The Two-Ocean Scallop Combo

If you've ever wondered what separates a restaurant-quality scallop from the rubbery, waterlogged kind, it comes down to sourcing. This combo puts two of our best side by side: wild-caught Atlantic dry scallops from the cold waters off Massachusetts, and super colossal Hokkaido scallops pulled from the cold seas off northern Japan. Different origins. Different flavor profiles. Both worth every penny. What's in the Box The 2 lb. Combo: 1 lb. Atlantic Dry Sea Scallops + 1 lb. Hokkaido Scallops The 4 lb. Combo: 2 lbs. Atlantic Dry Sea Scallops + 2 lbs. Hokkaido Scallops Both arrive flash-frozen and ready to cook. Free shipping to the continental US. Meet the Scallops Colossal Atlantic Dry Sea Scallops — Massachusetts These are what serious home cooks and chefs reach for when a sear matters. Dry scallops are never treated with preservatives or soaking solutions, which means no excess moisture in the pan, no steaming when you want browning, and none of that faint chemical aftertaste that comes with lesser scallops. What you get instead: a naturally sweet, clean brininess that holds up under high heat. Each pound contains roughly 10 to 20 scallops, hand-selected for consistent size. They sear in minutes and plate like a dream. Use them when presentation counts. They won't let you down. Why dry scallops are different: No water added, no preservatives — pure scallop flavor Sear well because there's no moisture to fight Hand-selected for consistent sizing so they cook evenly Sustainably sourced from trusted Massachusetts fisheries Super Colossal U10 Hokkaido Scallops — Hokkaido, Japan Ten or fewer per pound. Let that sink in. The cold, mineral-rich waters off northern Japan produce scallops with a sweet, buttery depth that's hard to describe until you've tasted it. At U10 size, these aren't just big. They're the kind that make surf and turf worth the effort. They're treated with sodium tripolyphosphate to preserve peak freshness during transport, which is standard practice for Japanese seafood imports. The flavor speaks for itself once they hit the pan. Serve them as a main (3 to 4 scallops per person), alongside a steak (2 to 3 per person), or as a passed appetizer (2 per person). They also work raw as sashimi if you're feeling adventurous. What makes Hokkaido scallops special: Super colossal U10 size, 10 or fewer per pound Wild-caught from Hokkaido's cold northern waters year-round Sweet, buttery flavor with a firm, tender bite High in protein, low in calories, rich in Omega-3s Pan sear, grill, bake, broil, steam, or serve raw Why Buy the Combo? Because tasting them side by side is half the fun. The Atlantic dry scallops bring a clean, briny sweetness with a firm bite. The Hokkaido scallops bring richness, size, and that Japanese coastal flavor you don't get from domestic sources. Different enough to be interesting. Good enough to serve to people you're trying to impress.