Wild swimming scallops cooking on a large barbeque


Our scallops are incredibly versatile and can be cooked in many ways, including any of your favourite scallop, clam and muscle recipes.  Your imagination is the only limitation.  If you're looking for additional inspiration, check out our social media pages.


You can steam, BBQ, pan fry, boil, them, or even eat them raw.  Keep in mind that because our scallops are caught live, you can still eat any that don’t open.  Simply use a knife to pop open the shell.  If you cooked too many, don't worry.  Freeze the cooked left overs for use in your next chowder.  A few notes to keep in mind:

  • You don't need to thaw them.  You can cook them straight from frozen.

  • You can eat them raw, cooked, the or just the adductor (white meat).

  • There is a small black piece on the body of the scallop near the base of the shell.  This is the digestive gland or stomach. This part of the scallop can taste strong or 'fishy' at times.  If you find this flavour bothersome, try removing it prior to eating.  The easiest way to remove the digestive gland is by using the shell as a knife to cut it off. 

  • Many clam recipes ask to clean the clams in order to flush out any sand.  You don't need to do that with our scallops.  We flush them at sea.  Any grit texture you experience is from their digestive gland.  If it bothers you, try removing it.  

  • If preparing in advance, be sure to keep them chilled and limit their time at room temperature to under 10 min. They develop a seafood flavour (almost bitter) when left at room temperature for too long.  

Have you found a great recipe?  Please share with us.