Premium Jumbo Wild Bay Scallops – 10/20 Count – Product of Japan – 14 oz Bag!
Indulge in the exceptional sweetness of our Jumbo Wild Bay Scallops, sourced from the pristine, cold waters of Japan — one of the world’s most celebrated origins for premium scallops. Graded 10/20 count per pound, these are true jumbo-sized bay scallops with a naturally sweet, delicate flavor and tender texture that sets them apart from ordinary scallops. Each 14 oz bag delivers generous, plump scallops ready to elevate any dish.
Why Choose Our Jumbo Wild Bay Scallops:
- Wild-caught from Japan — world-renowned origin for premium scallops
- Jumbo size: 10/20 count per pound — large, plump, and impressive
- Sweeter and more tender than sea scallops
- 14 oz bag — perfect for 2-4 servings
- Versatile — sear, sauté, bake, or use in soups and chowders
- No additives — pure, natural wild scallops
- High in protein, omega-3s, and essential minerals
What Makes Japanese Wild Bay Scallops Special: Japan is globally recognized for producing some of the finest scallops in the world, thanks to its cold, nutrient-rich coastal waters. Wild bay scallops are naturally sweeter and more tender than their sea scallop counterparts, with a delicate, melt-in-your-mouth texture that makes them a favorite among chefs and seafood lovers. The jumbo 10/20 count size means each scallop is substantial enough for elegant plating and impressive presentations.
Perfect For: Seared scallops with butter and herbs, seafood chowders and soups, scallop pasta, paella, scallop ceviche, stir-fries, baked scallops with garlic butter, or any recipe where sweet, tender scallop flavor takes center stage.
Preparation: Thaw in the refrigerator overnight and pat completely dry before cooking — this is the key to a perfect sear. For pan-seared scallops, heat a cast iron or stainless steel pan until very hot, add butter or oil, and sear for 1-2 minutes per side until golden brown. Do not move them while searing. For soups and chowders, add in the last 3-4 minutes of cooking to preserve their tender texture.
Chef’s Tip: The secret to perfectly seared scallops is a completely dry surface and a screaming hot pan. Pat dry with paper towels, season with salt and pepper, and sear in a very hot pan with a mix of butter and oil. The natural sweetness of Japanese bay scallops caramelizes beautifully, creating a golden crust with a tender, sweet interior. Finish with a squeeze of lemon and fresh herbs for a restaurant-quality dish in minutes.
Wild-Caught · Product of Japan · Jumbo 10/20 Count · 14 oz Bag · Sweet & Tender!