About Our Scallops

Sea scallops are bivalve mollusks that are found along the sea bottom in depths ranging form 60 to 200 feet. The cold nutrient rich waters of the Continental Shelf from the Canadian Border to the Atlantic Capes are ideal conditions producing large sustainable scallop beds.

Scallops are harvested by dredging and are shucked by hand and rinsed in seawater. The scallops are frozen within hours after they are hauled out of the water. Quick freezing seals in the natural juices and nutrients. The scallop is never exposed to fresh water and never treated with chemicals. Jane Brody, famed food/nutrition columnist for The New York Times once wrote, "The freshest seafood is that which has been frozen shortly after harvest and remains that way until cooked." This is especially true for scallops.

Eating scallops promotes cardiovascular health. Scallops are a rich source of vitamin B12 and omega 3 fatty acids. They are also surprisingly low in fat and high in protein. Scallops rank among the few things in life that taste good and are good for you.

There are many ways to prepare scallops. Always take care not to overcook them; they toughen easily. As soon as they lose their translucence and turn opaque, they are done, Sea scallops may be broiled, kabobed, stir- fried, baked, or microwaved.

Now everyone can be assured of receiving the same high quality premium gourmet/sushi quality scallops delivered directly from our boat to your table.