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Scallops (Hotate) - In-Shell 4 Lb

Scallops (Hotate) - In-Shell 4 Lb

$29.96
$29.96 $0.00
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Wild Caught Wild Caught
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Unit Size: 4 Lb

Scallops (Hotate) - In-Shell 4 Lb

4 Lb

$29.96

Bulk Scallops - 10 Lb

10 Lb

$64.60

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Experience the ocean's finest with our responsibly sourced ready-to-cook North Atlantic Scallops. Our dedicated boats, the F/V Bing Bing and F/V Hotate, deliver their daily catch directly to our Gloucester, MA wharf, guaranteeing the freshest seafood possible.

Our scallops are prized for their exquisite, natural sweetness and uniquely firm, tender texture—the gold standard for raw preparations. Shipped directly in the shell, they are the only way to guarantee a truly sashimi-grade experience, perfect for crudo, ceviche, or a light, high-heat sear.

Inside these live shells, the meat quality is out of this world—exceptionally sweet, translucent, and firm, holding a clean ocean flavor that pre-shucked or frozen scallops just can't match.

Why customers love our scallops

  • 10 lb Bulk Size: Packed live in the shell—ideal for family seafood bakes, dinner parties, and sushi gatherings.
  • 100% Natural & Untreated: Zero chemical additives, zero soaking, and zero water weight—just pure, live Atlantic scallops.
  • Peak Culinary Quality: Unsurpassed firmness, natural sweetness, and vibrant texture.
  • Built-in Presentation: Natural half-shells double as eco-friendly, stunning serving dishes for your guests.
  • Wild or Farmed: Wild
  • Availability: Year Round
  • Type: Fresh
  • Presentation: Live scallop, within the shell
  • Live Scallop Size: Medium or Large size
  • Scallop Meat Size (Within the shell): For medium live scallops the shell size is around 20/30 count. For large size scallop shells the meat size is around 10/20 or U10 count.
  • Package Size: 4 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.

Need step-by-step guidance?

Check out our detailed Live Scallop Shucking Guide for an easy walkthrough on how to safely open, clean, and store your live scallops at home.

Sashimi & Raw Preparation

For sushi and raw seafood enthusiasts, live in-shell scallops are the ultimate prize. Shucked fresh right before serving, the raw abductor muscle offers a buttery, tender bite with an unmatched natural sweetness. Slice them thin for raw Hotate sashimi, dress with a splash of ponzu and yuzu, or serve as a pristine crudo with extra virgin olive oil and flaky sea salt.

Baking & Cooking On the Half-Shell

Keep the beautiful bottom shell as a built-in baking dish! Shuck open the top shell, trim, and cook the scallop directly in its shell. Top with garlic butter, breadcrumbs, herbs, or grated cheese, then bake in the oven or broil until golden and bubbling. Cooking on the shell locks in all the rich natural juices and makes for a stunning, restaurant-grade presentation at your dinner table.

Our live shellfish ship via Priority Overnight with gel packs to ensure maximum freshness and vitality upon delivery. We recommend cooking and enjoying your live shellfish within 1 to 2 days of arrival for the best quality and flavor.

Store immediately in the coldest part of your refrigerator. Do not put live shellfish in your freezer.  Keep shellfish in an open-top container or bowl, never store them in sealed plastic bags or airtight containers, as live shellfish require oxygen.  Never store live shellfish in standing tap water or ice water.

Shells should be closed, unless they are Live Scallops, Steamers, Razors, or Live Surf Clams as the shells naturally stay open and never fully close due to its anatomy. If any are open, give them a gentle tap and check for movement, if they don't pull shut, discard them.