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ON SPECIAL — MAURITIUS RED DRUM (IF YOU LIKE STRIPED BASS, TRY THIS FISH)

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. 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.

Seared Scallops with Miso-Roasted Cauliflower and Walnut Brown Butter Vinaigrette by Chef Marc Sheehan of Loyal Nine in Cambridge

Brown Butter Scallops with Seared Fennel, Crispy Sage, and Pomegranate by Laura Jarvis of Laura's Boston Kitchen

Scallop Fried Rice by Chef Mike Wiley of Eventide in Portland Maine and Boston

Grilled Bacon-Wrapped Scallops by America's Test Kitchen in Boston

Caramelized Scallops with Spring Pea Puree and Rhubarb Compote (VIDEO) by Chef David Blessing of Longwood Venues in Boston and Newport RI

Pan-Seared Dayboat Scallops with Minted Peas and Bacon with a Lemon Vinaigrette by Troquet on South in Boston

Dayboat Scallops with Calabacitas by Chef Ian Maschal of Ivory Pearl Bar in Brookline

Cured Scallop with Garlic Mustard Turnip and Toasted Sesame by Chef Marc Sheehan of Loyal Nine in Cambridge

Seafood Casserole

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.

Recipes and photos by Chef Marc Sheehan of Loyal Nine in Cambridge This dish has many layers of flavor and texture - and many steps! Break it up by making...
  • Chef Marc Sheehan
By Chef Mike Wiley of Eventide in Portland, Maine and Boston  Fried Rice is one of my all-time favorite dishes. Before my cooking took a more professional (and competent) turn, good...
  • Chef Mike Wiley
By our friends at America’s Test Kitchen in Boston One of our favorite partnerships is supplying seafood to America’s Test Kitchen at their Boston headquarters. America’s Test Kitchen is the most-watched cooking show...
  • America's Test Kitchen
By Chef David Blessing of Longwood Venues in Boston and Newport Learn how to perfectly caramelize a scallop at home, and for the accompaniment, nothing says spring like peas and...
  • Chef David Blessing
By Chef Ian Maschal of Ivory Pearl Bar in Brookline Perfectly seared scallops are the key to this dish, and here Chef Ian walks you through the process — with...
  • Chef Ian Maschal
By Chef Marc Sheehan of Loyal Nine in Cambridge Technique and composition set chef-created dishes apart. The individual elements here are relatively simple — a scallop quickly cured with sugar...
  • Chef Marc Sheehan
Our series The Perfect Pair explores wine and beer pairings for seafood dishes of all kinds. A great dish becomes even better when you have just the right pairing to...
  • Wulf's Fish
By Laura Jarvis of Laura’s Boston Kitchen A scallop dish hitting all the notes you want right now - from brown butter and sage to the pop of pomegranate seeds....
  • Laura Jarvis
While the chef-created recipes on our site are full of culinary inspiration, some feel more like a weekend project than a weeknight dinner. They’re also filled with techniques for cooking...
  • Wulf's Fish
Recipe by Chef Tyler Stout of Troquet on South in Boston Serves 2 Ingredients: For minted peas with bacon: 3 strips bacon, cut into 1-inch pieces 1 spring onion, sliced...
  • Chef Tyler Stout
Sometimes you want to spend all day in the kitchen on a project, and sometimes you’re looking for maximum reward with minimum effort. This casserole fits the bill for easy...
  • Steve Barresi

Large Dayboat Scallops

The restaurant gold standard, large 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. 

Find out why our dayboat scallops are the most popular item in our store.

Sold 1 lb packs, individually vacuum-packed and super-frozen

*Scallops will range in size from 10 to 20 per lb based on availability. We're committed to buying the best quality available at the time.

Origin: USA (Atlantic)

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