To Shuck or Not to Shuck? A Farmed Scallop Dilemma

“Should I shuck my scallops or sell them in the shell?”

We recently discussed this topic with Dana Morse, a veteran aquaculture advisor and shellfish grower, and—like so many things in this industry—his answer began with two words: “It depends.”

“It’s 100% about what your buyer wants.”

If your customers are chefs seeking clean, versatile meats that are ready to sear, shucking may be a sensible option. However, if you’re aiming at a more adventurous or education-seeking culinary audience, in-shell scallops—particularly with the roe intact—can provide a more complex and elevated experience.

Countries like Japan and France have embraced a spectrum of scallop sizes and preparations. They’ve built culinary cultures around using the whole animal, at multiple sizes and stages. Dana even joked (only half-kidding) that he’d love to bring a dozen Japanese grandmothers to the U.S. to show us how it’s done.

Educating the Market

There’s still a strong need to educate chefs and consumers about how to prepare and enjoy farmed scallops in the shell. But the tide is turning.

Up until a few years ago, the conventional wisdom was that if you shucked your scallops, consumers couldn’t tell the difference between farmed and wild-caught. That made it tough to command a premium. But today?

“I don’t know if I’d stand by that anymore. People know the difference now.”

Thanks in part to companies like Vertical Bay and Downeast Dayboat, farmed scallops are being marketed not just as a product, but as a premium culinary experience, whether they’re sold as whole animals or shucked meats.

Quality Is the Key Differentiator

Whether you’re harvesting from a farm or a fishery, the real value lies in how fresh, clean, and well-handled the scallops are.

“It’s not about drawing lines between fishing and farming,” Dana said. “It’s about letting people know that scallops—farmed or fished—are high quality.”

Our Take at Blue Lantern

At Blue Lantern Shellfish, we’re exploring both paths. As former chefs and longtime lovers of seafood, we see the beauty in a small, sweet whole scallop—but we also know the elegance and ease of a clean, plump adductor, ready to hit a hot pan. The real challenge—and opportunity—is helping people see what we see in both.