Hokkaido Premium Scallop & Sweet Corn Purée for Babies (12m+)
Hokkaido Scallop & Sweet Corn Purée
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.
Hokkaido scallops are renowned worldwide for their exceptional natural sweetness — often described as "the sweetest scallops in the world." Sourced from the cold, pristine waters of northern Japan, they're naturally rich in iodine, zinc, and Omega-3 fatty acids. For babies, their gentle flavour and tender texture make them one of the most approachable shellfish introductions available.
Sweet corn is a natural partner — its natural sugars complement the delicate sweetness of scallop, and both ingredients blend to an exceptionally smooth, naturally flavourful purée that requires nothing beyond themselves to taste genuinely delicious.
Ingredients
Makes approx. 1–2 baby servings. Do not freeze scallop after cooking — refrigerate and use within 24 hours.
How to Make
Add corn kernels and 180ml water to a small saucepan. Simmer for 8–10 minutes until corn is completely soft. Reserve all cooking liquid.
Place scallops in a steamer basket over boiling water. Steam for 4–5 minutes until opaque throughout. Do not overcook — scallops become rubbery quickly. Slice each scallop in half.
Blend cooked corn, steamed scallops, and 4–5 tablespoons of corn cooking liquid until completely smooth. Add breast milk if needed to adjust consistency.
Cool to a safe temperature. Offer 2–3 tablespoons to start. Refrigerate for up to 24 hours. Do not freeze this purée once made.
Why Hokkaido Scallop + Sweet Corn?
Hokkaido scallops are one of the finest shellfish in the world — naturally sweet, rich in iodine and zinc, and incredibly tender. Sweet corn's natural sugars mirror the scallop's sweetness, creating a blended purée that is naturally gourmet. This is one of the most flavourful, nutritionally unique meals in the baby weaning journey.
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.
Scallops cook very quickly — 4–5 minutes of steaming is all they need. Overcooked scallops become tough and rubbery, and lose their natural sweetness. Watch carefully: when the scallop turns from translucent to fully opaque throughout, it's done.
Vacuum-sealed scallops: best consumed within 3 months frozen. Thaw in the fridge overnight before use. Once cooked and blended, do not refreeze. Refrigerate finished purée and use within 24 hours — scallop texture degrades on refreezing.
The natural sweetness of Hokkaido scallop and the natural sugars in sweet corn create a genuinely delicious purée with no added salt. Scallop has a natural mild salinity that seasons this dish perfectly — no additional seasoning required at any age.
Get the Hokkaido Premium Scallop
2 scallops per pack, premium grade, vacuum-sealed and ready in your freezer. Buy 10+ packs for free delivery.
Browse Baby Portion Collection →