Shellfish · Day-boat
Day-boatsea scallops.
U-10 dry-pack scallops from the boat, kept on ice. The kind of scallop that browns like butter in a hot pan because it hasn't been soaked in phosphate.
From the counter
About scallops.
Two labels matter on a scallop: dry-pack and day-boat. Dry-pack means the scallop hasn't been chemically soaked to inflate weight — soaked scallops steam in the pan and never brown. Day-boat means the boat went out and came back the same day — a fresher shell.
U-10 means fewer than 10 scallops to a pound. Big, plump, single-serving. We sell them dry-pack and day-boat when we can source both together. Ask what came in that morning.
Pan-sear only. Anything else wastes them.
At a glance
Grade
U-10 dry-pack
Source
Day-boat, North Atlantic
Serves
3 scallops per person as starter · 5-6 as main
Prep
Side muscle removed at the counter
Life on ice
24-36 h fresh
Cooking notes
How we'd cook it.
01 · Method
Pan sear
Pat completely dry. Salt just before the pan. Screaming-hot cast iron, neutral oil. Place scallops with 1" between them — no crowding. Do not move them for 2 minutes. Flip once, 60 seconds on the second side. Butter, thyme, lemon, off the heat. Golden-brown crust, translucent center, done.
Hold one for me
Call the counter.
24 hours notice for special cuts, dry-aged whole loins, and holiday standing orders. We hold the case for the order with your name on it.