ダイバーホタテ - U10、ジャンボドライ

The designations “wet” and “dry” don’t pertain to a specific type of scallop or their culinary preparation but rather indicate the preservation method post-harvest. Wet and dry sea scallops exhibit distinct variations in size, texture, and flavor, stemming directly from their harvesting and preservation processes.

When observed at the grocery store counter, wet scallops may appear shinier and plumper due to artificial preservatives compelling them to retain more water weight than their dry counterparts. This excess moisture renders wet scallops nearly resistant to searing, resulting in a rubbery texture and undesirable flavors.

現在、日本から直接調達された、刺身グレードのホタテは、乱獲からアメリカが回復する間、繊細な海洋生態系を保全するのに役立つ、より持続可能な方法で収穫されています。. 

In contrast, dry scallops are harvested and preserved in a manner that allows them to maintain their natural moisture content and silky texture. Free from artificial additives, dry scallops are characterized by succulence, sweetness, and ease of searing.