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Queensland Scallops | Saucer Scallops (Amusium balotti) Photographs and Information

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.

Did You Know?
The scallop has a patron saint. Saint James wore the shell as his personal emblem, which later became a badge for pilgrims who visited his shrine in the Middle Ages. This is why a popular scallop dish is called Coquille Saint-Jacques.

Queensland Scallops | Saucer Scallops (Amusium balotti)

Map showing where Queensland Scallops are found in Australian waters

Scientific Name Amusium balotti
Location in Australia QLD, NSW, VIC, SA
Season January to May, October to December
Size Can reach 14cm in maximum length (commonly 8-9cm)
Australian Species Code -


Nutritional Information
For every 100 grams raw product
for Scallop meat.

Kilojoules 224 (53 calories)
Protein 11.6 g
Cholesterol 102 mg
Sodium 163 mg
Total fat (oil) 0.9 g
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

About Queensland Scallops:

queensland scallops on half shell


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)


Recipes for Scallops from How To Cook


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.

How to Thaw Frozen Scallops:
Don't thaw them in the microwave, they are to delicate and you will start to cook them.

The best method for thawing is to place them the refrigerator for 24 hrs, and then rinse lightly before cooking them.

If time doesn't allow for an overnight thaw, place your scallops in a zip-lock bag and run cold water over the bag till they are thawed.

Recipe scallops with orange sauce Sea Scallops with Zucchini Maple glazed sea scallops recipe shanghai sea scallops
Scallops with Orange and Jalapeno Seared Sea Scallops with Zucchini Maple Glazed Sea Scallops Shanghai Sea Scallops

Commercial Fishing for Queensland Scallops:

Sea scallops are commonly harvested with dredges or bottom trawls on gravel, sand, or sand-mud bottoms.
Sea scallops are shucked and chilled on the boats after they are caught, this is due to the fact that they cannot live out of water.

Another way of harvesting scallops is by diving for them. You will often times see "diver scallops" advertised in stores or restaurants. Diver scallops are harvested by hand in about 50 to 100 foot of water and often times in very poor visibility.

Most of the diver scallops you will find will be the larger ones and will be less gritty than dredge harvested scallops.

Terminology such as U-100 or U/100 is pronounced 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

Australian Government - Australian Bureau of Agricultural and Resource Economics and Sciences (PDF file) - Australian Fisheries Statistics 2010/2011

Commonwealth Fisheries Association - The Commonwealth Fisheries Association is committed to ensuring the commercial fishing industry is recognised for its contribution to Australia’s economy, society and environment. CFA achieves this by promoting and advocating the value of the industry and the healthy seafood it provides to the community. Commonwealth wild harvest fisheries are among the best managed and environmentally sustainable fisheries in the world. Our members are committed to managing fisheries for Australia’s food security, community well-being and healthy marine eco-systems.



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