🏈Feed the entire team
with our new Bulk Pack!
Crab Depot welcomes back a fresh supply of North Atlantic Scallops, caught off the coastline of Massachusetts. Dry packed (untreated, and chemical free) these scallops pack a pound with 10-20 scallops. Stock-up and SAVE with a 10-pound pack that ships to your seafood feast with gel packs {chilled, ready to sear} or flash-frozen {ready for the freezer for your cooking calendar convenience}. Consider deep-frying or bacon wrap for a grilling.
(Enjoy a Deep Bay Discount of $20 OFF until 9/30/27)
⚓What makes Wild-Caught North Atlantic Scallops a “Briny Candy?”
The North Atlantic serves as the ideal spot for scallop harvesting, especially around Nantucket Island, Massachusetts. Situated 30 miles off the coast of Massachusetts, Nantucket serves as an ideal island sanctuary for scallop harvesting. From November 1 until the end of March, small boats traverse the ideal growing conditions for the delicacy. The unique balance of saltwater that doesn’t receive too much fresh water or even salty ocean allows the scallop to grow to large sizes. In fact, the healthy plankton and water conditions from 68° F to 77°F make Nantucket the famous fishing island for USA Atlantic Ocean Large Wild-Caught Scallops.
Make sure to treat these carefully dredged scallops with respect as you quickly pan-sear them. First, know that your special catch from Crab Depot includes the finest “dry” scallops, which means that they haven’t received any processing for preserving the meat. This natural state allows the scallop to sear into a masterpiece with caramelization of the glucose in the meat that gives it a natural sweetness. Nantucket scallops naturally plate with a rich brown crust and a tender moist inside.
The mindful chef must keep the scallops about a half an inch apart, so the meat sears rather than steams. When too close, the excess water in the scallop causes steaming and detracts from the sweetness. In fact, the temperature lowers, which detracts from the golden brown. Likewise, allow the oil choice to create the masterpiece. A high boiling point oil, like avocado or olive oil will do the trick. Lastly, cook for 1.5 to 3 minutes per side in a screaming hot skillet and pinch Old Bay Spice on each for a peppery pop. Yes, you can use your own seasonings, but choose wisely, you don’t want to detract from the mildly sweet, buttery and slightly briny flavor. Some enthusiasts have even been known to eat raw scallops since they do indeed wear the title, Briny Candy!