Scallops 

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Fresh
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.

About:

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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