In 1915 Stephen E. Bayley settled in Pine Point, dug clams in Jones Creek and trapped lobsters off the coast to feed his wife and four sons. When there was enough left over to sell, his wife Ella would cook the lobsters and sell them to people through her kitchen window.
The years passed and the business grew enough so that Steve and his sons bought lobsters from other local fishermen, and built tanks so that they could store larger quantities of lobsters in order to sell to restaurants and other dealers. The business is now owned and run by Steve’s grandson Bill and his great-granddaughter Susan.
Our products are always fresh and as such are subject to seasonal availability.
Our website only accepts orders placed three days in advance.
We are pioneers in the shipping of lobsters and have sold over 30 million pounds of lobsters!
207-883-4571
9 Avenue 6 Scarborough, ME 04074
Scallop Recipes
Scallops in Garlic Cream Sauce
1/4 cup olive oil, plus 2 tablespoons
5 cloves garlic, finely chopped
4 cloves shallots, chopped
2 cups white wine
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
1 teaspoon chopped thyme leaves
2 cups heavy cream3 pounds sea scallops
1 1/2 cooked linguini
1/2 cup grated Romano cheese
In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a separate plate. Add cream sauce to a saute pan and toss the drained pasta with the cream sauce and scallops. Transfer to a serving dish, and sprinkle with cheese. Garnish with fresh basil. Serves 6.
Seared Scallop Salad
1/2 pound fresh sea scallops
3 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
Salt and pepper
1 clove garlic, smashed
1/2 cup olive oil plus 1 teaspoon
Mixed greens
1/2 red bell pepper, seeded and cut into strips
1/2 yellow bell pepper, seeded and cut into strips
Rinse sea scallops and pat dry with a towel. Toss scallops with 1 teaspoon of olive oil. Heat a skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 1 1/2 minutes per side flipping them once. In a small bowl whisk together the vinegar, mayonnaise, mustard, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Arrange the scallops on top of the salad. Serves 2.
