Info Sheet

San Juan Islands Singing Pink Scallops       

(Chlamys rubida, Chlamys hastata)

Pink Scallops and Spiny Scallops are sold live in the shell pulled straight from the water. Pink & Spiny Scallops, often referred to as Singing Scallops because of the way they swim through the water as if flapping their mouths, have beautiful, colorful shells up to 3 inches wide.  Like clams or mussels, they are cooked in the shell or eaten raw like half-shell oysters. In either case, the whole animal is eaten, not just the abductor muscle like most scallops.  Often, brilliantly colored orange roe surrounds the meat adding complexity to the flavor.  Available to our restaurant and retail partners for the first time since the late 1990s, Pink Scallops are the rarest, and one of the finest seafood experiences in the world.  

The NY Times wrote in 1987, “Pink scallops, which have a more complex flavor than sea scallops on the East Coast, are less aggressively sweet and they are balanced by a pleasant, oyster-like brininess as well as a nutty flavor usually associated with clams. At certain times during the year a small, bright orange or golden egg sac wraps around the animal, which adds a firm, textured dimension to the scallop’s natural tenderness, and accentuates its nutty flavor.”

Where to find scallops?

Jones Family Farms’s (JFF) Sweetwater Shellfish Farm is the sole source of these gems in partnership with Dive Master Joe Stevens. A list of outlets and locations offering singing pink scallops can be found at here.

A small number of carefully selected distributor/partners also offer pink scallops. Contact Nick or Sara for more information.

How to order?

JFF delivers 3 times a week in the Seattle and Skagit areas (Mondays, Thursdays and Saturdays), once a week in Bellingham (Wednesdays) and twice a week in the San Juans (Tuesdays and Fridays). Customers outside our delivery area can have product Fedex shipped or shipped Air Freight from Seatac. Shipping fees outside our delivery area are not included in the base price.

How to handle and store scallops?

Singing pink scallops have a short shelf life because of their tendency to gape and move around. Ice is NOT recommended as this causes further gaping. Store in a dark cooler with a damp cloth covering them. Scallops are best consumed with 4 days from when pulled out of the water.  Unlike other shellfish, scallops cannot completely close their shells, therefore, they do not retain water like clams and oysters.  A gaping scallop is not a dead scallop. Your nose will tell you when they’re off.  Unlike other shellfish, scallops cannot completely close their shells, therefore, they do not retain water like clams and oysters.  A dry Scallop is a healthy scallop.

Harvest & Tagging:

Singing Pink Scallops are wild harvested by divers in designated harvest areas. Scallops are then taken to our Department of Health (DOH) approved Relay Site where they are stored in our certified shellfish waters until DOH testing is done and a mandatory 2 week holding period has passed. In order to properly track each batch of scallops, the original harvest area and date are recorded on the tags. This is not the date they were pulled from the water for delivery, but the day they were moved from the original harvest area.The date the scallops were pulled from the water is the Ship Date on the tag, pay attention to the ship date as regards freshness.

Additional Specs:

Price………………….Call                             Quantity per pound…..15x scallops/#

Order minimum…….5 lbs                        Packaging…………….Scallops are packed in mesh bags   

To order contact Nick or Sara Jones. 360.468.0533 or and