Coastal Seafoods

by Brian Nelson

Winter months are the peak time for scallop availability and quality. During the allowable December first through April first season, we sell inshore (less than 3 miles) diver harvested hand shucked scal lops. This harvest method eliminates disruption of the ocean bottom, like that caused by trawlers, vessels that harvest scallops by dragging nets across the bottom. These scallops are the best quality sea scallop in the world, their extremely rich and sweet flavor is unmatched.

Other remarkable scallops available this time of year include the Cape and Nantucket Bay scallops. The two are identical species from different waters sur rounding Cape Cod, Nantucket and Martha’s Vineyard. Their season begins anywhere from the first of October to the first of November. Only 10,000 to 100,000 pounds are harvested per year. Although expensive, these rare, sustainable and well managed scallops are well worth the price. Also available live in shell, they are referred to by many as the best tasting scallop in the world. Cape scallops have a very high glycogen level which contributes greatly to their sweetness. These scallops are found in shallow waters and are most often diver caught or raked through the eel grass. Because Nantucket Bay scallops are shucked live, their season ends when the air temperature drops below 28 degrees F when exposure to the cold air will kill the scallop.

More commonly, we have scallops harvested in small lots by day boats who market their product the same day it is harvested. Most scallops in the marketplace are caught by trawlers that harvest their catch over a period of several days, sometimes even weeks, and then bring them to market.

All of our scallops are “dry,” which means no chemicals, including tripolyphosphate (a preservative that allows scallops to absorb water) or water is added. Dry scallops are available year round but their quality increases dramatically as the water temperature drops due to the rise in the scallops glycogen production.

At Coastal Seafoods we never carry treated scallops, however the majority of scallops sold in the United States are treated and soaked. Technically they should be labeled as a water added scallop product, although they almost never are.

ISSUES WITH TREATED SCALLOPS:
• Treated scallops may absorb up to 40% of their weight in water. The consumer pays for that water weight, which is lost when the scallops are cooked.

• They do not brown or caramelize properly due to their high water content.

• Their taste is inferior to that of untreated scallops.

• People may have adverse reactions to the chemicals in treated scallops.