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Scallop Meat | Frozen Pen Shell Scallop Adductor (Atrina pectinata)

Scallop Meat (Pen Shell) is the cleaned, frozen adductor muscle of the pen shell — Atrina pectinata (Comb Pen Shell), a large bivalve of the family Pinnidae. Although commonly marketed under the umbrella term "scallop meat / scallop adductor," the pen shell is taxonomically distinct from true scallops (family Pectinidae such as Argopecten, Patinopecten and Chlamys). The result is a firm, sweet, umami-rich muscle prized in Asian fine cuisine and as the raw material for premium dried scallop (conpoy / 瑶柱).

What It Is

Species: Atrina pectinata (Linnaeus, 1758) — Comb Pen Shell / 栉江珧.
Part: Posterior adductor muscle (the "scallop column"), removed, cleaned and trimmed of by-muscle.
Form: Skinless, roe-off, cooked-or-raw frozen; supplied IQF (individually quick frozen) single pieces or block frozen in bulk.
Origin: Wild-caught by bottom trawl / suspended culture in coastal waters of China (Fujian, Guangdong, Zhejiang, Shandong). Compliance-sourced, sustainable and traceable.
Sensory: Firm, slightly chewy texture; clean marine sweetness; pronounced umami — the classic "hai zhen" (sea delicacy) profile.

Key Features

High protein, low fat: ~17–20 g protein and ~0.8–1.5 g fat per 100 g (raw frozen); rich in taurine, selenium, zinc and vitamin B12.
Premium collagen-free muscle: Dense, intact adductor — holds shape in long simmering (soups, broths) without disintegrating.
Versatile grade: Count grades from U10 to U100 (pieces per lb) or 10/20–80/100 pcs per 500 g to match foodservice vs. retail needs.
IQF precision: Single-piece freezing prevents clumping; accurate portioning, minimal waste.
Neutral, clean label: No added phosphates as standard (optional), light glaze 0–15% or 100% net weight on request.
Value-added alternative to dried conpoy: Delivers the same umami base in a ready-to-cook frozen format.

Applications

Asian soups & broths: Cantonese double-boiled soups, congee (zhou), hot pot stock — the traditional umami engine.
Sauces: Coreingredient of XO sauce and seafood stock reduction.
Stir-fry & braise: With vegetables, glass noodles, or braised with mushroom/sea cucumber.
Ready meals & F&B manufacturing: Frozen scallop extract, premixes, instant soup bases.
Retail: Rising "clean, high-protein, premium bivalve" SKU for Asian grocery and health-oriented buyers.

Certifications

Food safety: HACCP, BRC, ISO 22000, HALAL, U.S. FDA registered, EU Reg. (EC) No 853/2004 compliant.
Sustainability (source-matched):
- Wild-caught supply → MSC (Marine Stewardship Council) on request.
- Cultured supply → ASC / BAP / GLOBALG.A.P on request.
Allergen note: handled in mollusc-dedicated lines; document available on request.

Storage & Shelf Life

Store at -18 °C or below.
Shelf life: 24 months from production under unbroken cold chain.
Pack: 1 kg × 10 / 500 g × 20 inner, 10 kg master carton; or 10 kg bulk block. Poly-lined carton, palletized for reefer container.
MOQ: 1 × 20'RF (~8–11 MT) / 1 × 40'HC RF (~20–24 MT).

FAQ

Q1. Is this "scallop meat" from a true scallop (family Pectinidae)?
No. It is the adductor muscle of the pen shell Atrina pectinata (family Pinnidae), not a true scallop (Argopecten / Patinopecten / Chlamys, family Pectinidae). Culinary use is identical (both are scallop adductors), but the species, fishery and supply chain differ — we label it precisely so buyers can verify origin and specs.

Q2. Is pen shell scallop wild or farmed, and which eco-certification applies?
Primarily wild-caught; cultured supply also exists. We match certification to source: MSC for wild, ASC / BAP / GLOBALG.A.P for farmed — avoiding the common error of applying the wrong scheme.

Q3. IQF or block frozen — which should I choose?
IQF for retail / portion-control (no clumping, exact count). Block frozen for bulk foodservice and manufacturing at lower cost. Both are -18 °C stable, 24-month shelf life.

Q4. What count sizes are available?
U10, U20, U30, U40, U50, U70, U100 (pieces per pound), or 10/20–80/100 pcs per 500 g. Larger counts (smaller pieces) suit sauces/extract; smaller counts (larger pieces) suit plated dishes.

Q5. How is it different from dried scallop (conpoy / 瑶柱)?
Dried scallop is the dehydrated adductor (protein ~55–64 g/100 g, used as a seasoning). This product is the raw frozen muscle — a cook-ready protein, not a dry condiment. Same species family of flavour, different format and logistics.

Q6. What is the HS code?
0307.29 — frozen molluscs, "other" (U.S. HTS 0307.29.0020 explicitly covers "Frozen scallops, adductor muscles"). Not 0304 (fish) and not 0306 (crustaceans).

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