BlackSalt is getting a treat shipped directly to the market today that I usually get really excited about. We are expecting a shipment from a company in MA that deals directly with the fishermen who harvest live sea scallops. I believe that eating scallops live is the best way to have them and an experience that will change the way you buy scallops.
Most scallops you get served in restaurants and markets are treated in some way or frozen at sea. Some of the finer establishments will serve what they call "dry" scallops but even these can be labeled as such as long as their time in a saline mixture is less than 24 hours. Confusing, I know, but there are worse options out there. The 24 hour "dry" is a good product and necessary for keeping scallops fresher longer. We buy scallops at BlackSalt that have never been dipped in any solution. These are beautiful and are a true treat, but they do not keep long. The shelf-life on these scallops is shortened because they come off the knife and into the bucket, then they hit our stand not too far removed from the boat.