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Fish, Crustaceans & Cephalopods

Beche De Mer
(Sea Cucumber)

Queensland Scallops are also known as Ballot's saucer scallop, mud scallop, northern saucer scallop, Queensland scallop.

Size: Can reach 14cm in maximum length (commonly 8-9cm)

Available: U20 20/30 20/40 40/60 per lb.

Season: January to May, October to December

Packaging: 10 x 2kg block frozen roe off Queensland scallop meat.
 

Edible Parts
Flesh (adductor muscle) and roe (gonad)

Scallops are high-priced molluscs, but broken scallops and scallop meat pieces may be purchased at a much lower price.

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.

About Queensland Scallops:

Cooking Queensland Scallops:

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, remoulade 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 pates, soups or chowders.

Edible Parts
Flesh (adductor muscle) and roe (gonad)

SCALLOP RECIPES

Recipes for Scallops from How To Cook Fish.info

Opening Scallops:
Place scallop on board with flat shell up, insert the point of a strong paring knife between the shells, and run it across the underside of the top shell to sever the internal muscle.  Pull shells apart.  Slide knife under Scallop to free it.   Lift our Scallop and pull off skirt and gut, leaving white Scallop flesh with coral attached.  Remove any dark membrane adhering to Scallop flesh.  Rinse well and drain.  Wash and dry bottom shell to use as a receptacle for cooking and serving Scallops.
 

Scallops with Orange and Jalapeno	Seared Sea Scallops with Zucchini	Maple Glazed Sea Scallops	Shanghai Sea Scallops

Commercial Fishing for Queensland Scallops:

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

Wild and Farmed

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.

Exporters, Importers & Processors, Wholesale & Agents of Scallops

More links about Queensland Scallops