Dry Scallops – Half Shell (U10/U20)

Dayboat Freshness from the Coast of Peru

Experience the pure, sweet brininess of true dry scallops, wild-caught off the coast of Peru and landed same-day by small dayboats. Unlike commodity seafood that spends days in transit, these scallops are processed within hours of harvest, ensuring maximum freshness and minimal handling. Presented beautifully on the half shell, these U10/U20 scallops offer a balance of visual appeal, clean flavor, and chef-level versatility.

The Dry Scallop Difference

Most supermarket scallops are "wet-packed," meaning they are soaked in a solution of water and phosphates to increase weight and shelf life. This process dilutes the flavor and prevents proper caramelization. Our scallops are 100% dry-processed—no chemicals, no added water, and no preservatives. This means they sear to a perfect golden crust while retaining their natural, buttery texture and concentrated sweetness.

• Dayboat-Harvested: Landed and processed within hours, not days.
• 100% Dry-Processed: No chemicals or added water—just clean flavor and texture.
• U10/U20 Size: Large, meaty scallops perfect for grilling, searing, or crudo.
• Half-Shell Format: Ready-to-use and stunning for plating or grilling.
• Flash-Frozen: Locked in at peak freshness to preserve quality.

Sourcing Story: The Peruvian Dayboat Tradition

Our scallops are sourced from the nutrient-rich waters off the coast of Peru, a region renowned for its exceptional seafood. Small-scale dayboats venture out each morning, harvesting scallops by hand to ensure minimal environmental impact and maximum quality. By landing the catch the same day, we preserve the delicate texture and natural sweetness that define a premium scallop. This commitment to responsible sourcing and rapid processing ensures that every bite delivers the authentic taste of the ocean.

How to Enjoy

Seared: Pat dry and sear in hot oil or butter 1.5–2 minutes per side for a crisp golden crust.

Grilled (on shell): Place directly on grill with garlic butter or miso glaze — 2–3 minutes with shell down.

Crudo: Slice thin, serve raw with citrus, chili oil, or yuzu for an elegant starter.

Broiled: Add breadcrumbs and a dot of butter, broil on high until just golden.

In Peru and Chile, this is how you eat scallops. Add Parmesan Cheese and cook. Check the video below:

Frequently Asked Questions

What makes these scallops "dry" and why does it matter?

Dry scallops are never treated with preservatives or phosphates and contain no added water. This allows them to caramelize beautifully when seared and preserves their naturally sweet, briny flavor.

Where are the scallops sourced from?

These scallops are wild-caught off the coast of Peru by small dayboats and processed within hours of landing for maximum freshness.

How are these scallops best prepared?

They can be seared, grilled on the half shell, served crudo (raw with citrus or yuzu), or broiled with breadcrumbs and butter. In Peru and Chile, they are often baked with Parmesan cheese.

How many people does one order serve?

Each package (approx. 1.5 lbs) typically serves 4 portions.

What is the difference between U10 and U20?

The "U" stands for "Under." U10/U20 means there are between 10 and 20 scallops per pound. This indicates a large, meaty size ideal for main courses or impressive appetizers.

Are these scallops fresh or frozen?

They are flash-frozen at peak freshness immediately after processing to lock in quality and ensure they arrive in perfect condition.

How should I store these scallops?

Keep them frozen until you are ready to use them. For best results, thaw slowly in the refrigerator overnight before cooking.

Do these scallops contain any allergens?

Yes, these are shellfish. Please ensure you have no shellfish allergies before consuming.