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.
Lean, Flakey, Firm, Clean
Lane Snapper is exactly what you would expect from a Florida Snapper. Its Clean and Light flavor profile can seduce even the novice seafood eater. The Firmness and Flake of a Lane Snapper can rival the American Red with ease. Lanes are slightly less forgiving to long cook times, so choose speedy methods of preparation to achieve the best quality dish.
Moderate, Moist, Paper White
Baya Grouper have a pristine White flesh that compare closely to Cabrila and Baqueta. The Baya would compare to other Pacific Groupers and Sea Bass the same that Atlantic Black Groupers rival Reds. Baya Grouper have a high amount of natural sugars that lend to great caramelization and color. Baya Grouper hold up to most cooking methods and applications.
Ceviche, Saute, Pan Roast, Grill, Poach.