Sea scallops are called giant scallops in some areas, where they are known as the King of Scallops. They can be found in the eastern North Atlantic from the Gulf of St. Lawrence to northern Maine.
The sea scallop is a bivalve--it has two valves or shells. Both are round, almost equal in diameter, and held together by a small, straight hinge and the adductor muscle. The lower valve is white or cream in color and the upper is usually reddish. Inside these shells is the "meat" (the adductor muscle), which is the part of the scallop commonly eaten in North America.
Of the principle producing areas for giant scallops, the Bay of Fundy between Northern Maine and Nova Scotia stands out as having ideal conditions for their growth. The fast rushing, extreem tides, famous around the world continually flush the habitat and bring in fresh nutrients every 6 hours.
All Wild Ocean Seafoods® Giant Scallops are individually quick frozen & “dry packed” without processing chemicals of any kind. Many imported scallops, specially those from Asia or South America are “wet packed” or processed with preservatives to maintain or alter color and shelf life.
Sea scallops are called giant scallops in some areas, where they are known as the King of Scallops. They can be found in the eastern North Atlantic from the Gulf of St. Lawrence to northern Maine. The sea scallop is a bivalve--it has two valves or shells. Both are round, almost equal in diameter, and held together by a small, straight hinge and the adductor muscle. The lower valve is white or cream in color and the upper is usually reddish. Inside these shells is the "meat" (the adductor muscle), which is the part of the scallop commonly eaten in North America.
