Wild-caught in New Jersey waters and dry-packed right on the boat, these dayboat scallops are never soaked, never treated with chemicals, and individually quick-frozen (IQF) to lock in their natural sweetness and delicate texture. Each 1 lb pack contains 10–20 scallops — large enough to sear to a golden crust on their own, yet versatile enough for pasta, risotto, or an elevated surf & turf. What Makes Dry Scallops Different Most supermarket scallops are "wet-packed" — soaked in a phosphate solution that adds 20–30% water weight, turns them bright white, and prevents proper caramelization. Dry scallops are all-natural and untreated, which means: Superior sear and caramelization — no added water to steam away in the pan Pure, concentrated scallop flavor — sweet and briny, not diluted Better texture — tender and silky, never rubbery No chemical additives — just scallop How to Cook Them Pat scallops completely dry with a paper towel before cooking. Sear in a very hot pan with a touch of oil or butter — 2 minutes per side for a golden crust and translucent center. Rest briefly and serve immediately. Perfect for elegant weeknight dinners, seafood pasta, or pairing with steak for a restaurant-quality surf & turf at home. Thawing Instructions Keep frozen until ready to use. Thaw slowly under refrigeration, or for quick thawing, place the sealed bag under cold running water. Once thawed, remove from packaging, pat dry, and cook within 24 hours for best results. Do not leave soaking in water — it will affect flavor and texture.
