Scallops are returning to US restaurant menus after two years of high prices thanks to this season's higher catch limits.
Lower prices have sparked higher demand from traders, foodservice and the end consumer in supermarkets. Prior to this, restaurants were removing scallops from their menus because they had become too expensive.
"When prices are too high and they take them off the menu it just takes a phone call, to put them back on the menu takes an act of congress," joked one importer who declined to named.
