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Live Bay Scallops

100 pieces (about 8 - 10 lbs total)

Out of Stock

  • Includes Fedex Overnight Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
      either Fedex Priority or Fedex Standard overnight. Almost all non-perishable
      items (such as dried mushrooms or dried peppers) are sent via FedEx Ground
      or UPS Ground, which takes 2-7 business days for delivery. A few items
      are shipped via regular mail. The shipping method for each item is noted on
      each item page.

      Items that ship via Ground can be upgraded to overnight shipping (for a fee)
      by contacting us immediately after placing your order.



Qty:



  • Product Info
  • Storage
  • Recipes & Tips
  • Reviews

Size:

100 Scallop Bag (Approx. 8-10lbs total)

Features:

Net-Farmed
Free of Sand & Grit

Origin:

Cape Cod, Massachusetts

Season:

October-June

Shipping Limitations:

We are unable to ship live scallops to Texas, Louisiana, or Hawaii. These scallops must be ordered three or more business days before you’d like them to ship.

Bay scallops’ adductor muscles (the pale white part of the scallop people commonly eat) are smaller than sea scallops, but they have a sweeter (and highly prized) flavor.

These scallops have been sustainably farmed in nets suspended above the ocean floor.  Not only does this mean their shells are much prettier than wild or bottom farmed scallops (and their insides clear of dirt and grit), but it also means their harvest is far less damaging to the local environment.

Scallops are a delicious high protein, low fat food.

About Open Scallops: Unlike oysters and mussels, scallops do not tend to close completely outside of the ocean.  Open scallops are not necessarily dead scallops.


Storage: Store live bay scallops in a bowl in your refrigerator covered with a damp towel.  See How to Store Shellfish for more detailed instructions. 

Check the bowl periodically to drain off any accumulating water and re-dampen the towel as necessary.

About Open Scallops:
Unlike oysters and mussels, scallops do not tend to close completely outside of the ocean.  Open scallops are not necessarily dead scallops.

Shelf Life:
Live scallops are quite perishable and should be consumed either the day you receive them or the day after.

To prepare live scallops in their shells, steam, sauté, or bake them until they open completely and pull away from the sides of their shells. 

Perhaps the easiest way to cook scallops in their shells is to sauté some garlic and herbs in butter, add some white wine and bring it to a simmer, then add the scallops and cover to steam them.

If you would rather cook them on the half shell (for stuffed scallops, coquilles St. Jacques, etc), steam them just until they open, prepare the meat according to your recipe, and then continue to cook the rest of the way (usually either baking or broiling them).

They can also be “cooked” with acidic ingredients for ceviche.

Ingredients commonly paired with scallops include citrus juices, cream, tropical fruit (especially mango), thyme, butter, cilantro, garlic, shrimp, bacon, black pepper, parsley, vinegar, tomato, white wine, wild mushrooms & chile peppers.

Take care not to overcook scallops, as they will tighten and become rubbery.

Scallop Recipes

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