Downeast Dayboat Scallops
Maine's Scallop Queen
Togue Brawn, aka "Maine's Scallop Queen," is obsessed with scallops. Though she's worked with or within Maine's commercial fishing industry for decades — her father was a lobsterman and her first job was at a fish market — her penchant for scallops began while working at the Maine Department of Marine Resources. There, she worked with fishermen, scientists, and other stakeholders to fundamentally change the way Maine's inshore fishery is managed.
These changes took years to implement, and in the process she came to realize that Maine's small boat fishermen produce scallops so differently from the much larger offshore fleet, they're essentially producing a different product.
Having grown up on the coast of Maine with a fisherman father, Togue took amazing scallops for granted. It was only when she started traveling the country and tasting what other purveyors pass off as "premium scallops" that she realized just how mediocre most scallops are. Now she's on a mission to show Americans what scallops are supposed to taste like.
Meet The Producer

Know Your Scallops
Maine scallops come in distinct varieties, each with a unique flavor shaped by the bay where they were harvested. Like oysters, terroir matters.

Bold Coast Scallops
Dense and meaty with a single-note brine. Tasting notes of seaweed, mushroom, and a hint of gamey sweetness. Harvested from the rugged eastern Maine coastline.

Casco Bay Scallops
Tender, buttery, and smooth with a creamy umami finish. Chefs describe them as crab-like — the most approachable of the three varieties. From the waters around Portland.

Mosquito Island Scallops
Mild, smooth, and delicate with a slight essence of fishiness — in the best possible way. Grassy and sweet. Harvested from the pristine midcoast waters near Rockland.

Scallop Shells
Real Maine scallop shells, cleaned and ready to serve. Oven-safe and reusable — the classic vessel for seared scallops, coquilles Saint-Jacques, or any shellfish presentation.
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