SCALLOPS hold the smell and taste of the ocean within a buttery taste all their own. These large sea scallops can be grilled on skewers, broiled, baked or pan-fried. Three or four scallops make a generous portion per person, making it possible for a pound to feed six. Scallops are shucked very soon after coming out of the sea. Once out of the water, they lose the ability to hold their shells closed, thus they are usually shucked on board the boat that caught them. To prevent overcooking, scallops can be cooked lightly, just long enough to let them release their juice, then combined with other ingredients.


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