Dayboat Scallops

$46.00

Dayboat scallops from Georges Bank make a spectacular main dish whether you're dining out or eating in. Because they're dry scallops and chem-free, you can get a beautiful sear in the pan. They just need a little salt and pepper to shine. Try them in the pan, grilled or added into a paella. Or try them raw, sliced thin in a crudo.

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Chefs at Home: Seared Scallops with Miso-Roasted Cauliflower & Warm Walnut Brown Butter Vinaigrette

Chef Marc Sheehan

Chefs at Home: Scallop Fried Rice

Chef Mike Wiley

America's Test Kitchen: Grilled Bacon-Wrapped Scallops

America's Test Kitchen

Chefs at Home: (video) Caramelized Scallops with Spring Pea Puree and Rhubarb Compote

Chef David Blessing

Chefs at Home: Dayboat Scallops with Calabacitas

Chef Ian Maschal

Chefs at Home: Cured Scallop with Garlic Mustard, Turnip and Toasted Sesame

Chef Marc Sheehan

The Perfect Pair: Rich & Creamy

Wulf's Fish

Wulf's Kitchen: Cook (Fish) Like a Chef

Wulf's Fish

Wulf’s & Troquet Meal Kits: Pan-Seared Dayboat Scallops with Minted Peas and Bacon

Chef Tyler Stout

Wulf's Kitchen: Seafood Casserole

Steve Barresi

Wild, dredge-caught scallops from Massachusetts are rated a 'Good Alternative' by Seafood Watch. US domestic fisheries are highly regulated for the sustainability of wild fish populations.

Dayboat Scallops

$46.00

The restaurant gold standard, dayboat scallops make a spectacular main dish whether you’re dining out or eating in. Because they’re dry scallops and chem-free, you can get a beautiful sear in the pan.

Dayboat scallops are unmatched in quality. They are tender and juicy with a sweet salinity as a result of their ocean habitat. These scallops only need a little salt and pepper to shine before pan-searing. They're also delicious sliced thin and served as a crudo.

Sold in 16oz packs of U10-20 scallops (10-20 per pound), vacuum-packed and super-frozen

Origin: USA (wild)

*Our scallops are wild-harvested in Georges Bank. We only source the best, local scallops, so if you see this item listed as "sold out," we are working to get more as soon as possible.

Dayboat scallops from Georges Bank make a spectacular main dish whether you're dining out or eating in. Because they're dry scallops and chem-free, you can get a beautiful sear in the pan. They just need a little salt and pepper to shine. Try them in the pan, grilled or added into a paella. Or try them raw, sliced thin in a crudo.

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Chefs at Home: Seared Scallops with Miso-Roasted Cauliflower & Warm Walnut Brown Butter Vinaigrette

Chef Marc Sheehan

Chefs at Home: Scallop Fried Rice

Chef Mike Wiley

America's Test Kitchen: Grilled Bacon-Wrapped Scallops

America's Test Kitchen

Chefs at Home: (video) Caramelized Scallops with Spring Pea Puree and Rhubarb Compote

Chef David Blessing

Chefs at Home: Dayboat Scallops with Calabacitas

Chef Ian Maschal

Chefs at Home: Cured Scallop with Garlic Mustard, Turnip and Toasted Sesame

Chef Marc Sheehan

The Perfect Pair: Rich & Creamy

Wulf's Fish

Wulf's Kitchen: Cook (Fish) Like a Chef

Wulf's Fish

Wulf’s & Troquet Meal Kits: Pan-Seared Dayboat Scallops with Minted Peas and Bacon

Chef Tyler Stout

Wulf's Kitchen: Seafood Casserole

Steve Barresi

Wild, dredge-caught scallops from Massachusetts are rated a 'Good Alternative' by Seafood Watch. US domestic fisheries are highly regulated for the sustainability of wild fish populations.