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Dry Scallops vs Wet Scallops
No matter what, scallops are a delicious choice for everything from salads, to appetizers, to an elegant dinner. Dry scallops are wild and natural and a great seared and served alone. Wet scallops are the perfect ingredient with more complex recipes - Think scallops wrapped in bacon or in creamy pastas. No matter which you prefer, the sweet, meaty flavor of scallops are gaining in popularity across America.
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Get Fresh with
Shellfish
Clams
Class: Bivalvia
Phylum: Mollusca
Clams are bivalve mollusks that live buried in mud or sand with 2 equal valves of equal size. Clams come in a variety of sizes which allow them to be prepared many ways such as raw, steamed, boiled, baked or fried.
- Littleneck
- Middleneck
- Topneck
- Cherrystone
- Chowder
- Mahogany
- Chopped
- Clam Bakes
Scallops
Class: Bivalvia
Phylum: Mollusca
Scallops are marine bivalve mollusks that are protected by fan shaped shells. They are available "wet" or "dry." Dry scallops do not have any additives to them and Wet scallops have been treated to extend shelf life.
- Dry Bay
- Processed Bay
- Dry Sea
- Processed Sea
- Medallions
- Piece
Oysters
Class: Bivalvia
Phylum: Mollusca
Oysters are a bivalve mollusk that are protected by two highly calcified valves which surround a soft body. They are considered a highly prized food that is eaten both raw and cooked.
- SHELL: Virginia, Ameripure, Chincoteague Salt, and other specialty oysters
- SHUCKED: Counts, Ex-Select, Standards, West Coast Counts
Mussels
Class: Bivalvia
Phylum: Mollusca
Mussels have a dark, elongated, asymmetrical shell and can be found in both freshwater and saltwater.
- PEI Mussels
- Half Shell
- Whole
- Wild
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