for their sweet and delicious flavor and tender texture, making them a star ingredient in both the Japanese domestic and export markets. Due to strict production management and consistent quality, “Aomori Scallops” have become a symbol of the region, representing a guarantee of pure waters and top-quality seafood, and are one of Japan’s most representative high-end seafoods.

【Nutritional Value】
💎High-quality protein: Helps maintain muscle mass and boost immunity.
💎Vitamin A: Helps promote healthy vision and immune system function.
💎Vitamin B12: Maintains normal bodily functions, helps with red blood cell formation, and supports a healthy nervous system.
💎Minerals (Zinc, Phosphorus, Potassium): Help maintain normal growth, development, and neuromuscular function.
💎Fat: Low in fat, and the fat is heart-healthy unsaturated fat.

【Preparation】
Aomori scallops are suitable for various cooking methods. Whether eaten raw (sashimi/nigiri sushi), seared, baked, steamed, pan-fried, or stewed in soup, they bring out their natural sweetness and delicate seafood flavor. They are commonly found in high-end Japanese and Western cuisine menus.
✅ Scallop Miso-yakko: A famous local dish from Aomori Prefecture. Cooking is done directly in the scallop shell. Water or broth is added and brought to a boil, then miso, bonito flakes, and chopped green onions are added. Finally, an egg is cracked in and stirred until half-cooked.
✅ Butter-seared Scallops with Soy Sauce: Suitable for “raw” or “cooked” scallops. Wash and drain the scallops (for raw consumption, pat dry with paper towels first).Heat a frying pan with a little oil and butter, then pan-fry the scallops over high heat until golden brown on both sides (about 1.5-2 minutes per side).Before removing from the pan, drizzle with a little soy sauce and sprinkle with black pepper or chopped green onions.
✅ Scallop and Vegetable Salad: Slice the raw scallops and combine with lettuce, cucumber, and other fresh vegetables. Drizzle with a dressing made from olive oil, Japanese soy sauce, lemon juice,or yuzu vinegar for an extremely refreshing flavor.