Sea Scallops

North Atlantic Sea Scallops are prized for their sweet, buttery flavor and tender, succulent texture. They can be prepared in a variety of ways, including pan seared, grilled, baked, poached, or raw. Our sea scallops are harvested from the nutrient rich fishing grounds off the coasts of New England and New Jersey.

Scientific Name

Placopecten magellanicus

Harvest Method

Wild Caught with bottom trawls.

Harvest Area

Georges Bank, the Gulf of Maine, and the Mid-Atlantic Bight

Seasonality

Year Round

Responsible Sourcing Information

NOAA FISHWATCH lists Atlantic Sea Scallops as a smart seafood choice because they are sustainably managed and responsibly harvested under U.S. regulations. The population is not currently overfished nor is it subject to overfishing.

Editorial

Our North Atlantic Sea Scallops (Placopecten magellanicus) are wild-caught from the cold, nutrient-rich waters of the North Atlantic, including Georges Bank, the Gulf of Maine, and the Mid-Atlantic Bight. Prized for their naturally sweet, buttery flavor and firm yet tender texture, these premium scallops are incredibly versatile in the kitchen. They develop a rich, caramelized crust when seared, absorb smoky flavors on the grill, and remain tender and juicy when baked, poached, or incorporated into seafood dishes. High-quality scallops can even be enjoyed raw in sashimi or ceviche. Responsibly harvested under strict fishery management programs, our scallops support sustainability while delivering the freshest, ocean-to-table experience. Whether prepared for a fine dining entrée or a simple, elegant meal at home, North Atlantic Sea Scallops offer unmatched quality, flavor, and convenience.