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What are Scallops?

 

The Team

by The Team

   Back to Blog

Scallops offer a culinary adventure that transcends the ordinary, from the shimmering depths of the Atlantic Ocean to your plate. In this extensive guide, we’ll unravel the mysteries surrounding these delicious shellfish, explore their various types, understand how they’re harvested and equip you with easy-to-follow recipes to make the most of them in your kitchen.

Understanding the Basics: What are Scallops?

Scallops are a type of bivalve mollusc that dwell in both shallow and deep waters. They boast two shells, which are often compared to fans, and inside lies the delectable part—the adductor muscle. This muscle is responsible for the scallop’s ability to open and close its shells and is the part that ends up on our plates, offering sweet and tender meat.

Types of Scallops

When it comes to scallops, there’s more than meets the eye. Two main types are sea scallops and bay scallops. Bay scallops, smaller and found in shallow waters, offer a delicate flavour. In contrast, sea scallops are larger and dwell in deeper offshore waters, bringing a plumper texture to your plate.

 

Diver scallops, hand-harvested by skilled divers, and dayboat scallops, caught from small boats to ensure freshness, are additional options for the discerning seafood enthusiast.

 

Queensland scallop meat 

 

Harvesting and Sustainability: From Ocean Floor to Your Door

Scallops lead fascinating lives on the ocean floor, utilising their adductor muscles to navigate through the waters. Harvesting methods include dredging, where a specialised net combs the ocean floor, and diving, a hands-on approach that ensures a more selective and sustainable catch.

 

For those who prioritise sustainable choices, dayboat scallops are a stellar option. Caught from smaller vessels, these scallops contribute to both ecological balance and peak freshness. Choosing hand-harvested diver scallops also supports sustainable practices, as these scallops are carefully gathered by divers without impacting the ocean floor.

Wet vs. Dry Scallops: Secrets of Scallop Preparation

Scallops are also classified based on processing and preservation methods. The key difference lies in how they’re packed—wet and dry scallops. 

 

Dry-packed scallops, with their natural moisture content, are ideal for achieving that perfect sear. The absence of excess water ensures a beautifully caramelised exterior, locking in the tender meat’s natural flavours. 

 

On the other hand, wet-packed scallops are often treated with sodium triphosphate. They may retain excess moisture, leading to a rubbery texture and altered taste.

 

Hokkaido sea scallops 

When preparing scallops, whether seared or incorporated into a recipe, choosing the right type—wet or dry—can significantly impact the final result. Dry scallops shine in dishes where a golden sear is desired, while wet scallops might find their place in recipes where their added moisture complements the overall dish.

Buying and Storing Scallops

When you buy scallops, look for those labelled ‘dry-packed’ to guarantee minimal processing and artificial preservatives. These scallops, immediately frozen to maintain freshness, provide a canvas for your culinary creativity.

 

When you bring your fresh scallops home, a few simple tips ensure they stay at their best. Pat them dry with a paper towel to remove excess moisture, enhancing the searing process. Store them in the coldest part of your refrigerator, ideally wrapped in a tea towel, for up to two days. For longer storage, consider freezing them in a sealed container, maintaining their quality for up to three months.

 

What are potato scallops?

Potato scallops are slices of potato that are typically coated in batter and deep-fried until golden and crispy. In Australia and New Zealand, the dish is enjoyed for its crunchy texture and is often served with salt and vinegar.

How to Defrost Scallops

When dealing with frozen scallops, make sure to follow proper defrosting procedures to maintain their quality and flavour.

 

As many scallops swim in cold sea waters, replicating these conditions during defrosting is crucial. To defrost, place the frozen scallops in a sealed plastic bag and immerse them in cold water. This method prevents the scallops from soaking up excess water, preserving their natural sweetness and texture. 

Cooking Scallops

Now, let’s dive into the most exciting part—cooking scallops! Whether you’re a seasoned chef or a home cook looking to impress, scallops offer endless possibilities. 

 

Hokkaido scallops half shell 

 

Here are some simple yet delightful recipes to get you started:

 

1. Seared Scallops With Lemon Butter

 

Ingredients:

  • 450g sea scallops
  • Salt and pepper to taste
  • 2 tbsp of butter
  • 2 tbsp of lemon juice
  • Chopped parsley for garnish

 

Instructions:

  1. Pat the scallops dry and season with salt and pepper.
  2. Heat a skillet over medium-high heat and add butter.
  3. Add scallops to the skillet and sear for 2-3 minutes on each side or until golden brown.
  4. Drizzle lemon juice over the scallops during the last minute of cooking.
  5. Garnish with chopped parsley and serve immediately.

2. Scallop Ceviche

 

Ingredients:

  • 450g bay scallops
  • 1/2 cup of lemon juice
  • 1/4 cup of lime juice
  • 1/4 cup of chopped cilantro
  • 1/2 cup of diced red onion
  • Salt and pepper to taste

 

Instructions:

  1. Combine scallops, lemon juice and lime juice in a bowl. Marinate in the refrigerator for 1-2 hours.
  2. Add chopped coriander, diced red onion, salt, and pepper. Mix well.
  3. Serve chilled as a refreshing ceviche appetiser.

3. Baked Scallops With Garlic Butter

 

Ingredients:

  • 450g sea scallops
  • Salt and pepper to taste
  • 4 tbsp of melted butter
  • 3 cloves of garlic, minced
  • 1/2 cup of breadcrumbs
  • Chopped parsley for garnish

 

Instructions:

  1. Preheat the oven to 200°C (400°F).
  2. Pat scallops dry and season with salt and pepper.
  3. Mix melted butter and minced garlic in a bowl.
  4. Coat scallops in the butter mixture, then roll in breadcrumbs.
  5. Place scallops in a baking dish and bake for 12-15 minutes until golden brown.
  6. Garnish with chopped parsley before serving.

4. Scallop and Potato Gratin

 

Ingredients:

  • 450g sea scallops
  • Salt and pepper to taste
  • 680g potatoes, thinly sliced
  • 1 cup of heavy cream
  • 2 tbsp of butter
  • Chopped parsley for garnish

 

Instructions:

  1. Preheat the oven to 190°C (375°F).
  2. Season scallops with salt and pepper.
  3. Layer thinly sliced potatoes in a baking dish, placing scallops between layers.
  4. Pour heavy cream over the potatoes and scallops. Dot with butter.
  5. Bake for 45-50 minutes until potatoes are tender and the top is golden.
  6. Garnish with chopped parsley before serving.

5. Scallop and Spinach Salad with Balsamic Vinaigrette

 

Ingredients:

  • 450g sea scallops
  • Salt and pepper to taste
  • 4 cups of baby spinach, washed
  • 1 cup of cherry tomatoes, halved
  • 1/2 cup of crumbled feta cheese
  • 1/4 cup of balsamic vinaigrette dressing
  • 2 tablespoons of olive oil

 

Instructions:

  1. Pat scallops dry and season with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Sear scallops for 2-3 minutes on each side until golden brown and cooked through.
  4. In a large bowl, combine baby spinach, cherry tomatoes, and crumbled feta cheese.
  5. Add the seared scallops to the salad.
  6. Drizzle balsamic vinaigrette dressing over the salad and toss gently to combine.
  7. Serve immediately as a light and flavourful scallop salad.

Scallops: A Sumptuous Journey

Understanding what scallops are opens the door to a world of culinary possibilities. From choosing the right type for your dish to mastering the art of preparation, scallops offer a delicious journey for seafood enthusiasts. 

 

Whether you prefer the sweet tenderness of bay scallops or the plump richness of sea scallops, the ocean’s bounty is at your fingertips. So, go ahead, explore the world of scallops, and bring the best of the ocean to your table year-round!

 

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