Hokkaido Premium Scallop & Carrot Congee for Babies (12m+)
Hokkaido Scallop & Carrot Congee
Scallop is a shellfish and a common food allergen. Introduce separately for the first time, offer a small amount, and observe for 3 days before introducing other new foods. Watch for signs of allergic reaction. If your baby has a family history of shellfish allergy, consult your paediatrician first.
Scallop congee is one of the most beloved dishes in Cantonese cuisine — silky rice porridge infused with the gentle ocean sweetness of fresh scallop. In Hong Kong, it's a dish associated with comfort, care, and the finest ingredients. This baby version uses premium Hokkaido scallops to deliver that same experience in a safe, gentle format for 12-month-olds.
The scallops go in at the end, cooking gently in the hot congee just until opaque. This preserves their natural sweetness and tender texture while the carrot adds beta-carotene and gentle colour. The result is a gourmet bowl that manages to be both nutritionally exceptional and genuinely delicious.
Ingredients
Makes approx. 1–2 baby servings. Do not freeze once scallops are cooked — refrigerate and consume within 24 hours.
How to Make
Rinse rice and add to saucepan with diced carrot and 320ml water. Bring to simmer, cover, and cook on low heat for 25 minutes until silky congee forms and carrot is tender.
Thaw scallops if frozen. Pat dry with a clean paper towel. Slice each scallop into 3–4 thin rounds for quick, even cooking in the congee.
Stir sliced scallops into the hot congee. Cook on low heat for 3–4 minutes until scallops are opaque throughout. The scallop flavour infuses the entire congee.
Cool to a safe temperature. Serve 3–4 tablespoons. Refrigerate for up to 24 hours. Do not refreeze once scallops are cooked.
Why Hokkaido Scallop + Carrot Congee?
Scallop congee is a Cantonese tradition — gentle, nourishing, and deeply comforting. Hokkaido scallops bring exceptional iodine, zinc, and natural ocean sweetness to the congee base, while carrot adds beta-carotene and colour. This is a gourmet meal that has been enjoyed across Asia for generations — now made accessible for babies.
Tips for Parents
Shellfish is one of the most common food allergens. Introduce scallop for the first time as a standalone meal. Give a small amount (1–2 teaspoons) and wait 3 full days before introducing any other new foods. Watch for hives, facial swelling, or breathing difficulty. If your baby has a family history of seafood or shellfish allergy, consult your paediatrician before introducing.
Always add scallops in the final 3–4 minutes — never cook them from the start. Scallops cook in minutes and become rubbery if overcooked. When they turn from translucent to opaque, they're done. The congee will be infused with their natural sweetness instantly.
Vacuum-sealed scallops: best consumed within 3 months frozen. Thaw in the fridge overnight. Once cooked, do not refreeze scallop congee. Refrigerate and consume within 24 hours — scallop does not freeze well after cooking.
Scallop has a natural mild salinity that seasons the entire congee — combined with the natural sweetness of carrot, this bowl is completely self-seasoned. No added salt is required or recommended, even at 12 months.
Get the Hokkaido Premium Scallop
2 scallops per pack, premium grade, vacuum-sealed and ready in your freezer. Buy 10+ packs for free delivery.
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