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U15 Dry Scallops - 1lb=12-15pieces

$27.95

TASTE & FLAVOR: They are naturally briny, slightly sweet and buttery with a tender texture. They taste like they come from the sea without being fishy. Scallops texture is somewhat similar to lobster or crab meat.

PREPARATION: Scallops are great grilled, poached, or even eaten raw. Our favortie way is to sear for a golden caramelization: heat pan and pat scallops dry with paper towel, lightly dust each side with flour. Add generous amount of salt and pepper to one side and place them seasoned side down into a hot pan, you should hear the sizzle. While that side cooks, season the other side in the pan, cook 30-90 seconds per side. Finish with butter, garlic, and herbs and Enjoy!

CAUGHT IN: New Bedford, MA

FISHING METHOD:  Diver Hand harvested. 

HOW IT COMES: 1lb comes with 12-15 scallops and is delivered fresh in gallon bag. Each pound is a weight estimate, it is not exact. We do our best to get it as close to the ordered weight as possible anywhere from .8lbs-1.2lbs in size.

 

STORING: If you choose to store your fish in the refrigerator, we suggest consuming it within 48 hours of delivery. If you do not plan on eating the fish within 48 hours we suggest freezing it immediately after delivery to ensure freshness. Before freezing we suggest removing the scallops from the bag and patting dry Then place it in a vacuum sealed bag or double saran wrapped and place in Ziploc before freezing. Preferred way to defrost is overnight in refrigerator. For a quicker solution, in a sealed bag put them in a large bowl under cold running water. Move the bag around the bowl every so often until the scallops have defrosted, anywhere from 10-30 minutes.

SUSTAINABILITY: Please refer to NOAA's FishWatch.gov for more information on this species fishery. 

NOTICE: We always prioritize health when eating seafood and advice not eating raw or undercooked seafood. Cooking seafood properly is essential as it eliminates harmful bacteria and parasites that can cause foodborne illnesses. The FDA recommends cooking seafood to an internal temperature of 145°F