NATURAL. SUSTAINABLE. RESTAURANT QUALITY
Our wild Japanese sea scallops are sustainably caught in the ice-cold waters of North and East Hokkaido, Japan. Hokkaido scallops are world-renowned for their tenderness, and firm texture, and a favorite of high-end chefs. They sear up beautifully which makes them the center of plate star of any meal. We at Bristol are proud to bring this world-class product to you. Scallops are naturally high in protein, low in fat, and gluten free.
all-natural
Our Chef Pack Hokkaido Sea Scallops are dry and all-natural, so they sear up beautifully and have a sweet, authentic flavor.
quality
Quality only matters if you are consistent. That is where our production team comes in. All our scallops are hand graded and carefully inspected. It’s not the cheapest way to do it, but it sure is the best. You can count on the same high quality scallop from us, every time.
consistency
No Pieces or Splits. When you pay top dollar for top-quality scallops, you should expect whole scallops. Bristol scallops have no pieces or splits meaning each and every scallop is ready to go on your next VIP’s plate.
FEATURED RECIPE
SEE WHAT OUR FAITHFUL FOLLOWERS ARE WHIPPING UP
Celebrate the newest taste of summer with our new 44 North of Maine Wild Sea Scallops. This tasty pan-seared wild scallops with summer succotash dish is restaurant-quality eating right in your own table and it only takes about 20 minutes to prepare. Discover the value and quality of these premium scallops on store shelves near you. Give this quick recipe a try and tell us how much you love it! #scalloprecipes #seafoodlover #instafood
Pan-Seared Wild Scallops with Summer Succotash
Start by cooking 4 slices of bacon in a in a large nonstick pan over medium-high heat until crisp and transfer to a paper towel-lined plate to cool.
Remove the rendered fat from the skillet and place pan on medium heat. Pat dry your sea scallops and season with salt and pepper. Cook scallops for 2-3 minutes or until golden brown, flip scallops and baste while cooking for an additional 1-2 minutes. Transfer to a plate to rest.
Add chopped onion, okra, and garlic to the pan and cook until is starts to soften, about 3 minutes or so. Then add corn, lima beans, and tomatoes, and cook until heated through, tossing frequently. Add a small cup of creamy and continue to heat for 3-4 minutes.
Plate your creamy succotash, add your perfectly seared scallops and garnish with chopped bacon and chives. Add a little salt and pepper to taste and voila, a simple summer meal!
We’re on a mission to make seafood your favorite protein! #BristolSeafood
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There’s nothing more American than chillin’ and grillin’ on the 4th of July. 🇺🇸 Try our Soy Ginger Cedar Plank Atlantic Salmon paired with a crunchy Asian chopped salad. Have a vibrant, healthy meal that takes less than 20 minutes and will satisfy everyone at your table. Give it a try and tell us how much you love it! #seafoodrecipes #summergrilling #delicious
Bristol Soy Ginger Cedar Plank Atlantic Salmon with Asian chopped Salad:
Remove the pre-soaked cedar plank and salmon from the packaging and place it directly on your preheated grill. Cook for 15-18 minutes.
Make your salad dressing:
Add olive oil, soy sauce, rice vinegar, hot honey, chopped garlic, and finely chopped fresh ginger in a bowl and whisk to combine. Set aside.
Make your salad:
In a large bowl combine fresh greens with your favorite cabbage slaw mix and add a thinly sliced red pepper, chopped cucumber, shelled edamame, chopped green onion and fresh cilantro. Now add your dressing and toss to combine.
Plate your salad, add your salmon and enjoy!
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Maine’s Atlantic coast houses cold water, the perfect environment for scallops and salmon, two fan favorites of Bristol Seafood.
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This Bristol Seafood Atlantic Salmon with steamed spinach and roasted baby rainbow potatoes serves inspiration for a simple, delicious, and healthy meal.
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