Our Sea Scallop meat comes from Georges Bank in Massachusetts.
Georges Bank is a large elevated area of the sea floor between Cape Cod, Massachusetts, and Cape Sable Island, Nova Scotia. It separates the Gulf of Maine from the Atlantic Ocean.
Scallops are on our main menu and has been a stable of the Oyster House for as long as we’ve been open. Pan seared, spinach, mushrooms, blistered cherry tomatoes & pearl onions.
Like your scallops live on the half shell? So do we. Seasonally fished, we can get them from British Columbia or Isle de la Madeline, Quebec. They are flown in live, to be broiled, shucked & slurped. Call ahead to check on availability