Ocean Tides – 2016 Nanny Bays

Chef – Nantucket Bay Scallop Season Opens  November 1st

Humble Beginnings

Bay scallops were not always considered a delicacy. In fact, in the early 1800s, they were used as bait for cod-fishing. It wasn’t until later in the 19th century that they became popular, and islanders quickly realized Nantucket was surrounded by a valuable commodity, literally waiting each season to be scooped off the bottom, shipped to the mainland and sold at a premium.

Commercial Scalloping


Many of the Island’s long-time commercial scallopers follow a family tradition passed down from generation to generation. Scallopers’ lives are by no means easy. They rise before dawn to be on the water by 6:30 a.m. between November and March (unless the temperature drops below 28 degrees or the wind is howling). They set out in small, open-decked boats, frequently alone, or with just a partner to help them haul their dredges. Locating scallops requires an intimate knowledge of the complex, ever-changing contours of the harbor floor, though most have never seen it. There’s also the risk of snagging another scalloper’s dredge, a costly and time-consuming setback. Commercial scallopers haul their catch from the bottom with dredges dragged behind their boats. “It’s very complex. There is so much to it with the natural changes in each season. November fishing is very different from March fishing,” said Marina Finch, who got her start with long-time scalloper Neil Cocker. In a banner year they are often back at the dock and enjoying a cup of coffee by 9 a.m., secure in the knowledge that they’ve just brought in several hundred dollars worth of succulent shellfish. Once the scallop boat is back at the dock, the scallops, still in their shells, are brought ashore and taken to a shucking shanty, where they wait to be opened. With three quick flicks of a knife blade, veteran shuckers open the shells and separate the meat. It’s a repetitive job, but the best shuckers can go through thousands of shellfish a day. And the industry couldn’t survive without them.

YOUR Fishermen


Captain Jeff Henderson of the F/V Miss Alice has been fishing the Nantucket Harbor and surrounding scallop grounds for decades. Over the years he has developed an almost uncanny knack to always locate these succulent bivalves regardless of the conditions. Jeff works with 15 other boats and skippers during the course of the Season to provide with “Nannys” direct from his “Scallop Shanty” to your guests plates within 24 hours from live shuck.

The Scallops

(Argopectin irradians)

Nantucket bay scallops are harvested by fishermen in small boats from the shores and bays of Nantucket Island using hand dredges. Scallops are landed live, taken ashore and immediately shucked, often by the fishermen themselves in dockside shucking shanties. Fishing for bays can be restrictive: besides heavy winds and ice that can keep the boats tied, fishermen are actually forbidden from harvest if the air temperature is lower than 28°F before 10 AM. Because the water is warmer than the air, scallops will die immediately once dredged, killing both undersized juveniles who would be cast back along with the marketable catch. And although the season is opened until March, it is not uncommon for fishermen to stop fishing altogether once the harbor freezes up entirely, sometimes as early as the first week of January. Nantucket Bay scallops are smaller than sea scallops, and are about the tip of the thumb once shucked (60-80 per lb or 60-80 count). The meat itself is the abductor muscle of the scallop, and has a sweet, mild taste that is unequalled anywhere. Nantucket Bays are especially sought after because of their ability to be served raw when fresh, and at their ability to caramelize beautifully when put to heat. Super fresh Nantucket bay scallops can and SHOULD be enjoyed raw. Some sushi connoisseurs swear that the scallop is the greatest raw bar selection. Otherwise, bay scallops are preferred in ceviche dishes or are baked with herbs, wrapped in bacon, skewered and grilled, or battered and deep-fried or lightly pan-seared until the edges are a crispy brown. Simply one of the best treats that the ocean can offer.

Nantucket Bay Scallop Season Opens November 1st

Call for to secure your first run.


Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Karen Harmon: 704-769-2262
Jon Flower – 704-769-2258
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
Brad Rosa: 704-413-3267


Ocean Tides – New England Sea Scallops

Chef – New England Sea Scallops Sweeten Summer.   

 August Menu Plan.

Scallop1 let’s you inspire the kitchen and treat your guests to the extraordinary! Each month 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.’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 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 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

November 1st – Nantucket Bay Scallops

Scallop Bay Nantucket2

Like the Holidays, Nantucket Bay Scallops hold a special place on our calendars, and in our hearts. Nantucket Bays are a shining example of commitment to “THE BEST” available. Our partnership with a very small, One Boat, One Man, One Woman operation on Nantucket Island, allows for one of the most profound, delicate, attentive, and assured direct overnight distributions in the nation. invites anyone who wants the best story that accompanies the best Scallops to consider this program for weekly features and menu dedication. We stand behind this fishery and guarantee its quality, menu-ability, and success.

The story is a simple tale of a duo who loves the waters of Nantucket, and its bounty that provides for the livelihood of the Islanders. Jeff and Joan are terrific folks that put the needs of the customers above their own. Bitter winds, blowing rain, and frigid temperatures rarely deter their efforts to supply. “Know your fishermen” begins here! wants to be your Nantucket Bay Scallop supplier, and offer the best product available.

R+D: U5 Dayboat Cape Cod Sea Scallops

U5 Cape Cod Sea Scallops

U5 Cape Cod Sea Scallops

5-8 miles off of Cape Cod (where land is still visible), a Day Boat Operator trawls for some of the largest Sea Scallops available on the market. We are fortunately poised to procure these Scallops for overnight shipping to your door. This is an exclusive to our Customers that can have a great impact on your subsequent sales. The season just opened on April 15th and will be you #1 provider of these beautiful culinary delicacies. This is a “Feature” item that will surely impress the guest – just watch the cell phone cameras flash once they hit the table!

The Scallops have been tested and reviewed by our expert staff and fit the highest criteria within our nearly 100 years combined seafood and culinary experience. No auction, no freezing, no “dipping”, no treating – Just pure Sea Scallop with a refreshingly sweet ocean flavor. We prepared the Scallops in our test kitchen with Sea Salt, Black Pepper, and Pure Olive Oil. Simple, Simple, Simple. We seared the Scallops over Medium High Heat in a heavy sauté pan for mere minutes on both sides. No “milky” substance in the bag, no “fishy” smell, no “leaking” in the pan, no “bubbly foam” around the scallops, and minimal liquid drainage upon resting. The sugar content was very high and yielded deep, rich caramelization (the proof is in the picture).

Without sounding “Used Car Sales-like”, ACT NOW! will be the most direct and freshest program for these beautiful Cape Cod Sea Scallops while the quotas are open on this size. Get in while the getting’ is good… Also, please visit us (and like/follow us) on our Social Media Platforms for announcements, news, product availabilities, and plenty of eye candy.