The Surf & Surf Combo | Wild-Caught Shrimp + Atlantic Dry Scallops

The Surf & Surf Combo 4 lbs. of wild-caught seafood. Two of our best sellers. One easy order. This is the combo we'd put on the table for a dinner worth remembering. Two pounds of our extra colossal wild-caught Pacific white shrimp from Ecuador, paired with two pounds of our colossal Atlantic dry sea scallops from Massachusetts. Both wild-caught. Both flash-frozen at peak freshness. Both ready to cook straight from your freezer. If you're feeding a crowd or just want options throughout the week, this is the move. What's in the Box 2 lbs. Wild-Caught Extra Colossal Pacific White Shrimp (Ecuador) 2 lbs. Colossal Atlantic Dry Sea Scallops (Massachusetts) Free shipping to the continental US. Arrives frozen and ready to cook. The Shrimp These aren't the small, forgettable shrimp you find in a grocery store freezer bag. At under 10 per pound, each one is a full bite: firm, meaty, and clean-tasting in a way that farm-raised shrimp just aren't. Wild-caught off the Pacific coast of Ecuador, tail-on, peeled, and deveined. No prep work. You pull them out, thaw what you need, and cook. Frozen individually using the IQF method, so you're never stuck thawing the whole bag at once. Grill them over high heat. Sauté them in butter and garlic. Serve them chilled with cocktail sauce. They hold up well no matter how you cook them. Shrimp at a glance: Wild-caught Pacific white shrimp from Ecuador Extra colossal size, under 10 per pound Tail-on, peeled, and deveined IQF frozen so you only thaw what you need Great for grilling, sautéing, or shrimp cocktail The Scallops Dry scallops are what chefs use. The difference comes down to what's not in them: no added water, no preservatives, no sodium soaking solutions. Just scallop. That matters when you're cooking because wet scallops steam in the pan instead of searing. Dry scallops hit a hot pan and brown fast, building a crust that a soaked scallop never could. Each pound has roughly 10 to 20 scallops, hand-selected for consistent size so they cook evenly. Wild-caught off Massachusetts. Sweet, briny, and clean from start to finish. Scallops at a glance: Colossal Atlantic dry sea scallops from Massachusetts No water added, no preservatives Roughly 10 to 20 scallops per pound Hand-selected for consistent size Sustainably sourced and flash-frozen at peak freshness How to Cook Them The shrimp do best on a hot grill or in a wide pan with butter and garlic. They cook fast: 2 to 3 minutes per side is usually enough. Don't walk away. The scallops need a screaming hot cast iron or stainless pan. Pat them dry, season with salt and pepper, and sear in butter or a neutral oil for about 90 seconds per side. Let the pan do the work. Resist the urge to move them. Serve them together for a surf and turf-style spread, or cook each separately throughout the week. Helpful Cooking Guides How to grill shrimp How to sauté shrimp How to make shrimp cocktail sauce Important Notes Store frozen immediately upon delivery. Shrimp and scallops cannot be returned once shipped. We ship Monday through Wednesday. Orders placed Wednesday through Sunday are processed the following Monday. Please allow 24 to 48 hours for processing.