Taylor Bay Scallops are the only farm-raised scallops in the United Sates and are raised in the pristine waters of Cape Cod, Massachusetts. They are known as Cape Cod scallops or Argopecten irradians and touted as the best bay scallops. Shells measure 3-4 inches in diameter. The meats of the scallops and the ocean water at each farm site are rigorously monitored for pollution and contaminants. These local, native scallops are harvested daily to provide you with the freshest live scallop.
The scallops are cooked live in the shell just like you would cook mussels or clams. The scallops can be simply steamed, baked or sautéed in their shell until they are open. Then allow them to cook an additional 30 seconds to 1 minute until they pull away from the sides of the shells. They can also be broiled or baked on the half shell. They make for an appealing, eye catching presentation. Note: It is okay if the shells are open, this does not mean the Taylor Bays are dead. Unlike other shellfish, Taylor Bays open when they are removed from the water. However, if they are not properly cared for, they will dry out.
Taylor Bays are a special product, it is truly rare to cook live in the shell scallops. They are tender and juicy with a rich, sweet flavor. As an added bonus, about half still have the treasured scallop roe attached
Taylor Bays are grown in nets suspended in the pristine waters off of Cape Cod. This keeps the Taylor Bays clean and free of sand and grit, so like oysters, clams and mussels, every part can be eaten. They grow five hundred to a net, suspended from a network of ropes and buoys. They live in the nets for about one year before they're harvested and sold live in the shell.