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Smoked Alaskan Scallops

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Buying Smoked Alaskan Scallops online


With a creamy, vanilla white, to slightly pinkish colored flesh, wild Alaskan Weathervane Scallops, or Giant Pacific Scallops are undisputedly the world’s largest, best and most deliciously, mouthwatering Scallop.

Alaskan Scallops are sought after by the most masterful seafood chefs, because of their rich and overpowering flavor. They are similar in taste to lobster and shrimp, but also possess a unique sweetness, with an almost buttery, tender texture, which readily takes on the flavors of the spices used in seasoning. Our unprocessed, dry, Smoked Alaskan Scallops are fully cooked with an eye-catching, golden brown color.

As nutritious as they are tasty, Smoked Alaskan Scallops are listed among the world’s healthiest foods. They are richly laden with protein, magnesium, iron, potassium, iodine, phosphorus, zinc, choline, selenium, and vitamin B12.

With a highly regulated fishery and a fishing season that runs from August 15th to October 31st in the kamishak district, Alaskan Scallops are harvested using specialized scallop dredges, called bottom trawls along Kodiak Island and Kamishak Bay in lower Cook Inlet. They are immediately hand-chucked open, the hinge muscle removed and ice-packed while at sea, to preserve their freshness and quality.

Smoked Alaskan Scallops are sold in standard packs containing four ounces each.

Smoked Alaskan Scallops are easily butter-fried, grilled, baked or sautéed. They are even an ingredient used in Japanese sushi.

Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!

How to properly defrost frozen seafood: We recommend that all frozen seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Never force thaw a product by running it under water (hot or cold as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.

Pan Fried Smoked Alaskan Scallops with Vanilla - Cauliflower Puree


  • 1 cauliflower, cut into small pieces;
  • 1/2 a vanilla pod de-seeded;
  • 150 ml milk;
  • Maple syrup;
  • 4 slices pancetta;
  • 2 tablespoons olive oil;
  • 50 grams of fresh porcini or chestnut mushrooms, sliced;
  • 2 knobs unsalted butter;
  • 1 teaspoon chives, finely chopped
  • 4 Smoked Alaskan Scallops.


  1. In a small sauce pan with a pinch of salt, bring to a simmer, the cauliflower and vanilla pod in the milk for 10 minutes. Drain the cauliflower out, keep the milk and throw away the vanilla pod. In a small food processor, blend the cauliflower, milk and one of the two knobs of butter, until smooth and creamy.
  2. In an oven heated at 180 degrees C - 200 degrees C, cook the pancetta on a sheet of baking paper for 8 to 10 minutes, until crisp. After drizzle with some maple syrup and set aside till serving time.
  3. Fry the mushrooms for about 4 minutes, in half the olive oil until they start to brown. Then with the remaining olive oil fry the scallops, for 1 to 2 minutes on each side, adding the butter, a pinch of salt and the chives to season. Fry the scallops until they are caramelized and golden brown.
  4. Spoon the vanilla-cauliflower puree onto plates, then top with pancetta, mushrooms and scallops. Sprinkle with some chives and enjoy.


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