Long Islanders call Peconic Bay Scallops “Jewels of the Sea.” They’re small with a soft, fleshy meat and a wonderfully refined and sweet flavor. If you prefer more subtlety flavored seafood, these are for you.
March 12th is National Baked Scallop Day, and October 2nd is National Fried Scallop Day.
Shucked for your convenience, Peconic Bay Scallops are versatile. Bake, broil, fry or steam them with clean-flavored seasonings and herbs to let their mild flavor take center stage. Or acid-cook them in a wonderful ceviche.
Rich in Omega-3 fatty acids, Peconic Bay Scallops are also an excellent source of Vitamin B-12, Magnesium and Potassium, as well as being rich in Omega-3 fatty acids.