You’re scanning menus lately and wondering, “Where have all the scallops gone?”
You’re not alone.
We just spoke to a Midwestern Chef about her pan seared scallops (see main photo) on roasted red pepper risotto with asparagus — that is fabulous.
“We took it off the menu, “she said. “They’re way too expensive and too much of a headache.“
She’s not alone.
From fine dining spots to beachside bistros, chefs are quietly pulling scallops off the specials board. And it’s not just sticker shock. It’s a perfect storm of scarcity, spoilage, and shifting tides — both literal and regulatory.
We’ll cast our jetsetter info nets here to explain why it’s happening and what you can do to possibly help the situation or get yourself that scallop taste you’ve been missing.
You can still get scallops delivered to you as we have found. Check out here at Cameron’s Seafood for fresh seafood shipped to your door.
So, What’s Behind the Scallop Shortage?
The Atlantic Sea scallop industry — particularly in New England — is facing a tough 2025. Here’s why:
- Low Landings: Harvests have been shrinking for several years. In 2024, U.S. landings dropped to 23 million pounds, and projections for 2025 are even lower — around 19.75 million.
- Regulatory Cutbacks: New federal rules are limiting access to key fishing grounds that delayed the season start to May 15, 2025. These changes aim to protect dwindling stocks but reduce supply in the short term.
- Environmental Stress: In places like Long Island’s Peconic Bay, scallops have been devastated by die-offs linked to pathogens and warming waters. Some fishermen have hauled in just a pound of scallops in a day — a heartbreaking yield.
- Size Matters: Large scallops (U-10s and U-12s) are especially scarce. Their prices have skyrocketed — up to $24.51 per pound for U-10s — due to low availability.
All that is leading to high prices.
Even though imports have increased, they haven’t offset the domestic shortfall.
And with demand still strong, from foodies like us, prices remain steep. Wholesale scallops now range from $12.73 to $33.49 per pound, while retail prices can hit $47.85 per pound. Like our chef said, that’s a tough sell for restaurants, especially when scallops are highly perishable and must be used quickly.
What’s The Scallop Future?
There’s cautious optimism. Scallop populations are cyclical, and recent surveys suggest a potential rebound after 2025. But that depends on environmental conditions, successful spawning, and continued conservation efforts. In the meantime, the industry is tightening its belt and hoping for a better haul next year.
What’s a Scallop Lover to Do?
If you’re like us — craving that sweet, briny bite — here are a few Jetsetter-approved strategies:
Go Frozen: High-quality frozen scallops (especially dry-packed) can be a worthy substitute. Look for U.S.-caught or Japanese imports. Try: Cameron’s Seafood for nationwide delivery.
More Online: Try Gourmet Food World for ordering scallops, other seafood plus a whole assortment of gourmet food items that Jetsetters love.
Try Smaller Sizes: U-20s or U-30s are more available and affordable. They sear up beautifully and work well in pastas or ceviches.
Explore Substitutes: Bay scallops, diver scallops, or even monkfish medallions can mimic the texture and flavor in the right dish.
Support Local: If you’re near the coast, check with local fishmongers or CSFs (Community Supported Fisheries). You might score a fresh catch before it hits the broader market. Find a CSF near you.
And if you’re a chef or content creator, this is a great time for you to tell your story behind the shortage.
It could help get that scallop risotto back on the menu and on my plate.
Give us your thoughts.
John Daly and Susan Anzalone are the Co-Creators and Co-Hosts of Undercover Jetsetter, a show on travel, food, and booze. They show you how to jet set the world and at home. They also co-authored the book, The TV Studio In Your Hand: How to Shoot, Edit & Deliver the Easy Way on Your iPhone. Join them for tips and hacks on the road, at home, or in the kitchen, and all over the world. And yes, as you will see, all on the iPhone. Susan is an expert in food and wine since her childhood days in Australia and then the United States, being the daughter of two lifelong employees of Pan Am Airlines. John is also a world traveler starting when he studied in Italy through his alma mater Providence College. John is also a Nevada Hall of Fame Broadcaster during his years as a Las Vegas news anchor at KTNV. He gained international fame as the host of the first all-video news magazine show, Real TV while also securing his bartending and mixology credentials from the Harvard Bartending School. You can follow them here on the free Wingding app on the Food and Travel Channels, on YouTube, Facebook, X, and Instagram.