- Animals: shellfish
- Animal Production: general animal production
Scallops are fragile, stocking densities for them are very low, and they are also difficult to overwinter. The result is that scallops are not often grown commercially; the natural harvest of bay scallops is limited to a few months each year. Yet there is evidence that chefs are receptive to live bay scallops, provided the quality is good. The farmer will develop a culture technology that will include growing and packing the live scallops for restaurant sales, educating chefs and kitchen staff in proper handling, and marketing and educational materials for restaurant customers.