Nantucket Bay Scallops
The sweetest and most tender of any Scallop species. Light brininess.
Very Sweet, Very Salty
Quick Facts
Commonly Known As:
Bivalve Mollusk
-
Species Name
Scallops
-
Latin Name
Argopectin irradians
-
Origin
Nantucket Harbor, Great Point
-
Harvest Method
Hand Cultivated
-
Range & Habitat
North Atlantic & New England
-
Producer
Range & Habitat
Nantucket Bay
One Man, One Woman, One Boat.
Enough said...
“This is the freshest salmon I’ve worked with, and the guests loved how it turned out.”
seasonal trends
See What Our Chefs Are Cooking Up
-
Spotlighting
Michael LaScola, Owner & Executive Chef
-
Restaurant
The Proprietors Bar & Table, Nantucket, Massachusetts
-
Dish
Sweet & Tender Nantucket Bay Scallops
You Might Also Like These
Firm, Moderate, Moist
Opah is prized for its complex Ocean flavors. It is firm, yet moist, in many cooking applications. Processing Whole Fish in California, we have availability to some very specific cuts. Primarily the Back & Belly, or Rack is saught, but through a talented butchering aspect, we have secured the Cheeks as well. The "Tenderloin" and "Tri-Tip" are two very unique Cheek Cuts that is sure to make your guests very happy.
Claw meat is obviously taken from claws but also includes leg meat. It is the cheapest because the meat is small and has the least integrity. Special crabmeat is meat taken from front of the body. Again, a little bigger, more integrity. Jumbo Lump crab meat is from the back of the body. It has the most integrity and is the largest meat on the crab due to propelling those powerful swimming fins. Finally, Backfin meat is essentially broken pieces of Jumbo Lump crab.
Tender, Sweet
Stone Claws are traditionally served chilled, cracked and exposed. The Meat of the Stone Claw is very tender and one of the sweetest in the sea. They also boast a beautiful "Ocean" flavor that compliments their sweetness.