Fresh Giant Sea Scallops

Availability: In stock

Availability: In Season

FARM 2 MARKET offers untreated Sea Scallops. Our product is shipped directly from the scallop-capital-of-the-World, one of the few towns on the Eastern Seaboard with a vital fishing fleet, the port of New Bedford, Massachusetts. This historic community has held a daily seafood auction since the 19th Century when young Herman Melville shipped out searching for whales.

We get our scallops from this auction, BEFORE they fall into the hands of the "seafood chemists." These all-natural gems have a nutlike taste, with the distinctive fragrance of a misty sea. Our Sea Scallops are impressively sized at 10 per pound, and will delight on any occasion. Our petite Bay Scallops are droolingly tender and delicate.

Delivered Fresh Overnight

Fresh Giant Sea Scallops

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Servings: 4


  • 16 large sea scallops
  • 20 fresh asparagus spears
  • Olive oil
  • Salt and pepper to taste
  • 8 sprigs fresh watercress
  • 2 cups baby spinach leaves
  • 1 recipe lemon vinaigrette (below)
  • ½ c Pecans, dry roasted

Lemon Vinaigrette: 

  • Juice and zest of 2 lemons
  • 1 T Red Wine vinegar
  • 1 tsp. Dijon mustard
  • 2 Tbsp. honey
  • 1 clove fresh garlic
  • 1 tsp. fresh ginger root
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste



Preheat Oven Broiler.

  1. Sprinkle scallops and asparagus spears with salt, pepper and olive oil. Broil until done to taste.
  2. Toss watercress and spinach with vinaigrette.
  3. Place asparagus on plate first, top with dressed greens and scallops.
  4. Sprinkle pecans on top.
  5. Drizzle leftover vinaigrette on plates for presentation.

Garnish with fresh orange slices if desired.

Lemon Vinaigrette, recipe follows:

  1. Place all ingredients except olive oil in a blender.
  2. Blend for 20 seconds, then add oil in a steady stream until incorporated.
  3. Add salt and pepper to taste.
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  • 2 tablespoon vegetable oil
  • 3/4 cup Cornflake Crumbs (or 2c Cornflakes crushed in food processor)
  • 1/4 teaspoon Paprika
  • 1/8 teaspoon Salt to taste
  • 1/8 teaspoon Black pepper to taste
  • 24 large Sea Scallops
  • 4 T Butter
  • 1 whole Lemon sliced for garnish



Preheat the oven to 425f

  1. Line a baking sheet with parchment paper or aluminum foil. Brush the with the vegetable oil.
  2. Place the cornflake crumbs, paprika, salt and pepper in medium bowl.
  3. Coat a scallop in the cornflake crumb mixture, gently pressing the crumbs on to help them adhere.
  4. Set the coated scallop on the baking sheet; repeat with the remaining scallops.
  5. Place small piece of butter on top of each scallop
  6. Bake the scallops for 10 minutes.

To serve, garnish with lemon slices.

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Scallops Recipes

Please enjoy the recipes we have collected below. Keep in mind as with any recipe, feel free to modify it to meet the needs and tastes of your own family. You can view more seafood recipes here.

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