Viking Village
Box 458
1801 Bayview Ave
Barnegat Light
New Jersey 08006
609-494-0113
Fax 361-9536



Viking Village
Scallop Facts...
•Geographic range: In the Northwest Atlantic Ocean, from Newfoundland to Cape Hatteras, North Carolina. Populations are found on Georges Bank (including the Canadian portion), the Gulf of Maine, and the Mid-Atlantic Bight. 
•Habitat: Adult scallops live together in dense groups called "beds" on the ocean floor. 
•Life span: Up to 20 years
•Food: Scallops filter small organisms out of the water column
•Growth rate: Rapid during the first half of their lifespan – between the ages of 3 and 5, sea scallops commonly grow to 50 to 80% of their shell height and may quadruple their meat weight.
•Maximum size: Usually not larger than 6-7 inches in shell height; the largest scallops observed have been about 9 inches in shell height. 
•Reaches reproductive maturity: At age 2, but do not significantly contribute until around age 4
•Reproduction: Sea scallops have high reproductive potential – a single sea scallop can produce as many as 270 million eggs during its lifetime. 
•Spawning season: Most spawn late summer to fall, but timing varies according to latitude.
•Spawning grounds: Bottom habitats with a substrate of cobble, shells, coarse/gravelly sand, and sand in the Gulf of Maine, Georges Bank, southern New England, and mid-Atlantic.
•Migrations: None, but a scallop can use its adductor muscle to open and shut its top and bottom shells to propel itself in the water column. Scallop larvae also drift in currents.
•Predators: Numerous pelagic fish and invertebrates eat scallop larvae; juvenile and adult scallops are preyed upon by cod, wolffish, eel pout, flounder, crabs, lobster, and sea stars.
•Commercial or recreational interest: Commercial
•Distinguishing characteristics: A bivalve mollusk harvested for the muscle that holds its two shells together.

{Excerpted from NOAA/NMFS Fishwatch}
     Sea scallops are the most significant fishery at Viking Village. In 2011 we landed and shipped in excess of 2 million pounds of "dry" scallops. 
     Scalloping is a year round fishery. Our fleet consists of 11 limited access permitted trip boats and 15 general category dayboats. 
     We ship fresh product in traditional 40-45# muslin bags and "Viking Fresh Sushi Grade" scallops in 8# metal or plastic gallon containers. We also pack an exceptionally high quality frozen on site product for shipment when weather or fishery management considerations limit availability of fresh product.
Atlantic Sea Scallop
Viking Fresh Scallop Burgers
Submitted by Helen Brady

Ingredients:

    1 1/2 Lbs DRY Sea Scallops, coarsely chopped
    1 1/2 cups Boiled Corn
    1 1/2 tsp Salt 
    1/2 tsp Pepper
    Bacon, Lettuce & Tomato
    1/2cup Mayo
    3 Tbsp Ketchup
    Tabasco Sauce

For The Dish:

    In a food processor or blender, process 3/4 cup of the corn to a paste. Add 1/3 of the scallops, salt and pepper and process to a paste. Add remainig scallops and process until just blended; there should be small lumps of scallops in the mixture. Stir in the remaining 3/4 cup of corn. With oiled hands, shape into burgers.
    Brush burgers with vegetable oil and grill about 4 minutes per side. Top bugers with slices of cooked bacon, lettuce and tomato. Serve on toasted buns that have been spread with the mayo, ketchup and tabasco mixture. 
Seared Viking Fresh Sea Scallops
With Sea Salt, Lemon Juice, Olive Oil & Herbs
Submitted by Chef Peter Fischbach

Ingredients:
    5 ea. U-10 DRY Sea scallops
    Canola oil
    Sea salt
    Freshly Cracked black pepper
    Extra virgin olive oil
    Fresh lemon juice
    & fresh herbs of your choice

For The Dish:
     In a medium sauté pan over heat sear the scallops in the canola oil. Season with salt and pepper, allow scallops to cook on one side until crispy and caramelized. (They should look like the top of a crème brûlée.) Flip them over, turn off the heat and allow them to sit for 1 to 2 minutes.
     To serve.. set on a plate, drizzle with olive oil, fresh squeezed lemon juice & top with herbs

Sea Scallop Recipes
Seared Viking Fresh Sea Scallops
With Fennel – Apple Slaw
Submitted by Chef Peter Fischbach

Ingredients:
    5 ea. U-10 DRY Sea scallops
    Canola oil
    Sea salt
    Freshly Cracked black pepper
    Extra virgin olive oil
    Fresh lemon juice
    & fresh herbs of your choice

    Fennel Slaw

    1 bulb fennel (stalks and ferns removed) shaved thin
    1 small red onion peeled and shaved thin
    1 Sour Apple
    ¼ cup Cider vinegar
    ¼ cup golden raisins 
    1 pinch of sea salt
    3 Tbsp vegetable oil

For The Dish:
     For the slaw toss all ingredients in a bowl and allow to sit for 15 to 20 minutes, before serving
     In a medium sauté pan over heat sear the scallops in the canola oil. Season with salt and pepper, allow scallops to cook on one side until crispy and caramelized. (They should look like the top of a crème brûlée.) Flip them over, turn off the heat and allow them to sit for 1 to 2 minutes.
     To serve set the fennel-apple slaw on a plate & top with seared 
 scallops.

You can watch a quite interesting 9 minute video of Peter preparing this recipe at Viking Village dock by 

Clicking Here