Score!
- Receive $30 OFF your Crab Dozen Combo with Scallops.
- Special expires February 7, 2026.
- Just want a pound of Nantucket Scallops?
🎏Freshly Caught Jimmy Dozen
with Scallops!
- · Combo dinner arrives with our Crew's Jimmy Dozen, 5.5"-6.5".
- · (Steamed & Spiced) with the Maryland Recipe.
- · (6) medium male crabs, (6) large male crabs.
- · The crabs arrive fresh, ready to heat and serve.
- · Accompanied with (1) lb. Wild-Caught Nantucket Scallops.
- · 10-20 ct./pound (Dry, Unprocessed) Chilled, Ready to Cook.
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· Guaranteed Delicious!
What’s the Maryland Recipe?
Marylanders prefer steamed crabs, while Southern Folk boil their blue crabs. The Maryland Recipe calls for a ¾ throttle steaming until the blue shells turn into a brilliant orange. A dozen takes about 18 minutes and proportionally rises up to 30 minutes for a bushel. The crab house crew douses the crabs with JO Spice #2 for that peppery pop, bringing the blue crab delicacy to the table with a Maryland Recipe!
Wild-Caught Nantucket Scallops
Taste Best “Dry”!
A scallop connoisseur knows a “dry” scallop means the meat, specifically the adductor muscle, received no preservative agents. “Wet” scallops, on the other hand, received a dousing of chemicals to extend shelf life. The first step when perusing the seafood section for scallops is to make sure you select “dry.” The second quality assurance check requires pinpointing the location the boats caught the scallops. Selecting United States scallops ensures all guidelines and fishing standards adhere to sustainability. Of course, the “dry” vs. “wet” will ring true and any additives will clearly be displayed on the packing label. Also, preparation of the scallop requires exact shucking. Most crew remove the “foot” or tendon muscle that connects to the shell. Yes, it’s edible, but will always cook to a chewiness, no matter how hard you try to tenderize it. Be assured, wild-caught scallops, caught with a dip net or by hand ensures a fresh catch that cooks to a sweet and briny masterpiece. In fact, many seafood buffs characterize scallops as the “jewels of the sea.”
The careful chef must adhere to a checklist of “watch outs” for keeping the scallops “dry.” Be mindful of any natural perspiration on the scallops. Inspect the scallops and pad them dry, especially before cooking. The excess water will keep the scallops from forming the hard crust, and subsequently, the caramelization and extra sweet flavor. Watch out for seasoning too early and long. Salt draws out the water from the scallop and will once again create a steaming scenario in the pan. In fact, leaving the salt in the pan too long will cure the meat like a “scallop jerky.” Some seasonings won’t enhance the cooking and cause some bitter tastes. Grounded black pepper, for instance, cooks to a bitterness from hot temperatures. Watch out for the correct temperature and pan sear your scallops at medium high heat with avocado or grapeseed oil. Even olive oil can’t handle the high degrees required to sear scallops. “Dry” scallops sear into a masterpiece but make sure you handle them with care.
A cast iron skillet or stainless-steel pan will hold in the heat best for searing your scallops. Place them in the pan, not touching each other. If they touch, once again, the temperature will fall and the scallops will steam. Steamed scallops taste scrumptious, but seared, heavenly. Cook for 1-2 minutes and then flip each scallop. They will naturally flip when ready since they formed a crust. If they stick, the scallops need a few more seconds. Then baste with butter and a pinch of Old Bay for complementing flavors of paprika, celery, salt, and red pepper. Some opt for a nutty, buttery combination. Brush garlic butter with seasoned thyme on each scallop. Once flipped, cook for another 30 to 60 seconds. When done, the scallops should sport an opaqueness and the center a translucency. Slightly firm and moderately springy proves “doneness.” Internal temperatures will reach 115 ° F. Serve immediately accompanied by sliced lemons. From “dry” to pan seared and caramelized to a mouthwatering delicacy, Nantucket Scallops transform your seafood feast into a ‘Sitting on the Dock of the Bay Experience.”