Japanese Cooked Scallop Meat｜Sweet, tender and convenient for quick meals

Japanese cooked scallop meat is made from plump scallops that have been carefully prepared, cooked and frozen to preserve their natural sweetness and tender texture. The scallops are creamy white, delicate and slightly springy, with a clean seafood flavour and gentle sweetness. Once thawed, they can be enjoyed straight away or used in pan-fried dishes, fried rice, pasta, baked rice, hot pot or Japanese-style rice bowls, making them a versatile freezer staple for easy yet elegant seafood meals.

Recommended recipe: Garlic butter pan-seared scallops (serves 2)

Ingredients:

• Japanese cooked scallop meat, as needed

• 2–3 cloves garlic, minced

• 1 knob butter

• A little olive oil

• A little sea salt

• A little black pepper

• A wedge of lemon

• A little chopped parsley (optional)

Method:

1. Thaw the scallops in the refrigerator, or thaw them quickly in cold water while sealed in a bag, then pat dry with paper towels.

2. Heat a pan and add a little olive oil and butter.

3. Add the scallops and sear over medium-high heat for about 30–60 seconds per side, until lightly golden; as they are already cooked, avoid overcooking.

4. Add the minced garlic briefly, then season with sea salt, black pepper and parsley.

5. Finish with a squeeze of lemon and serve with salad, pasta, rice or toast.