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Scallops on the Half Shell

Origin: Canada

Placopecten magellanicus

Catch : Wild-caught

Harvest Method : Dredges (Vessel towed)




Olivia wild-caught sea scallops are individually quick frozen and can be served cooked or raw (sashimi style).

  • Wild-Caught
  • Raw
  • Appetizer

Suggested Cooking

  • Seared scallops on the half shell: Preheat pan over medium-high heat with small amount of oil. Season with salt and pepper. Place scallops on the shell facedown into pan for 1.5 to 2 mins.
  • Sashimi Style: Thaw and serve

Handling Instructions

This product can be consumed raw or cooked. Keep frozen until use. Thaw in refrigerator. Once thawed do not refreeze. Discard raw leftovers. Always wash your hands before handling.