Hand-harvested scallops are increasingly rare, and these large “diver” scallops from the Massachusetts coast are some of the finest and most formidable offerings we’ve seen. Preferring to hide amidst the rocky seabed at depths of fifty feet or more, only diligent and dedicated fishermen are able to reliably capture these shellfish, elevating the scallops’ deserved esteem beyond just their excellence as an ingredient.
Those who dive for large scallops are careful that their precise whereabouts are not too widely known, as the past several decades have seen excessive commercial fishing, increasing the difficulty and rarity of finding prime examples such as these. Presented live and in their shells, you will observe gorgeous color variation, from soft pearl to brilliant amber, and most of ours will include a vibrant orange roe sac, loaded with umami. Finally, the small green liver is a succulent element in Japanese cuisines, frequently incorporated into finishing sauces.
To make the most of each scallop, we recommend a thorough cleaning, straining of the natural liquid, and serving the scallops in their shells. Whether roasted, seared in brown butter, or thinly sliced as a crudo, these scallops will bring intense sweetness balanced by briney, refreshing acidity.
See below for how to clean your scallops.
Scallops are ~10-16oz each
Provincetown, Massachusetts, United States
How to clean your scallops: