TEAM SEAFOODS.COM BLOG


Ocean Tides – New England Sea Scallops

Chef – New England Sea Scallops Sweeten Summer.   

 August Menu Plan.

Scallop1

SeafoodS.com let’s you inspire the kitchen and treat your guests to the extraordinary! Each month SeafoodS.com will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Our direct programs will bring the outstanding culinary experience of each region directly to your restaurant, menu, team, and guests.

August is here and we look to the Shellfish of New England. This week we delve into the gauntlet of Sea Scallops. “Gauntlet” refers to the vast availability of Sea Scallops in today’s markets. They have different size and specifications, processing treatments, harvest methods, and distribution avenues. When you encounter your ideal Sea Scallop within this piece, please contact your sales rep today to build your ideal box.

Chapter 4: Sea Scallops

Scallops Dish3

Atlantic Sea Scallop  (Placopecten magellanicus)

Atlantic Sea Scallops are some of the United States’ most prevalent Scallops on restaurant menus. Their popularity is widely recognized by chefs and diners alike. Sea Scallops market themselves, portion perfectly, elevate straight-forward ingredients, enlighten gourmet “sets”, and seduce the masses. It is a simple matter of finding the correct Sea Scallop for your particular application. Below are varied levels of Sea Scallop production that show the value in each.

Fresh Sea Scallops are graded by size and marketed by the amount of preservative added.

  • Dry Chemical Free – Unprocessed with 0% Preservative or Water Weight
  • Dry Overnight – “Dip” processing that accrues the minimal amount of additive that meets FDA “Dry” requirements – less than 18% Weight by Volume of Preservative and Water
  • Wet – “Soak” processing that accrues more than 18% Weight by Volume of Preservative and Water

Day Boat Dry

Massachusetts and Maine’s Day Boat Fresh Sea Scallops are diamonds! Day Boats utilizing small net dredging offer the “Top-of-Catch” in Sea Scallops. Their daily runs provide Sea Scallops that will never see the large processing facilities. They are offloaded, shucked, and packed for shipping right from the pier. When searching for the freshest Sashimi/Crudo grade Sea Scallops, look for Day Boat Dry. Upon cooking, Day Boat Drys have no equal. No  water loss equals no shrinkage. Their sugar concentration enables a deep golden sear while its brine still lingers. The sweet and salty balance of Sea Scallops are remarkable.  Day Boat Dry Sea Scallops represent the premier fine dining shellfish.

SeafoodS.com’s Priority Overnight delivery offers Sea Scallop meats that are hours from their shell. This the premium!

New Bedford Auction

The New Bedford Scallop Auction offers a complete array of Sea Scallops. The Lightship Fleets of New Bedford provide short trip hauls that are sorted and processed. The auction pricing reflects the Scallops’ size and the amount of “processing” received. The largest scallops with the least amount of processing gain the highest market prices.

The Dry Chemical Free Sea Scallops are either blast frozen aboard longer trip boats or shucked fresh at port. New Bedford Chemical Free Dry are the highest quality in the Auction. They are the perfect Auction Scallop for a colorful sear.

The Overnight Sea Scallops are still considered “Dry” and are the most abundant fresh Sea Scallop in restaurant distribution. They release minimal amounts of water when cooking, but require a harder sear to obtain deep color. Overnights offer a slight reduction in price per pound, but need heightened talents and techniques to bring them to their highest value on the plate.

Wet Scallops are the lowest quality and price. The price is obtained through soaking smaller Scallops in a solution of water and preservative until they amass considerable size and weight (turning a 20/30 into a 10/20). The shelf life is incredible, but you are buying a small Scallop and water. Choose a smaller Overnight or Dry to obtain the same portion cook weight, but with a much more eloquent product.

You SeafoodS.com account specialist can assist in finding the perfect Auction Sea Scallop for your recipes and preparation methods.

Build A Box:

Available to include in your Shipment!

Contact SeafoodS.com to Build your optimal Box.

Josh Adams : 704-769-2260

Josh Bogen: 704-769-2261

Mike Casagrande: 704-769-2263

Clint Dowell: 704-769-2258

Karen Harmon:  704-769-2262

Patrick Lowder: 704-769-2265

Chris Nelson: 704-769-2256


Ocean Tides Seasonal Menu Planning Guide ~ July Edition

Chef – California & The Baja Crush It In July!

California Coast & Sea of Cortez

Baja Reef
SeafoodS.com let’s you inspire the kitchen and treat your guests to the extraordinary! Each month SeafoodS.com will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Our direct programs will bring the outstanding culinary experience of each region directly to your restaurant, menu, team, and guests. The month of July will feature the delicacies of the Deep Pacific rising into the California coast and the Gulf of California. Contact your sales rep today to build your ideal box.

Chapter 1: Invertabrates

Sea Urchin (Strongylocentrotus franciscanus )

Urchin California3
Hand harvested California Urchin produce one of the most admired Uni in dining . There is no denying the allure of the buttery delicacy that is Sea Urchin. It finds itself as a favorite of those who crave the unadulterated taste of sea creatures. Its punch-to-the-mouth Pacific heft transitions to a buttery silk that finishes with a prolific sweetness. Urchin is an echinoderm with no edible equal. From California Gold Grade allowing the perfect Sushi and Crudo presentations to sauces and desserts from the Vana offering, Uni has a feasibility for any seafood approach. Purchased live or expertly processed and graded, Urchin and its Uni offer a peculiarity while anchoring the essence of seafood dining. The flavor of the Sea.

Red Abalone (Haliotis rufescens)

Abalone
Baja Red Abalone is where a Clam’s salinity meets a Scallop’s sweetness. This is an effortless union of mollusks’ most desired characteristics. When purchasing live Abalone preparation is the key to bringing a very delicate finish to Red Abalone. If cleaned to the “foot”, gently tenderized, and sliced raw Abalone is an elevated item for Sushi and Crudo. Are you perfecting Sous Vide? Abalone should be your next protein. Bringing to the front the tenderness and “butter” of Abalone could be your “64 Degree Egg”.  Purchased live, meats, and tenderized steaks should make for easy discernment of what your recipe needs.

California Spot Prawns (Pandalus platyceros)

Spot Prawn2
Fresh Kill California Spot Prawns or “Sweet Shrimp” convey a towering representation of Ama Ebi. Deep dwelling Spot Prawns submit abundant moisture and remarkable confection. There comes but very few crustaceans that warrant the reputation that is given to California Spot Prawns. From La Jolla to Coronado the locals know that there is no equivalent to a raw or butter sauteed Tail , or a crunchy fried head from the California Spot Prawn. SeafoodS.com represents a very unique availability for California Spot Prawns. Captured and held live until ordered, our Spot Prawns are then submersed into an icy slurry that kills instantly and preserves the quality of the meat while slowing enzymatic reactions in the thorax and head. This presents the perfect Sushi ingredient and offers an ultimate protein for countless cooking techniques.