Live Maine Sea Scallops (in the shell) - Featured in the New York Times

Orders for our live scallops must be placed by 5 PM on Tuesday for a Thursday delivery or pick-up. Orders placed after Tuesday will be shipped/delivered the next Thursday, depending on the scallops availability/weather. The scallops are delivered to us fresh out of the water on Wednesday by Marsden.

Learn about our free shipping options here.

Our commitment to quality and freshness means that we meticulously pack and prepare every order on the day of shipping. We ship from our location on Holyoke Wharf in Portland, Maine's historic Working Waterfront (416 Commercial St, Holyoke Wharf, Portland, ME).

Once UPS picks up your order, a tracking number will be sent to your email. You can use this number to track your order all the way to your doorstep. When checking out, you can select a delivery date from Tuesday through Friday.

Upon delivery, refrigerate the live scallops immediately. We recommend cooking or preparing these scallops the day you receive them. 

You can prepare these live whole scallops in several ways. One way is to shuck them like you would an oyster. Once you shuck the scallop, you will see a black piece, that is the belly. You should cut the belly out. Once the belly is cut out, the meat is edible as sashimi. 

You can also steam these scallops to prepare them. They take approx 1 minute to steam. This process is called a steam shuck. Once steamed, you must again cut the belly out. Once the belly is out, you can eat the rest of the meat.

We strongly recommend eating the whole scallop like an oyster, not just the abductor mussel you typically receive when ordering scallops.

These scallops will be alive when you receive them. The scallops are taken directly out of the water in Maine and will be hitting your doorstep in approx. 24 hours.