In the early 1990s, the U.S. fishery for Atlantic sea scallops
in the northeastern U.S. was not sustainable – the population
was near record lows and fishing was at a record high. Today,
the Atlantic sea scallop population is near record highs and
the fishery operates at sustainable levels. This fishery is now
not only one of our most valuable fisheries but also the most
valuable wild scallop fishery in the world. The collaborative
work of scallop fishermen, scientists, fishery managers, and
environmentalists is responsible for this incredible turnaround.

Adult scallops live close together in groups called "beds" on
sandy or gravelly parts of ocean floor generally at depths of
about 100 to 300 feet on Georges Bank and in the Mid-Atlantic.
Sea scallops can be found in shallower waters in Maine and
Canada. U.S. commercial fishermen harvest sea scallops
year round, primarily using New Bedford scallop dredges
that catch scallops in a similar way as rakes collect leaves.
A small number of fishermen use otter trawls, mostly in the
Mid-Atlantic. Divers and dredges are sometimes used in
near-shore areas.

Scallops are harvested for their adductor muscle (aka "meats"),
the muscle that holds their shells together. Scallops are usually
shucked at sea and kept on ice or frozen aboard the fishing
vessel. "Dry pack" scallops are untreated; "Wet" scallops are
treated with chemical additives (primarily STPP) to increase
their water content. "Dry" scallops are the best way to go. "Wet"
scallops are often times treated too much, and end up soft
and opaque, shedding water and weight quickly when cooked,
and refuse to brown when pan-seared! Natural Scallops have
a sweet, rich taste that can be mild or briny. Raw scallops are
shiny, creamy white, sometimes with an orange or pinkish tint.

IQF
Bay Scallops (China COO)
Sea Scallops


Dry pack blocks
Bay Scallops (China COO)
Sea Scallops
Alaskan Weathervane Scallops