Our sea scallops are harvested in the Great South Channel off the coast of Nantucket. This is part of the scallop fishery extending from the mid-Atlantic coast to the US/Canadian border, one of the most productive and well-managed scallop fisheries in the world. 

These cold, clean waters of the North Atlantic produce scallops that are known for their sweet flavor, tender and juicy texture, and large size.

Our Wild Atlantic sea scallops are 100% wild-caught and never farm-raised.

They are sustainably harvested by experienced watermen in the North Atlantic and sourced from one of the most carefully managed fisheries in the world. Strict regulations and monitoring help to ensure healthy scallop populations and long-term sustainability.

No. Our scallops are dry-packed and never treated with preservatives, phosphates, or chemical additives.

Many scallops sold in grocery stores are “wet-packed,” meaning they are soaked in a tripolyphosphate solution that causes them to absorb water. This can dilute flavor and make them difficult to sear properly.

When you order Sea Scallops from Sizzlefish, you are getting true dry scallops, meaning they contain absolutely no added water or chemicals.

Scallops are typically sized by how many scallops it takes to make up 1 lb. Our scallops are U15, which means there are fewer than 15 scallops per pound. This is considered a large, premium scallop size, ideal for pan-searing or grilling!

Yes. Scallops are a lean, nutrient-rich seafood option.

Scallops are: 

• Packed with protein
• Low in fat and calories
• A great source of vitamin B12
• Rich in magnesium, selenium, and potassium
• Naturally high in omega-3 fatty acids

Because they’re both nutritious and quick to cook, scallops are a great choice for healthy weeknight meals or elegant seafood dinners.

Scallops are best when prepared simply to highlight their natural sweet flavor. Pan Searing is probably the most traditional way of preparing scallops. 

To Sear Scallops: 

1. Pat the scallops dry with a paper towel (Water is the enemy of a good sear, so this step is SUPER important)
2. Heat oil or butter in a skillet over medium-high heat.
3. Season lightly with salt and pepper.
4. Sear for about 2 minutes per side until they ‘caramelize’ a golden brown color on the surface.
   

You can also grill, broil, or bake scallops. Be sure to check out these scallop recipes for inspiration!

Sometimes, in an effort to increase the weight or make the scallops appear larger, scallops are soaked in a sodium tripolyphosphate solution. This process causes scallops to retain more water, artificially inflating the weight (sometimes as much as 30%) and making the scallop appear more plump. Scallops treated with this method are referred to in the seafood industry as “wet” or “processed” scallops.

When you hear someone refer to a scallop as a dry-pack scallop (or “dry scallop”) it does not mean that there is no moisture in the scallop. It simply indicates that the scallop has not been treated with phosphates or similar soaking solutions. 

Dry-pack scallops are more desirable as they make for a much better sear (remember, moisture is the enemy of a great sear). Plus, dry pack scallops mean you’re only paying for the delicious scallop meat, not added water. But most importantly, because there are no added chemicals or added water to dilute the flavor of the scallop, dry pack scallops just taste better. That’s why, at Sizzlefish, we ONLY carry dry-pack scallops.