Also Known As
Atlantic sea scallops come from U.S. and Canadian fisheries. Sea scallops are harvested for their adductor muscle (“meat”), the muscle that holds their shells together. Scallops are usually shucked at sea and kept on ice or frozen aboard the fishing vessel. “Dry” scallops are untreated; “wet” scallops are treated with chemical additives to increase their water content. Dry scallops are the best way to go – if wet scallops are treated too much, they’ll be soft and opaque and shed water and weight quickly.
Sea scallops have a sweet, rich taste that can be mild or briny. Raw scallops are shiny, creamy white, sometimes with an orange or pinkish tint. An orange or pink color is a natural variation that does not affect taste or quality. High quality scallops have an ivory translucence and should keep their shape. Cooked scallops are opaque white with a firm, lean texture.
Scallops are a good low-fat source of protein and are high in selenium and B vitamins.
50-60 LB Fresh Bags
U-10, U-12, 10-20, 20-30/ LB
See processed products
Sea Legend and 3 Shells