These incredibly sweet and tender local flash-frozen scallops are harvested in cold Gulf of Maine waters by Maine fishermen we know and trust. Our scallops are sold in two 1lb flash-frozen packs. The perfect entree, we love to sear them and add to a pasta or salad!  These scallops are pure, "dry" dayboat scallops, which means that they are not soaked in chemicals or water like the vast majority of scallops on the market, and they are landed in small coastal Maine harbors the same day they are caught.

Included in each order are two 1-lb packs of flash-frozen scallops, or about 20-40 scallops per 2-lb order. 

Enjoy flash-frozen, Gulf of Maine dayboat scallops shipped anywhere in the US!


One of the best things about scallops is their versatility and ease of preparation! Once you learn to sear a scallop, it's the perfect protein for any season with the addition of grains, vegetables, or a seasonal sauce. Check out some of our recipes here:

Warm Winter Salad with Seared Scallops, Prosciutto, and Blood Orange Vinaigrette

Scallop Num Pang

Citrus Salad with Seared Scallops and Lemon-Garlic Vinaigrette

Scallop and Tomato Stew

Bacon-Wrapped Scallops

Seared Scallops over Spring Asparagus

Scallop Cornbread Stuffing

Scallop Tartare

Scallop Salad with Fennel and Prosciutto

box filled with many luke's lobster products


When you receive your raw, frozen scallops, store in freezer. When you are ready to eat them, thaw under refrigeration until fully thawed (approximately 16 hours) before preparing. 

All of our flash-frozen products will arrive frozen, shipped in our 100% recyclable shipping boxes, via UPS. For more information on shipping, visit our FAQ here.

a gloved hand opening a fresh scallop


For the state, inshore fishery, scallops are caught in different zones, close to shore along the coast of Maine.  Daily catch limits vary slightly from zone to zone, as do the days on which a scallop fisherman can fish, but typically catch is measured in 5 gallon buckets.  For example, in Penobscot Bay, the daily catch limit is three 5 gallon buckets per fishing day (or roughly 130#s), and fishermen can fish on four designated days per week.  The Department of Marine Resources, which regulates the inshore fishery, closely monitors the fishery, taking surveys throughout the season.  The season is closed on a zone by zone basis based on DMR’s scientific survey results. 

The second scallop season is the Gulf of Maine federal scallop season which typically starts around April 1 and runs through the end of April.  For Maine day boats, the daily catch limit is 200 pounds of scallop meats per day. This is a quota-based fishery, so when all the boats have caught all the Total Allowable Catch (or TAC), the fishery is shut down. 

In addition to the strict catch and seasonality limits, there is also a size limit to scallops; the diameter of the shell must be 4 inches across in order for the scallop to be kept.  There are a few other limited seasons, such as for diver scallops, but the majority of Maine’s scallops are landed through these two seasons.  

Scallops are caught by towing a drag, which is essentially a metal bag that is towed lightly across the bottom.  The “bag” is made up of metal rings that are 4” in diameter.  Like the escape valves on lobster traps, the 4” ring lets the babies out, so that when the scallops caught are hauled up on deck, it’s largely a “clean” catch, meaning that most scallops taken out of the water are legal limit.   Once scallops are landed on deck, each one that is close to the legal size is measured to be sure it’s legal; any that do not meet the 4” requirement, are thrown back.  The rest are shucked one by one by the crew.  

a man on a fishing boat rinsing off a pile of scallops with a hose


For Maine scallop fishermen, there are two scallop seasons, the in-shore, state water fishery which typically runs from early December through sometime in March and the federal Gulf of Maine season which typically runs the month of April.  

Scallops, like all bi-valves, are filter feeders, which means they enhance water quality.  During certain times of the year however, part of the scallop, the mantle, can pick up toxins that are harmful to digest, and since there is no way to test all the scallops landed, they are shucked at sea with everything but the meats (the abductor muscle) thrown back into the sea.  The meats are the muscle and do not pick up any toxins, they just open and close the shell. Farm raised scallops, a burgeoning industry in Maine, can be landed whole because they go through a rigorous biotoxin testing process before they are landed and sold.  They can also be landed at any size, since they are farmed and not wild caught.

Dry scallops are typically caught on “day boats” caught and landed the same day with strict catch limits.  “Trip boats” are out sometimes as long as two weeks, and while they are out, their scallops are stored on ice, which as it melts begins to soak the scallops.  These scallops are also typically soaked in phosphates to firm them up.  All of which is to say, wet scallops have a diluted flavor profile.

a horbor


The Island Institute and Luke’s Lobster have formed a strategic partnership to build resilience in the seafood supply chain and provide opportunities for Maine’s fishermen and aquaculturists. The joint endeavor between Luke’s Lobster and the Island Institute is a continuation of a longstanding collaboration; for years, these two entities have worked to strengthen Maine’s coastal economies, partnering with fishermen and community leaders to improve resilience along the shore.

Listen to an interview with our favorite dayboat scallop fishermen, Tad and Dan Miller and Togue Brawn of Downeast Dayboat on the second episode, of From the Sea Up brought to you by Island Institute.

A plate of seared scallops served atop shredded red cabbage, micro greens, and garnished with shaved red beets


Ingredients: Scallops.

Allergens: Shellfish (scallop). 

Sold by the 2lb pack

Scallops are extremely healthy, and a great source of potassium, phosphorus, and iron. They're made up of mostly protein, with a low fat content and full of antioxidants like Vitamin B12.