Scallops

RICH OCEAN FLAVOR. FIRM WHITE MEAT.

HARVESTED IN the mid-Atlantic coast by NC boats
SIZES large, jumbo, bay
A GREAT SOURCE OF omega-3s, iron, selenium

The scallop is easy to love. It has a beautiful shell, is an adorable swimmer, looks gorgeous on the plate, and tastes delicious. The firm white meat of the abductor muscle is a beloved seafood around the globe. Scallops can be dressed up with lots of flavor, or sprinkled with a little salt and seared in butter. It is one of the fastest seafoods to cook.

Our fishmonger Michellene has this to say about cooking scallops: “get your butter or oil really, really hot in a cast iron or steel pan. Place the scallop in the pan and let it sit – don’t move it around or flip it. Wait until that scallop isn’t sticking to the pan and a spatula can easily slide underneath it, about 2-3 minutes. Then flip it and don’t move it around. And about 2-3 minutes later that scallop is ready.”

Our scallops are dry packed, which means they are free from preservatives or chemicals.

CHECK AVAILABILITY THIS WEEK

RECIPES

Scallops Provencal

Honey Citrus Scallops & Pear & Bacon Salad

Scallop Crudo

Bacon Wrapped Scallops

COOKING METHODS

Grill, Deep-fry, Bake, Sautée

Freezes well

Pan-seared Scallops

by Locals Seafood

WHAT OUR CUSTOMERS ARE SAYING

“A couple weeks ago at the state farmers market I purchased 1 1/2 pounds of fresh sea scallops… they were some of the absolute best scallops I’ve ever eaten in my life! I seared them just like the gentleman working told me to do (I did jazz it up just a bit) and wow, just wow!”

“Just a quick note to tell you what a fabulous scallop dinner we had last night thanks to your catch.”

“The soft shell crab and scallops were amazing. Local and fresh can’t be beat! We’ll be back for more.”

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