Colossal Boston Dry Scallops | U-8

USD 108.99

Description

Checkout this simple recipe on how to cook these scallops: Note: Scallop pricing has surged—and with new tariffs in play, it’s likely to get even worse. The bigger issue is that 2025 production for U8 and U12 scallops is projected to be half of what it was in 2024. We’re currently weighing whether to shift to smaller scallops or hold steady and hope for a price correction by May. Right now, we’re not even able to maintain the necessary margins on any of the domestic options. This is the highest quality scallop to be found in America. These Scallops are wild-caught in the USA, IQF (Individually Quick Frozen), and dry-packed on the boat. They are U8 (one of the larger sizes available) and simply delicious. Our Scallops come in packs of rough;y 1 lbs (7-8 per pack) which make it convenient for home cooking.These scallops are large enough to sear and on their own and yet small enough to be cooked with rice or pasta. They are excellent for a surf & turf. DRY SCALLOPS? We looked far and wide for Dry Scallops because they are untreated and allow you to sear them properly. Wet Scallops are less expensive, last longer, are whiter, and look "better" but have less flavor and are 20-30% water... Dry Scallops are "all-natural", have no additives, and caramelize beautifully. The idea of selling "soaked" scallops feels dishonest to us, so we decided to not sell them. That said this does not mean the product does NOT have liquid. It will ship frozen, so when it thaws out it will have liquid. Also, it comes from the sea. You should open them, let them breathe, and dry them up with a paper towel before cooking. When searching for Scallops we tried multiple suppliers. We actually got duped quite a few times, which is why we at one point decided to stop selling Dry Scallops. But after 4 years, we have finally decided to bring them back... we found the holy grail of Dry Scallops in a way that is accessible to our customer base. THAWING INSTRUCTIONS Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed-out fish in a sealed bag for more than 24 hours. Consume within 24 hours for best results. For quick thawing place under running water while still in a plastic bag. As soon as it’s thawed remove it from bag, cook or store under refrigeration. It is important not to leave product soaking in water; it will affect texture and flavor.