• Approximately 18 scallops per pound
• Scallops are extremely healthy, and a great source of potassium, phosphorus, and iron. They're made up of mostly protein, with a low fat content and full of antioxidants like Vitamin B12.
• Scallops are flash frozen to ensure they are as fresh as the day they were harvested
• Cooks in 7 minutes or less
• No additives
• High in protein
• Harvested by local fishermen from the waters near Chatham, Massachusetts

RATES & AVAILABILITY:

Free delivery on orders over $129. 

$19.95 on orders under $129. Minimum order $75.

We ship to these states: AL*, AR*, CT, DE, DC, FL, GA, IA*, IL*, IN, KY, MA, MD, ME, MI*, MO*, MS*, NC, NH, NJ, NY, OH, PA, RI, SC, TN, VA, VT, WI*, WV.

*Not all areas are served in states with an *. Check your zip code using the tool above.

CLICK HERE for a map of our shipping areas and more delivery information

HOW DO WE SHIP YOUR ORDER?

Ensuring you receive a quality product you will love is our top priority. We carefully pack and ship your order frozen so it arrives in perfect condition. Until we pack your box, our product is kept in freezers at 0 degrees.  We use dry ice and compostable insulation to keep your order frozen and safe on its trip from our farm to your table. All of our packaging can be composted or recycled (no styrofoam). 

You will receive an email with your tracking number when your order ships.

When you receive your raw, frozen scallops, store in freezer. When you are ready to eat them, thaw under refrigeration until fully thawed (approximately 16 hours) before preparing. 

Here's our super-simple recipe for pan-seared scallops:

• Get a heavy bottomed-pan nice and hot.  We usually use cast iron and put it over high heat.
• When pan is hot, add a thin layer of coconut oil or a mixture of butter and olive oil. Don't use straight butter - the smoking point is too low so you'll set off the fire alarms!
• Pat your scallops dry (they have a natural moisture even when totally "dry"), season with salt and/or pepper and place in the pan.  Make sure there's at least an inch between your scallops.  If you crowd the pan, they'll steam.
• Cook for about a minute on the first side.  Then use tongs to look at the side that's been against the pan.  If it's nice and brown, flip it.  If it's not, put it back and wait until it is.
• They should cook for between one and two minutes on the first side, and a little less on the other side, depending on how big they are and how hot your pan is.
• DONE! 

This 2-minute video sums it all up: LINK