On the New Bedford waterfront, two scallop lots can land on the same morning and tell very different stories.
One may carry the big, clean U/10 count that restaurants want for an entrée. Another may offer smaller 20/30 scallops that make more sense for portion control, prepared meals or high-volume foodservice.
For seafood buyers, count per pound shapes everything from pricing to presentation. So the best count really depends on the job the scallops need to do.
What common scallop sizes actually mean
Scallop sizes tell buyers how many individual scallops usually make up one pound of product.
While exact sizing can vary slightly between suppliers and landings, these categories give buyers a reliable framework for comparing products and planning orders.
| Size | What it means | Typical use |
| U/10 | Fewer than (under) 10 scallops per pound | Premium presentation |
| 10/20 | 10 to 20 scallops per pound | Restaurants, retail, premium frozen packs |
| 20/30 | 20 to 30 scallops per pound | Portion control and food service |
| 30/40 | 30 to 40 scallops per pound | Prepared meals, mixed seafood, value menus |
In simple terms:
- Lower counts mean larger scallops
- Higher counts mean smaller scallops
Larger scallops usually command higher prices per pound, but buyers need to judge scallops by more than just how big they are.
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Why the biggest scallop does not always mean the best buy
Buyers typically pay more for larger scallops.
A U/10 scallop delivers a very different product experience than a 20/30 or 30/40 count. It gives restaurants a stronger center-of-plate presentation and helps retailers create a more premium product.
Cassie Canastra Larsen, CEO of Canastra Fishing Co. and the Buyers and Sellers Exchange (BASE), looks for a healthy spread between size categories.
“I like seeing that natural spread,” Cassie says. “It means you’re getting paid for the better product.”
But size alone doesn’t carry the price. A larger scallop still needs the right quality, color and consistency to earn its premium.
Scallop size helps set the expectation. Quality decides whether the product lives up to it.
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How scallop size affects ordering decisions
The best scallop orders usually start with the intended use. From there, buyers can weigh size, price, and availability against what the product needs to deliver.
Menu
Larger scallops, like U/10 or 10/20, are often used for dishes where presentation plays a major role. Smaller sizes may work better in seafood pasta, mixed grills, chowders, skewers or composed dishes where consistency and portion flexibility matter more than visual impact.
Retail packs
A premium frozen pack often needs a count that looks generous, clean, and high value at first glance. That can make U/10 or 10/20 scallops a strong fit. For family packs, value-led products, or mixed seafood items, the priority may shift toward versatility and portion economics.
Portion control
A restaurant serving three large scallops per plate needs a different buying strategy from one portioning scallops by weight for salads, bowls or prepared meals. For multi-location foodservice programs, finding a supplier that offers consistent count ranges helps control plate cost across menus.
Availability
Not every scallop size is consistently available throughout the year. Landings, weather, fishing areas and market demand can all affect which scallop sizes buyers can secure. A buyer may prefer one count on paper, but the market may point toward another.
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Size is only one part of the scallop spec
Scallop count gives buyers a useful starting point, but it shouldn’t carry the whole sourcing decision.
Product origin affects both traceability and availability. Domestic scallops offer a clearer sourcing story, especially when sustainability-focused customers expect more transparency from their seafood.
Grading consistency also deserves to be part of the scallop buying conversation. Buyers need scallops that look, cook and portion reliably across each case. A mixed or uneven lot can create problems even when the count looks right on paper.
Moisture content, handling and meat condition all affect how scallops perform during thawing, cooking and plating.
So, the real question for buyers becomes whether your supplier can deliver to these standards consistently.
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Match the scallop size to the seafood program
Scallop count should be treated as a guide, not a be-all and end-all of sourcing criteria.
The number on the box helps narrow the choice, but the product still has to perform once it reaches the kitchen.
Smart buyers need real market context to make the best decisions, not just a count range.
Contact Canastra Fishing Co. to learn how market insight, domestic sourcing and New Bedford experience can support your seafood program.
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