Scallops

Scallops (Placopecten magellanicus)

Atlantic Sea Scallops are wild caught, large, 10-20 per pound, and frozen at sea, FAS. We prefer the quality of the FAS over the fresh given the length of time at sea and shipping distance/time. Like the FAS salmon, scallops, are all natural, frozen within hours of catch without additives, and often referred to as "dry." Scallops are available year round from the northeast Atlantic.

Scallops cook very quickly, like other shellfish, and can be pan seared, baked, fried, and skewered on the grill. Scallops are as versatile as shrimp and always a treat. Four to six ounces make a nice serving per person.

Scallops Recipes

Kevin Beick

Revolution Design Group, 132 East Broadway, Eugene, OR, 97401