You know what’s better this season? Bay scallops from New England. You know what’s better than better? Bay scallops from Nantucket. And, at Seasons 52, we’ve got them from Place to Plate™, straight from the Nantucket Bay Scallop Company, run by a fourth-generation family of Nantucketers.

Once in our Chef’s hands, they’re perfectly seasoned and combined with our Meyer lemon & ricotta ravioli, brown butter, and micro-arugula. The result is a delightful seasonal dish of pasta and Nantucket Bay Scallops just waiting to arrive on your table.

make Your reservation Reserve now


Fishermen from the Nantucket Bay Scallop Company can only fish for these highly coveted bay scallops on weekdays when the air is above 28 degrees by 10 a.m. This attention to sustainability protects and preserves the population. And when the harbor freezes, the season ends, so hurry to try some before they’re gone.

PLACE TO PLATE

Place to Plate is the journey our ingredients embark on as they make their way to our chefs in the kitchen and ultimately to your plate as a carefully sourced dish. Keep an eye out for the Place to Plate symbol to learn more about our ingredients and their story.

make Your reservation Reserve now