Hand harvested by divers, our sweet, succulent sushi grade bay scallops range from 70-100 pieces per pound. This Mexican species of bay scallop (Argopecten ventricosus) is also known as the Pacific calico scallop, Catarina scallop and speckled scallop. Our bay scallops are found most of the year off the Baja California peninsula. They are “dry pack” scallops because we don’t add water or chemicals to increase the water content.
Fresh scallops have a firm texture and a distinctly sweet aroma. Bay scallops are usually creamy white, although there might be some normal light tan or pink coloration. Because of their petite size, these scallops cook up quickly. They make a great additions to soups, stews and pastas. They are also an excellent choice for raw preparations, particularly ceviche and crudo.
