If you want to take your scallops from good to restaurant quality, the secret might already be sitting in your fridge. According to culinary experts at Maine Lobster House, soaking scallops in ...

With the U.S. still importing the bulk of its scallops, this kind of research may prove key in scaling domestic production.

Male scallops aren't necessarily more common in nature, but markets typically aim for uniformity, and one pink scallop amongst a sea of white will stick out like a sore thumb. Home chefs new to ...

ORONO, Maine — A new study from the University of Maine’s Aquaculture Research Institute and Darling Marine Center is helping ...

Commercial scallopers hauled in more than 10,000 bushels of Nantucket bays this season, a mark that hasn’t been reached in eight years. The final tally isn’t in yet, town Aquatic Resources ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

A new study compares two scallop farming methods, ear-hanging and lantern net culture, over a complete grow-out cycle to determine which approach yields the best results for commercial growers.