Aomori Raw Scallops (S) 180g+/-5%

**※Please add your desired delivery date to the notes for the designer (delivery is not available on Sundays; specific delivery times cannot be selected; during major holidays such as Lunar New Year, Mid-Autumn Festival, Christmas, and periods of severe epidemic, express delivery may be delayed)** **※If you are located on an outlying island, please contact the designer first ❤** **※Packaging specifications: Approximately 180g±5% per pack; 5-6 scallops per pack. Actual specifications are based on weight.** **※Image is for reference only** **From Aomori, Pan-Seared to Perfection** Mutsu Bay in Aomori Prefecture, located at the northernmost tip of Japan's Honshu Island, is one of Japan's primary regions for producing scallops. Surrounded by the sea on three sides, it offers abundant marine resources and diverse geographical features. Seawater is brought into the bay by the Tsugaru warm current, creating a naturally circulating, pristine environment. The adductor muscle is harvested from the scallops while they are still fresh, then flash-frozen at low temperatures to perfectly lock in their sweet, fresh flavor. Aomori scallops are highly regarded for their plumpness and sweet taste. Compared to the firmer texture of Hokkaido scallops, Aomori scallops offer a delicate aroma and a softer, sweeter mouthfeel. **Cooking Tips and Delicious Recommendations** Thawed scallops tend to release a lot of moisture. It is recommended to gently pat the surface dry with a paper towel before cooking to prevent oil splattering and ensure even cooking. If the scallops have excessive internal moisture, they may cook slowly and become tough over time. In addition to simple pan-searing, consider trying these other preparations: ◎ Pan-Seared Scallops: After patting thawed scallops dry with a paper towel, pan-sear them in a hot pan with a little butter. Serve after searing, with your favorite dipping sauce (such as wasabi and soy sauce). ◎ Butter-Sautéed Scallops: Cut vegetables into bite-sized pieces. Heat a pan, add butter, and sauté the vegetables until slightly softened. Then, add the scallops and gently toss until they are lightly browned. Season to taste and serve. ◎ Fried Scallops: Lightly season the scallops with salt and pepper, then dredge them in flour, egg wash, and breadcrumbs in sequence. Deep-fry until golden brown and enjoy. https://live.staticflickr.com/65535/54517263172_79fc9d78df_z.jpg **The Secret to Scallops' Sweetness!** Scallops contain various amino acids, including alanine, glycine, and arginine. The higher the glycine content, the more pronounced the sweetness of the scallop. Dried and fresh scallops are fundamentally the same, with only slight differences in component ratios, leading to variations in taste. **Thomas's Tidbit: Are Scallops a type of shellfish?** Scallops are the circular, white muscle of the scallop shell, known as the "adductor muscle," which controls the opening and closing of the shell. For this reason, they are also directly referred to as "scallop adductor muscles" or "dried scallops." The larger the scallop, the larger the adductor muscle. Scallop size is related to the season; they are generally lighter in March-April and in peak season from June to August, when their sweet flavor is most prominent. However, due to varying climates in different regions, there may be seasonal differences. (When you finish eating clams, the part on the shell that's hard to remove is the adductor muscle.) https://live.staticflickr.com/65535/54518476680_9209796dca_z.jpg ▼ Origin Aomori Prefecture, Japan ▼ Ingredients Scallops ▼ Shelf Life 300 days when stored frozen at -18°C. Please refer to the product label for details (products ordered will have at least 100 days remaining until expiration). * If you have any questions, please contact us before ordering. ▼ Storage Instructions Please store frozen at -18°C. ▼ Thawing Instructions Please naturally thaw the product in the refrigerator before cooking. * If you have any thawed product remaining, place it in a sealed bag or container in the refrigerator. It can be stored for up to 24 hours. * Do not repeatedly thaw and refreeze the product, as this will affect quality. Once opened, please consume the product at once to avoid quality deterioration due to improper storage. ▼ Important Notes 1. Images are for reference only; actual product contents are subject to what you receive. 2. If the product is damaged upon arrival, please take photos as evidence and contact us immediately. ▼ Return and Exchange Policy Due to food safety and hygiene considerations, fresh and perishable goods are excluded from the seven-day cooling-off period by law and cannot be returned or exchanged. Upon receiving your order, please immediately verify that the items and quantities are correct. If the received product does not match your order, or if the product itself has defects (such as damage during transit or thawing of the product), please take photos as evidence and contact us within one day of receiving the product, along with your order number or customer information. We will promptly process your return or exchange. ※During the return and exchange process, please retain the invoice and keep the product intact. Products requiring frozen storage must be kept in the freezer. If the product has been opened, or if it has been damaged due to the consumer's improper handling or incorrect storage, the company reserves the right to refuse returns or exchanges.