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    Dayboat Scallops

    $48.00

    Dayboat Scallops
    Dayboat Scallops
    Dayboat Scallops
    Dayboat Scallops
    Dayboat Scallops
    Dayboat Scallops
    Dayboat Scallops
    Dayboat Scallops

    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

    $48.00

    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.

    No available purchase options for this selection.

    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.

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