These roe-off scallops (Patinopecten yessoensis) are harvested in the cold, pristine waters of the North Pacific. Expertly processed to maintain their natural freshness, firm texture, and uniform size, each scallop has the frill and roe meticulously removed before freezing—leaving behind only the clean, white adductor muscle.
Perfect for pan-searing, --info-svg-icon-color: var(--sky-500);display: block; high-end foodservice, they deliver premium quality and flavor in every bite.
Distinctive green-edged shell with plump, flavorful meat
Meat color varies: creamy-white in males and immature females, apricot-orange in mature females
High in protein y naturally low in fat and calories
Excellent source of omega-3 fatty acids, iron, vitamin B12, y essential minerals
Sustainably farmed in clean New Zealand waters using low-impact aquaculture methods
Filter feeders that improve water quality and require no added feed
Potential health benefits for joint health y inflammation support
Mild, sweet flavor y tender texture suited to a wide range of culinary applications
Available in multiple size grades, typically expressed by count per kilogram
Exported globally and valued for consistent quality y environmental responsibility
These scallops are wild-caught (Patinopecten yessoensis) in international waters. While not currently assessed on the IUCN Red List. Sustainability efforts are supported through regulated catch methods and processing under HACCP and BRC-certified facilities.
Scallop (Roe Off), Acidity Regulator (E451)
|
Energy |
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Protein |
16.9 g |
|
Fat |
<1 g |
|
– Saturated |
<1 g |
|
Carbohydrate |
2.7 g |
|
– Sugars |
2.7 g |
|
Sodium |
161 mg |