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Sea Scallops With Roe On

(1.0)
Supplier From China
Jun-23-16

1.Product: Sea scallops with roe on
2.Latin name: PATINOPECREN YESSOENSIS
3.IQF, Moisture:84-86%
4.Size: 20/30,30/40,40/60 pcs/kg
5.Packing: retail pack or bulk pack

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Warmest greetings from HUVY IMPORT EXPORT CO., LTD.!

We are proud to be one of the leading exporters of high-quality seafood and agricultural products from Vietnam to markets around the world. At HUVY, we are committed to delivering top-tier products at competitive prices while building long-term, reliable, and win-win partnerships with our valued customers.

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PRODUCT INFORMATION:
- Product Name: Frozen Scallop
- Origin: Vietnam
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+ Whole Half Shell: 8 - 12 cm diameter
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Key Features:
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Latin name: PATINOPECTEN YESSOENSIS
Noix de Saint Jacques

JAPANESE SCALLOPS

The Japanese Hokkaido scallop fishery (Patinopecten yessoensis) was first started in the 1800s. Like the U.S. scallop, the Japanese scallop ranges in larger sizes from 9-12/lb., 16-18/lb., 18-22/lb. and 23-28/lb.

Yesso scallops are developed in shallow bays and inlets along the coast from 1 - 6 miles offshore and in waters that are 48 to 164 feet deep. Wild juvenile scallops or spat are planted in specific areas of the ocean floor; they are planted at different times to ensure a consistent harvest. Most of the scallops planted this way are harvested by dredge. Scallops are also grown using the off-bottom method with suspended lantern nets. Scallops of marketable size 3.9" (100 mm) are available for harvest in year 2-3, earlier in more favorable conditions of food supply and temperature.

The Japanese Scallop Fishery is managed by The Department of Fisheries and Forestry of the Hokkaido Prefecture. Today, because of successful sustainable fishing practices, the fishery is the world's largest scallop fishery. The Japanese Scallop Fishery achieved MSC certification in 2013.
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8 ounces pasta or rice
1 tablespoon unsalted butter
1/2 cup onion finely chopped
1 cup dry white wine
2 tablespoons white wine vinegar
3/4 cup heavy cream
1 tablespoon finely chopped parsley
Salt and pepper
1/2 pound Wanchese Sea Scallops


Cook pasta or rice according to directions. In a medium
skillet, melt butter over medium heat and cook the onion
for 2 to 3 minutes. Add the wine and vinegar. Bring to a
simmer. Cook liquid until it starts to thicken. Stir in the
parsley, salt, pepper and scallops. Simmer the scallops
for about 2 minutes or until done. Serve immediately
over pasta or rice. Serves 2.
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