Atlantic Sea Scallops

These come from Nova Scotia and Newfoundland, harvested from some of the most productive cold-water grounds on the Atlantic coast. Cold water produces a cleaner, sweeter scallop with a firmer texture, the kind that holds up to high heat instead of weeping liquid into the pan. Size matters too: 20/30 count means you are cooking a real scallop, not a coin, with enough surface area to build a proper crust. If scallops have disappointed you before, sourcing and size were usually the reason. These solve both.