Hotate (ほたて) (帶子) 

Our  Hokkaido Scallops are farm raised in Japan.

Quick Facts

Patinopecten yessoensis
Scientific Name
A cold-water species common to the northwestern Pacific, including the Kuril Islands, Sakhaline (Russia), Hokkaido and northern Honshu (Japan) and the northeastern coast of Korea.
10 - 50m
Depth grown
Hokkaido scallops are also known as Yesso Scallop and best grown at such depth so that it can filter the nutrient rich currents from the pacific Ocean and Sea of Japan.
First Cultivated
The first aquaculture of P. yessoensis was initiated in Mutsu Bay on northern Honshu, in 1965
Hokkaido Scallop
Best value for money
Hokkaido scallops are firmer, sweeter and creamier compared to Atlantic sea scallops. While more expensive, they are worth every cent.
Farmed at Sea
Growing method
Farmed (or "cultured") scallops are a "best choice" from Seafood Watch. Avoid scallops caught by dredging, which harms the environment and other sea creatures.
Pan Seared
Best cooking method
Quickly searing scallops over high heat in a bit of butter is perhaps the easiest and most delicious way to cook scallops.

How Scallops are harvested

Scallop Dredging

This involves the scrapping of the sea bed for wild scallops. In certain areas, such method is the most feasible due to the currents. In Japan and Australia, there are strict laws governing this form of harvesting.

Scallop Aquaculture

The most sustainable way to harvest scallop is via farming it. In Japan, scallops are grown in sea and only harvested when they reach maturity. There is little disturbance to the marine ecosystem. 

Reelly Fresh shopping tips

Choosing scallop


The meat should be firm and delicate. They should not feel mushy or too stiff. The scallops have distinct grains or fibers running lengthwise, as the edible part of scallop meat serves as a muscle that holds the two scallop shells together.

Colour / Smell

They should be of Vanilla which is the natural colour. If they are very white, likely, they have been heavily treated with chemicals to preserve the meat. It should also smell like the ocean and not fishy!


The premium grade of Hokkaido sashimi scallop has the sweet natural taste of abalone. Other varieties may have a tinge of oyster.


Scallops sold locally are marked xx/yy e.g. 21/25. This indicates that there are between 21-25 pieces within the package. Bigger the number, smaller the scallop. Hence 21/25 is considered as Large while 26/30 is medium. Different region define the size differently. So please check carefully.


Scallops can be either dry or wet. Dry scallops are often use for sashimi as they are not treated. Wet scallops are treated with sodium tri-phosphate which is an approved seafood preservative by the Food & Drug Administration. It is harmless to the body when used responsibly. It retains moisture within the scallop which is important to maintain the texture and taste. Scallops that are vacuum packed are able to maintain freshness and prevent decomposition which may happen very quickly if not stored under the right condition.

Value for money

The cost of Hokkaido Scallop varies with those use for sashimi commanding the premium. If you are not intending for use as raw, then the better choice would be for the wet scallops whose quality are also exceptional and at a lower price. Depending on your needs, both our scallops are of the best quality from Japan. Our scallops are sourced from responsible farmers and are vacuumed packed to ensure freshness. Hence, we can be confident of bringing you the finest quality scallop, yet at a reasonable price for your enjoyment.

Cooking Scallops

Easy recipes to guide you to a sumptuous meal.

Simple Pan Sear
Scallop with Lemon Garlic Butter
Scallop with apple salad
Scallop with asparagus
Scallop linguine
Bacon wrapped scallop