Echo International

Sea Scallops are bivalve mollusks that use a strong, circular muscle to clap their fan-shaped shells together. Though the entire scallop including roe is edible (mostly in Asia and Europe), the portion most commonly found in North American markets is the abductor muscle that hinges the two shells. It's this circular abductor muscle that's prized as seafood.


In North America, Sea Scallops are usually caught by dredging—dragging heavy nets along the sandy seafloor. In other parts of the world, wild sea scallops are harvested by professional divers or farmed.


The retailers and wholesalers usually specify sizes numerically, such as U10, 10-20, 20-30, or 30-50. These numbers represent the number of pieces it takes to make up a pound; thus the smaller the number, the larger the individual scallop meats.   The larger sizes of scallops command higher prices.

The flavor of a scallop is sweet and delicate, and is best served with a mild sauce of cream, cheese or butter that will not overpower the subtle flavor of the scallop itself. 

The terms “diver scallop” or "dry scallops" are often used to identify a scallop that has not been treated with chemicals.

Dry scallops are considered a supreme product and typically have darker beige color, while water-added scallops appear white, which is a sign that they’ve been soaked in water – a marketing ploy to increase weight.

Echo International specializes in distribution of natural sea scallops as well as farm raised.

All of our scallops are shucked within minutes of being harvested , cleaned, and individually quick frozen to preserve freshness and
unique flavor. We do not use chemicals or add water to any of the products we sell.


We source and carry year-round inventory of scallops of the following origins; USA, Canada, Japan, China, Japan, Peru, Mexico, Chile and Argentina.

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