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Sydney Fish Market

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Commercial Scallop

Where Caught

Found
Found and caught

Map of Australia showing where Commercial Scallop are found and caught.

When Caught

Commercial scallop: harvested from farms year round, and wild-caught mainly from May until December

Saucer scallop: caught year round, although fishery closures occur in some areas

Important Features

Wild/Farmed: Wild and Farmed
Habitat: Saltwater
Recovery Rate: Flesh with roe (commercial scallop): 20% of total weight (in half-shell), Flesh without roe (saucer scallop): 15% of total weight (in half-shell); The recovery rate varies depending on the species and roe condition and retention.

Commercial Scallop Research

FRDC provides a comprehensive search of the latest research papers and images on Commercial Scallop

Remarks

Saucer scallop roe is always cut off, whereas the roe of commercial scallop is usually left on.

Dried scallops are popular in many parts of Asia.

Imports

Asia, Canada and USA:: white scallop meat
Asia and New Zealand:: scallops with roe

Alternatives

Nil

Grading

Grading can vary by supplier and region. Examples of grading systems for scallops are presented below.

Terminology such as U-100 or U/100 is pronouncedu under one hundred and refers to the number of scallops per a specified weight (pound or kilogram), in this case fewer than 100 scallops per pound or kilogram. '10-20' is pronounced 'ten twenty' and means that there are from 10 to 20 scallops per pound or kilogram.

Broken scallop meat

Sold without being graded by size

Commercial Scallop Pecten fumatus

Photograph by CSIRO

Nutrition Facts

per 100g of raw product

Kilojoules	224* (53* Calories)
Cholesterol	102 mg
Sodium	163* mg
Total fat (oil)	0.9 mg
Saturated fat	32% of total fat
Monounsaturated fat	15% of total fat
Polyunsaturated fat	53% of total fat
Omega-3, EPA	166 mg
Omega-3, DHA	116 mg
Omega-6, AA	21 mg

Data presented are for commercial scallop.

*unconfirmed identification

Cooking Ideas

Bake	Boil	Deep Fry
Grill/barbecue	Poach	Raw
Roe	Roe & Milk	Salted
Shallow Fry	Smoke	Steam/microwave

Note: Cooking Ideas identified by dark bold text are relevant to this species

Scallops are strong and rich in flavour with a medium firm texture. They are popular grilled or barbecued, but avoid overcooking, which causes shrinkage, or the use of too much salt. Grill under a salamander, then drizzle with lime juice and olive oil, or sprinkle with fresh lemon zest and cracked pepper. Combine with coriander, avocado and chilli salsa on a crispy pappadum.

Create the perfect party dish by deep frying scallops in a tempura batter and serve with a soy, ginger and garlic dipping sauce, or present a potpourri of deep fried seafood types such as prawns, oysters, mussels, finfish, calamari and scallops with tartare, aioli, rчoulade and fresh citrus juices.

Poach scallops in a good court bouillon and use them as studs in a salmon and white finfish terrine for contrasting texture.

Scallop roe also provides excellent flavour for p tэ, soups or chowders.

Flavour: Medium to Strong
Oiliness: Low
Moisture: Moist
Texture: Medium to Firm
Flesh Colour: The flesh is white to cream when raw and white when cooked. The roe varies from white to orange or pinkish purple depending on species and condition.
Price: Scallops are high-priced molluscs, but broken scallops and scallop meat pieces may be purchased at a much lower price.; Price is not necessarily a guide to quality.
Edibility: Flesh (adductor muscle) and roe (gonad)

Suggested Wines

For the barbecued or tempura cooking suggestions, a spicy traminer will be complementary.

A fresh Tasmanian riesling will complement the dishes containing the citrus components.

Similar styles will complement Andrew Blake s wonderful recipe for oven baked scallops (p. 295).

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