Frequently Asked Questions

What is a Taylor Bay?

Taylor Bays are Cape Cod Bay Scallops, sold as Mother Nature created them, in their shell.

Why are Taylor Bays still in their shell?

Scallops are usually shucked out of their dirty, barnacle covered shell, and only the muscle is eaten. Taylor Bays grow in nets, suspended in the clean, pristine waters off Cape Cod. This keeps the Taylor Bays clean and free of sand and grit so, like oysters, clams and mussels, every part can be eaten.

Is it okay to eat the whole Taylor Bay?

The Taylor Bays and the ocean water at each farm site are rigorously monitored for pollution and contaminants. We are proud of our stringent testing and are happy to share the results with you.

How to prepare live Taylor Bays?

Simply steam, saute or bake the Taylor Bays, in their shell, until they are open. Then allow them to cook an additional 30 seconds to 1 minute until they pull away from the sides of the shells. Taylor Bays can also be broiled or baked on the half shell. Taylor Bays, creatively used in any recipe calling for shellfish, make for an appealing, eye-catching presentation.

Getting down to $ and sense?

Scallops Monique

Distinctive, savory Taylor Bays steamed open and prepared in a light and delicate fashion. Sauteed with olive oil, diced tomato, onion and fresh basil served with linguine.

Cost per plate example - one serving 8 Taylor bays (.40/piece = $3.20)

The combination of high quality, fresh taste, versatility and convenience makes Taylor Bays the perfect addition to your seafood selections.