• Fresh scallops
  • Easy and quick recipes with scallops
  • Easy recipes with New England scallops

Carne fresca de vieira

Carne fresca de vieira

$83.60
$83.60 $0.00
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Unit Size: 2 libras

Carne fresca de vieira

2 libras

$34.95

Gallon Scallop Meat - All Natural & Dry Fresh 8 Lb

8 Lb

$121.60

Purchase Options
Pick Your Prep:

Disfrute del sabor puro y natural de nuestra carne de vieira del Atlántico Norte recién descascarada. Procedentes de las frías y cristalinas aguas de las costas del Golfo de Maine y Cape Cod, nuestras vieiras se entregan diariamente a nuestro muelle de Gloucester, Massachusetts. Descascaramos y empacamos la carne con maestría para garantizar que conserve su excepcional frescura y delicado sabor.

Nos enorgullece ofrecer un producto 100 % natural, libre de tratamientos químicos, como el tripolifosfato de sodio, que suelen utilizar otras empresas para aumentar el peso y prolongar su vida útil. Nuestras vieiras contienen solo lo que la naturaleza quiso, una promesa que nos tomamos muy en serio. Puede estar seguro de que recibirá un producto sano, limpio y fresco.

Con su textura firme y su rico sabor, nuestras vieiras sin químicos son perfectas para sellar, asar a la parrilla o a la plancha. Disfrute de lo mejor del Atlántico Norte con nuestra carne de vieira premium, capturada en su hábitat natural: un manjar delicioso y confiable, listo para cocinar.

Tamaño del paquete: 2 libras
  • Wild or Farmed: Wild
  • Availability: Year Round
  • Type: Fresh, shucked meat
  • Scallop Meat Size: The number presented on the meat size means the count per lb.
  • Package Size: 2 Lb
  • Harvest Area: Massachusetts State Waters
  • Scientific Name: Placopecten magellanicus
  • The Great South Channel: Located east of Cape Cod, this is a world-renowned "sweet spot" for scallops. The nutrient-rich, cold currents create the perfect environment for large, firm, and sweet sea scallops.
  • Nantucket Shoals: Known for shallower, sandy bottoms, scallops from this area are prized for their clean flavor and tender texture.
  • Gulf of Maine: Our boats navigate these historic waters, which are managed with strict sustainability standards to ensure the scallop population remains healthy for generations.

Intershell's fresh scallops come from any one of the 3 boats:

  • F/V Hotate: Named after the Japanese word for "scallop," this vessel is a specialized in catching scallops.
  • F/V Rose Bing: Named after owner Monte Rome’s daughter, this boat is a symbol of the family-run nature of the business and its Gloucester roots.
  • F/V Wyandot: Named in honor of the Wyandot tribe and Wyandot County, Ohio, where the owner Monte Rome is from.

Depending on how you want to serve your scallop will matter in the size you purchase.

  • Scallops (20/30 ct): Ideal for casseroles or frying as they are smaller in size.
  • Scallops (10/20 ct): Ideal for pan searing presentations.

Essential Rules for All Sizes

  • Dry completely: Moisture prevents a proper crust. Press dry with paper towels before cooking.
  • Remove side muscle: Pull off the tough, rectangular tab on the side of the scallop.
  • Use high-heat oil: Cook with avocado oil, canola, or ghee to avoid burning.
  • Give them space: Keep an inch of distance between scallops so they sear instead of steam.
  • Don't overcook: Remove from heat at 115°F to 125°F internal temperature (opaque center).

All fresh seafood ships via overnight delivery in insulated packaging with gel ice packs to ensure it arrives properly chilled and at peak freshness.

Upon delivery, transfer your seafood immediately to the coldest part of your refrigerator and consume within 1 to 2 days for optimal quality and flavor.
Carne fresca de vieira

$83.60 USD