Prince Edward Island restaurants are removing pan-seared scallops from menus this season due to a combination of surging wholesale prices and a critical shortage of the larger, dinner-grade shellfish. Restaurant owners, including Mike Forrest of New Glasgow Lobster Suppers and Steve Murphy of Slaymaker and Nichols Gastro House, report that the supply of high-quality scallops is currently non-existent, forcing a shift in menu offerings to maintain profit margins.
Why are scallops disappearing from restaurant menus?
The primary driver behind the missing menu items is an industry-wide supply cycle that has limited the availability of large-grade scallops. According to Mike Forrest, co-owner of New Glasgow Lobster Suppers, prices for the shellfish have risen by approximately 60 percent this year. Forrest notes that suppliers attribute this to a natural five-to-10-year cycle where larger scallops become harder to harvest. Steve Murphy, co-owner of Slaymaker and Nichols Gastro House, confirms that “dinner-sized” or “appetizer-sized” scallops are effectively unavailable to restaurateurs this season.
While large, pan-seared scallops are scarce, smaller grades of the shellfish remain available for use in other dishes, such as seafood chowder, according to industry operators.
How are rising costs impacting the broader seafood industry?
Beyond the specific supply issues with scallops, restaurant owners are managing a broader trend of rising seafood costs. Tristyn Coughlin, owner of the Shellfish Shack in Stanley Bridge, reports that his starting supply of scallops has dropped from 100 pounds last year to 40 pounds this season. Coughlin cites high fuel costs for fishers as a significant factor in the price hikes. Furthermore, he points to external pressures affecting other staples: a 56 percent reduction in haddock quotas and the emergence of MSX disease in the oyster industry are expected to drive prices higher across the board for Atlantic seafood.
What is the outlook for future seafood availability?
Restaurant operators are expressing cautious optimism that the current supply shortage is a temporary market fluctuation rather than a permanent decline. Forrest and Murphy both indicate their intent to return pan-seared scallops to their menus in future seasons, provided the shellfish population has time to mature to larger sizes. Murphy emphasizes that he views this as a short-term challenge, stating, “I’d rather have a six-month problem getting scallops than a six-year or 60-year problem.”
If you are planning to dine out, check the restaurant’s menu online or call ahead if you have your heart set on a specific seafood dish, as availability may change daily based on local market supply.
Frequently Asked Questions
Why are restaurants not just paying more for scallops?
According to Mike Forrest, the 60 percent price increase would force restaurants to charge a price point that makes it difficult to maintain viable profit margins for the business.
Is the scallop shortage affecting all seafood?
Not necessarily, but prices are rising across the industry due to fuel costs and specific supply issues with species like haddock and oysters, according to Tristyn Coughlin of the Shellfish Shack.
Will scallops be back on menus next year?
Restaurant owners hope that the supply will stabilize once the shellfish have had time to grow to appropriate sizes, allowing them to return to regular menu offerings.
Are you seeing changes in the seafood options at your local restaurants? Join the conversation in the comments below or subscribe to our newsletter for the latest updates on the regional food industry.
