Sea Scallops

Sea Scallops

Scallops are bivalves, which means they have two shells and an adductor muscle (the part Americans typically eat).

Sea scallops | ShopLobster are larger than bay scallops. They’re also slightly chewier and make an impressive main course.

The best scallops will be fresh and have a light, sweet flavor with a hint of brininess. They’ll also smell like the ocean.

Scallops are one of the best ways to enjoy a delicious, high-protein meal. They’re plump and tender, with a slightly sweet and briny flavor. And they’re easy to cook.

They’re also a great source of protein and iron, with about six servings per pound. And they’re a great way to get healthy omega-3s in your diet, too.

We’re delivering these fresh sea scallops directly from the farm to your door, with overnight shipping included to ensure they’re as good as they look and taste! All of our seafood is harvested by suppliers that subscribe to ecologically sound fishing practices.

Culti-Mer operates a 116-hectare scallop farm on the outskirts of the Havre aux Maisons, a lagoon sandwiched between two sand dunes. They use 30,000 small aquaculture nets on 450, 250-foot longlines strung parallel to each other 40 feet apart.

Frozen scallops are an ideal option for when you don’t have access to fresh seafood. They’re easy to thaw and cook, and they are great in dishes that require quick and simple preparation.

If you choose to buy frozen scallops, be sure to choose Individually Quick Frozen (IQF) scallops that are individually wrapped so they don’t stick together. They thaw evenly in the refrigerator and are safe to use straight from the freezer without risking spoilage.

To ensure the best quality scallops, look for ones that are free of chemical additives such as STP (Sodium Tripolyphosphate). This treatment can cause the seafood to absorb excess water and change its texture when cooking.

Frozen scallops should be rinsed in cold water to remove the tough piece of muscle that connects the meat to the shell. Leaving this muscle in place will make your scallops mushy and rubbery when cooked.

Scallops are easy to cook and are a great source of protein. They’re also high in selenium, zinc, and copper, which help promote strong immune systems and may protect against heart disease and diabetes.

Scallops, like oysters and clams, are bivalves that open and close their shells by a meaty muscle called an adductor. Their eyes and the shell-opening/closing muscle are their two main defense mechanisms against predators like rays and starfish, which use their suction-cupped feet to pry open and feed on mollusks.

They’re also fast swimmers, using their abductor muscles to flitter off of the bottom of the ocean and into open spaces. They’re filter feeders, a fancy way of saying they help clean our sea waters.

But not all scallops are created equal. Some, commonly found at seafood counters, are wet-packed from the farm. They’re bathed in sodium tripolyphosphate, a neurotoxin used in soaps (yuck). This phosphate adds water weight to the scallops, making them heavier and costing you more money. Wet scallops don’t cook as well and can have a soapy taste.

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