Bay Scallops


Origin: Wild Caught, product of USA

The season is here!

The Bay Scallop lives in shallow waters in the north Atlantic coast. Remarkably sweet and delicate, Bay Scallops are shucked live and guarded carefully before, during, and after their short trip from Nantucket in Massachusetts, or the Peconic Bays here on Long Island.

Bay Scallops are highly regulated and closely monitored as a species, vulnerable both in their natural habitat of eelgrass beds as well as out of the water before being removed from their shells. With successful management in place for a strict harvesting season and regulations within those boundaries as well, this seasonal, local treat has become an east coast staple that will be around for many years to come, if only for a few months every year.

They can be served raw, baked, pan-seared, or deep fried. When baked, bay scallops go well in a white wine sauce.

Taste & Texture
Delicate/Sweet - Fleshy/Moist

Vitamins & Minerals
Selenium, Phosphorus, Vitamin B12, Zinc, Iron, Omega-3 Essential Fatty Acids

1lb Tray feeds up to three to four people.
This item is ready to cook.  
This item freezes well. 

FDA recommends seafood intended for raw consumption to be frozen or fully cooked to ensure destruction of parasites. PFC is not responsible for freezing seafood products.

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