ATLANTIC SEASCALLOPS 

PLACOPECTEN MAGELLANICUS

The Atlantic sea scallop is the main scallop harvested in the United States.

This species can reach 8 inches (20 cm) in diameter.

Sea scallops are found in the western North Atlantic,

from Newfoundland to North Carolina. Above Cape Cod, they are scattered in shallower water in comparison

to their southern range.

They are primarily harvested with dredges and otter trawls.

Sea scallops are larger portions (meats up to 1.5 inches across) with a sweet,

flavorful taste.

Scallop meats are usually shucked (taken out of the shell) right after harvest.

Look for scallops with a briny, sweet aroma. Meats should be firm, translucent,

ivory to pinkish-white color.

You can poach, bake or saute in just 5 to 6 minutes.

Or simply steam them in 3 to 5 min. You may slice them in in two,

use them in soups or stews. Marders Scallops are great grilled,

skewered or BBQ’d and even as sashimi it is a delightful taste.

They are lean, firm, low in fat and high in protein…

Simply Delicious, Simply Magnificent, Simply America’s finest.