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Ale Brewed with Coriander & Lemon Peel


Get ready to be Shellstruck! Our latest creation, a collaboration brew with our neighbors at Scallop Shack Farms, is here to refresh your palate and provide the perfect pairing to your upcoming feasts. This Belgian-style wheat beer is brewed with coriander, a generous serving of zesty lemon peel, and finished with a dry hop of Mandarina Bavaria hops for a refreshing, balanced, and lemony beer. So, say goodbye to your ordinary lemon wedge and opt for Shellstruck to elevate your seafood pairings all season long.

Available as

  • 4 pack

  • Draft

Sippin' & Pairin'

Looking for the perfect seafood pairing for Shellstruck? Look no further than Brady's Pan-Seared Scallops! Try the recipe for yourself, then tag us on Instagram @capemaybrewco and @scallopshackfarms for a chance to be featured. Cheers!

Brady’s Pan-Seared Scallops

  1. Pick up a 1lb container of Scallop Shack Farms freshly frozen scallops.
  2. Thaw overnight in your fridge. Once thawed in the fridge, scallops like to be dry so store with a paper towel in the fridge to soak up any excess moisture.
  3. When it's time to cook dinner, pull scallops out of the fridge and place on the counter for 15-20 minutes to bring to room temperature.
  4. Heat pan over medium - high heat until piping hot. We love to use a cast iron! Brady always says to walk away and do a load of laundry, then the pan should be hot. Add your favorite cooking oil to the pan and heat -we prefer avocado oil for its high smoke point. When the oil starts to “dance,” you know it’s ready!
  5. Pat scallops dry with a paper towel. You want to make sure to soak up any excess moisture before dropping into the hot pan.
  6. Place scallops in the pan in one layer. Do not overcrowd.
  7. Sear scallops on one side until golden brown crust forms on the flat side, approximately 2 minutes. Do not disturb the scallops! Let them cook for 2 minutes to get that sear!
  8. Flip and sear on the opposite side for another 1.5 mins. While searing the second side, add some fresh butter to the pan along with salt and pepper. Baste scallops with butter using a spoon during the last minute of cooking.
  9. Remove scallops from the pan and serve with hot butter drizzled on top.
  10. Pair with Shellstruck and enjoy. Cheers!
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The husband and wife team behind Scallop Shack Farms, Brady (a commercial scallop captain) and Amanda (a wine sales rep) started selling scallops and shrimp after friends and family couldn't find fresh seafood locally. It started out of the back of their pick up truck in the local Acme parking lot, which eventually led to their brick and mortar store, conveniently located right next door to the Tasting Room! Their store is open on weekends from 10am-5pm, offering freshly frozen scallops, dips, merchandise, goodies, and more! Stop by the store next when you visit the Tasting Room to purchase some seafood - the perfect pairing for our collaboration beer.

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