Three Reasons We Love Nantucket Bay Scallops.

November 11, 2016 Our Chefs love cooking with this sough-after ingredient. Few seasons are as highly anticipated as Nantucket Bay Scallop season. Chefs and seafood enthusiasts alike look forward to their arrival and we’re excited that we now have scallops arriving daily from Nantucket.

They’re delicious eaten raw.

In fact, many sushi eaters swear that Nantucket Bay Scallops are second-to-none when it comes to raw bar selection. The cool waters surrounding Nantucket keep the bivalves sweet and give them their prized texture.

They’re great cooked, too.

Nantucket Bay Scallops have a sugar content that’s ideal for caramelization. Chefs gravitate toward scallops for their mild taste as well as their versatility.

They’re sustainably fished.

Like all of the seafood we sell and serve, our Nantucket Bay Scallops are sustainably sourced. They’re harvested by fishermen in small boats on the shores and in the bays of Nantucket Island using hand dredges. Scallops are caught live, taken ashore, and immediately shucked, resulting in ultra-fresh scallops.
You can find Nantucket Bay Scallops on the menu at Chops Lobster Bar, Atlanta Fish Market, Bistro Niko, & Kyma.