Saucer Scallop
Saucer Scallop
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.
Saucer Scallop Research
FRDC provides a comprehensive search of the latest research papers and images on Saucer 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
Common Size 9-10 cm
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 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
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
| Deep Fry | ||
| Grill/barbecue | Poach | Raw |
| Shallow Fry | Steam/microwave |
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, rÈmoulade 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 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