Out of stock
From Cape Cod Bay to Long Island Sound are some of the finest bay scallops in the world. Bay scallops are harvested by fishermen in small boats from the shores and bays using hand dredges. Scallops are landed live, taken ashore and immediately shucked, often by the fishermen themselves in dockside shucking shanties. Smaller than sea scallops, Bays are about the tip of the thumb once shucked (60-100 per lb or 60-100 count). The meat itself is the abductor muscle of the scallop, and has a sweet, mild taste that is unequalled anywhere. Bay scallops can be baked with herbs, wrapped in bacon, skewered and grilled, or battered and deep-fried or lightly pan-seared. 2 Lbs Net. Seasonal, Begins in November – Limited Harvests. Wild. US. Our Bay Scallops are sourced from Nantucket Island, Mass., Martha’s Vineyard, Mass. or Peconic Bay, Long Island NY.