Sea Scallops

Placopecten magellanicus

Seafood « Sea Scallops

Sea Scallops


New Jersey to New England


Year-round with ground closures that force the fishery to move from area to area

Method of Capture:


Sustainability Consideration:

Dredging does stir up the bottom of the sea bed, but most dredgers are small and work sandy bottoms, so the dishevelment is reparable, like that from a storm.

Size Range:

(6-10 pieces per pound) (10-20 pieces per pound) (20-30 pieces per pound )

Flavor and Texture:

Sweet, rich and buttery, yet slightly briny, with a firm and ever so gently chewy texture

Cooking Tips:

serve raw, sauté, grill, broil, bake, smoke, cook in acid - a mainstay in ceviche