Shellfish

Opened, chilled and left in the shell, which is both the freshest way to store them and the easiest way to serve them. Very little stands between the pack and the plate.

In This Collection

• Scallops, plump white meats with the coral roe still attached
• Oysters, bright and briny, ready on the half shell

Serve them raw over ice, or give them a few minutes under a hot grill with garlic butter.