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Fresh or Greenhouse
Greenhouse only
Not available

Fresh all year round!  

Scallops are transferred to deep-water tenures where they are suspended in a mesh bag (suspension culture) or are seeded on the ocean floor (bottom culture). Wild scallops are commercially harvested around November to March.


Scallops can be pan fried, boiled, BBQ, or even ate raw.

Most Common Varieties:

  • Weathervane Scallop (Patinopecten caurinus) 
  • Rock Scallop (Crassadoma gigantea) 
  • Pink Scallop (Chlamys rubida) 
  • Spiny Scallop (Chlamys hastata) 

Did you know?

  • Farmed scallops help reduce greenhouse gases by removing carbon dioxide from the ocean for shell formation!
  • Scallop maturation can take 6 to 36 months to mature in suspension culture and an additional 24-36 months in bottom culture.
  • Scallops obtain all their required nutrients by drawing sea water through their gills.

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