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Large Sea Scallops

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We only offer premium "dry" scallops. No water is added to the product during processing and therefore no shrinkage of the scallop during cooking. Our fresh scallops retain their sweet, buttery, delicate flavor whether baked, sautéed, broiled, fried or marinated. Great as an entrée, with pasta, chopped into salads or in soups.

Making Bacon Wrapped Sacllops.

About crabs—In 1989, the Maryland Blue Crab (Callinectes sapidus Rathbun) was designated the State Crustacean. Its name honors Mary Jane Rathbun, the scientist who described the species in 1896. The blue crab's scientific name translates as "beautiful swimmer that is savory."

Blue crab meat is sometimes compared to lobster meat, the flavor best appreciated by cracking and eating steamed hardshells. Crabs are prepared in restaurants and in home kitchens, steamed or sauteed, as Maryland crab cakes and Crab Imperial, or in crab soup and crab dip. has been perfecting the art of shipping Maryland crabs over the last 14 years to its base of tens of thousands of customers across the U.S. You won't find a finer gourmet experience.

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Fresh Scallops

Buyer's Guide - Scallops - Fresh Scallops

Handling and Preparation Instructions

To prepare the scallops, heat a pan over medium high heat. Season the scallops lightly and sear the scallops in just a little oil or butter for only 30 seconds on each side. As soon as they turn opaque and their surface creates a nice crust and releases easily from the pan, they're done. For more recipes, please refer to Crab Place recipes section.

Scallops Shelf Life:
  • Thawed: will last up to 3 days in the refrigerator
  • Frozen, will last up to 6 months in the freezer
  • Once cooked: will last up to 3 days in the refrigerator