Products ›› Fish Information ›› Scallops
 North Atlantic scallops are harvested off the coast of Canada and from Maine down to Virginia. These scallops are dredged from cold water as deep as 900 feet. Bay scallops are smaller than sea scallops, meat sizes ranging from 50 to 90 per pound. They are found inshore from Long Island to Massachusetts. Calico scallops are harvested in deep water off the coast of Florida. There are also scallops imported from Peru, Japan, Iceland, China, Argentina, and Chile.
Cooking Method
| Thaw all product under refrigeration for 10–12 hours. Remove plastic wrap. |
| Bake |
2 lbs calico or bay scallops, 1/4 tsp sugar, 2 cups cracker crumbs, dash pepper, 1/4 cup catsup, 1/4 cup sliced onion tops, paprika, 1/4 cup butter or margarine, 1tbs melted butter, 1/2 tsp salt. Rinse scallops. Cut scallops in half. Combine mixture in shallow casserole dish. Combine green onion and margarine. Place on top of scallop mixture. Bake in moderate oven 350°F for 25–30 minutes or until brown. Sprinkle with paprika. |
| Fry |
2 lbs calico or bay scallops, dash pepper, 2 eggs, 1/2 cup flour, 2 tbs milk, 1 1/4 cups bread crumbs, 1 tsp salt, oil for frying. Rinse scallops in cold water. Beat eggs together with milk, salt and pepper. Roll scallops in flour. Dip in egg mix and roll in dry crumbs. Place scallops in fry pan containing 1/2 pan of oil. Fry at moderate heat, 350°F for about 2–3 minutes or until golden brown. |
| Broil |
2 lbs calico or bay scallops, 1/2 tsp salt, 1/2 cup butter or margarine, 1tsp minced garlic, dash pepper, paprika. Rinse scallops in cold water. Melt butter in sauce pan, add garlic and cook over low heat for 5 minutes. Do not brown garlic. Place scallops in single layer in baking dish. Sprinkle with salt and pepper. Pour butter over scallops. Stir to coat. Broil about 4 inches from source of heat for 2 minutes. Stir scallops. Broil 2 minutes longer. Sprinkle with paprika.
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