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Scallops

Scallops, Sea, 20/30
Sea scallops are farmed in small quantities in New England and Newfoundland, but the vast majority are wild caught. They cannot survive out of water like oysters, clams and mussels, so scallops are always shucked at sea and kept on ice or frozen. We eat the adductor muscle, a very strong muscle that rapidly opens and closes the shell, propelling the scallop through the water. Wet scallops have been soaked in a preservative to maintain texture and taste; dry scallops have no preservatives added and must be sold very fresh. Scallops have a sweet and rich taste. The meat is creamy white or pinkish when raw, and cooks to an opaque white.
20-30 scallops per pound.
66000
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Scallops, Sea, 20/30 Dry
Sea scallops are farmed in small quantities in New England and Newfoundland, but the vast majority are wild caught. They cannot survive out of water like oysters, clams and mussels, so scallops are always shucked at sea and kept on ice or frozen. We eat the adductor muscle, a very strong muscle that rapidly opens and closes the shell, propelling the scallop through the water. Wet scallops have been soaked in a preservative to maintain texture and taste; dry scallops have no preservatives added and must be sold very fresh. Scallops have a sweet and rich taste. The meat is creamy white or pinkish when raw, and cooks to an opaque white.
20-30 scallops per pound; no additives.
66000D
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Scallops, Sea, Bites
Sea scallops are farmed in small quantities in New England and Newfoundland, but the vast majority are wild caught. They cannot survive out of water like oysters, clams and mussels, so scallops are always shucked at sea and kept on ice or frozen. We eat the adductor muscle, a very strong muscle that rapidly opens and closes the shell, propelling the scallop through the water. Wet scallops have been soaked in a preservative to maintain texture and taste; dry scallops have no preservatives added and must be sold very fresh. Scallops have a sweet and rich taste. The meat is creamy white or pinkish when raw, and cooks to an opaque white.
Small pieces which come from processing and handling.
66000SB
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Scallops, Sea, 20/30 IQF Frozen
Scallops cannot survive out of water like oysters, clams and mussels, so scallops are always shucked at sea and kept on ice or frozen. We eat the adductor muscle, a very strong muscle that rapidly opens and closes the shell, propelling the scallop through the water. Wet scallops have been soaked in a preservative to maintain texture and taste; dry scallops have no preservatives added and must be sold very fresh. Scallops have a sweet and rich taste. The meat is creamy white or pinkish when raw, and cooks to an opaque white.
These are IQF (Individually Quick Frozen) for ease of service. 20-30 scallops per pound.
66004
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Scallops, Sea, 30/40 IQF Frozen
Scallops cannot survive out of water like oysters, clams and mussels, so scallops are always shucked at sea and kept on ice or frozen. We eat the adductor muscle, a very strong muscle that rapidly opens and closes the shell, propelling the scallop through the water. Wet scallops have been soaked in a preservative to maintain texture and taste; dry scallops have no preservatives added and must be sold very fresh. Scallops have a sweet and rich taste. The meat is creamy white or pinkish when raw, and cooks to an opaque white.
These are IQF (Individually Quick Frozen) for ease of service. 30 to 40 scallops per pound.
66006
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Scallops, Sea, 80/100 IQF Frozen
Scallops cannot survive out of water like oysters, clams and mussels, so scallops are always shucked at sea and kept on ice or frozen. We eat the adductor muscle, a very strong muscle that rapidly opens and closes the shell, propelling the scallop through the water. Wet scallops have been soaked in a preservative to maintain texture and taste; dry scallops have no preservatives added and must be sold very fresh. Scallops have a sweet and rich taste. The meat is creamy white or pinkish when raw, and cooks to an opaque white.
These are IQF (Individually Quick Frozen) for ease of service. 80 to 100 scallops per pound.
66007
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Scallops, Sea, 10/20 IQF Frozen
Scallops cannot survive out of water like oysters, clams and mussels, so scallops are always shucked at sea and kept on ice or frozen. We eat the adductor muscle, a very strong muscle that rapidly opens and closes the shell, propelling the scallop through the water. Wet scallops have been soaked in a preservative to maintain texture and taste; dry scallops have no preservatives added and must be sold very fresh. Scallops have a sweet and rich taste. The meat is creamy white or pinkish when raw, and cooks to an opaque white.
These are IQF (Individually Quick Frozen) for ease of service. 10 to 20 scallops per pound.
66008
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Scallops, Sea, U/8 Dry
Sea scallops are farmed in small quantities in New England and Newfoundland, but the vast majority are wild caught. They cannot survive out of water like oysters, clams and mussels, so scallops are always shucked at sea and kept on ice or frozen. We eat the adductor muscle, a very strong muscle that rapidly opens and closes the shell, propelling the scallop through the water. Wet scallops have been soaked in a preservative to maintain texture and taste; dry scallops have no preservatives added and must be sold very fresh. Scallops have a sweet and rich taste. The meat is creamy white or pinkish when raw, and cooks to an opaque white.
Under 8 scallops per pound; no additives.
66008D
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Scallops, Sea, Under 10
Sea scallops are farmed in small quantities in New England and Newfoundland, but the vast majority are wild caught. They cannot survive out of water like oysters, clams and mussels, so scallops are always shucked at sea and kept on ice or frozen. We eat the adductor muscle, a very strong muscle that rapidly opens and closes the shell, propelling the scallop through the water. Wet scallops have been soaked in a preservative to maintain texture and taste; dry scallops have no preservatives added and must be sold very fresh. Scallops have a sweet and rich taste. The meat is creamy white or pinkish when raw, and cooks to an opaque white.
Under 10 scallops per pound.
66010
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Scallops, Sea, U10 Dry
Sea scallops are farmed in small quantities in New England and Newfoundland, but the vast majority are wild caught. They cannot survive out of water like oysters, clams and mussels, so scallops are always shucked at sea and kept on ice or frozen. We eat the adductor muscle, a very strong muscle that rapidly opens and closes the shell, propelling the scallop through the water. Wet scallops have been soaked in a preservative to maintain texture and taste; dry scallops have no preservatives added and must be sold very fresh. Scallops have a sweet and rich taste. The meat is creamy white or pinkish when raw, and cooks to an opaque white.
Under 10 scallops per pound; no additives.
66010D
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