{"id":168,"date":"2008-07-01T16:18:16","date_gmt":"2008-07-01T06:18:16","guid":{"rendered":"http:\/\/202.60.70.40\/~australi\/?page_id=168"},"modified":"2010-01-11T22:23:57","modified_gmt":"2010-01-11T12:23:57","slug":"saucer-scallop-2","status":"publish","type":"page","link":"https:\/\/australiantropicalfoods.com\/index.php\/australian-seafood\/saucer-scallop-2\/","title":{"rendered":"Saucer Scallop"},"content":{"rendered":"

Saucer Scallop<\/p>\n

\u00a0<\/p>\n

\"saucer<\/a><\/p>\n

When Caught<\/p>\n

Commercial scallop: harvested from farms year round, and wild-caught mainly from May until December<\/p>\n

Saucer scallop: caught year round, although fishery closures occur in some areas<\/p>\n

Important Features<\/p>\n

Wild\/Farmed <\/strong>Wild and Farmed<\/p>\n

Habitat <\/strong>Saltwater<\/p>\n

Recovery Rate <\/strong>Flesh with roe (commercial scallop): 20% of total weight (in half-shell), Flesh without roe (saucer scallop): 15% of total weight (in half-shell)<\/p>\n

The recovery rate varies depending on the species and roe condition and retention.<\/p>\n

Saucer Scallop Research<\/p>\n

FRDC provides a comprehensive search of the latest research papers and images on Saucer Scallop<\/a><\/p>\n

Remarks<\/p>\n

Saucer scallop roe is always cut off, whereas the roe of commercial scallop is usually left on.<\/p>\n

Dried scallops are popular in many parts of Asia.<\/p>\n

Imports <\/span>Asia, Canada and USA: white scallop meat Asia and New Zealand: scallops with roe<\/p>\n

Common Size<\/span> 9-10 cm<\/p>\n

Alternatives <\/span>Nil<\/p>\n

Grading<\/span> Grading can vary by supplier and region. Examples of grading systems for scallops are presented below.<\/p>\n

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.<\/p>\n

Broken scallop meat<\/p>\n

Sold without being graded by size<\/p>\n

Nutrition Facts<\/span><\/p>\n

per 100g of raw product<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
Kilojoules<\/td>\n224* (53* Calories)<\/td>\n<\/tr>\n
Cholesterol<\/td>\n102 mg<\/td>\n<\/tr>\n
Sodium<\/td>\n163* mg<\/td>\n<\/tr>\n
Total fat (oil)<\/td>\n0.9 mg<\/td>\n<\/tr>\n
Saturated fat<\/td>\n32% of total fat<\/td>\n<\/tr>\n
Monounsaturated fat<\/td>\n15% of total fat<\/td>\n<\/tr>\n
Polyunsaturated fat<\/td>\n53% of total fat<\/td>\n<\/tr>\n
Omega-3, EPA<\/td>\n166 mg<\/td>\n<\/tr>\n
Omega-3, DHA<\/td>\n116 mg<\/td>\n<\/tr>\n
Omega-6, AA<\/td>\n21 mg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Data presented are for commercial scallop.<\/p>\n

*unconfirmed identification<\/p>\n

Cooking Ideas<\/p>\n\n\n\n\n\n\n
\u00a0<\/td>\n\u00a0<\/td>\nDeep Fry<\/td>\n<\/tr>\n
Grill\/barbecue<\/td>\nPoach<\/td>\nRaw<\/td>\n<\/tr>\n
\u00a0<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n
Shallow Fry<\/td>\n\u00a0<\/td>\nSteam\/microwave<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Scallops are strong and rich in flavour with a medium \u0013firm 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.<\/p>\n

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, r\u00c8moulade and fresh citrus juices.<\/p>\n

Poach scallops in a good court bouillon and use them as studs in a salmon and white finfish terrine for contrasting texture.<\/p>\n

Scallop roe also provides excellent flavour for soups or chowders.<\/p>\n

Flavour: <\/strong>Medium to Strong<\/p>\n

Oiliness: <\/strong>Low<\/p>\n

Moisture:<\/strong> Moist<\/p>\n

Texture:<\/strong> Medium to Firm<\/p>\n

Flesh Colour:<\/strong> 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.<\/p>\n

Price: <\/strong>Scallops are high-priced molluscs, but broken scallops and scallop meat pieces may be purchased at a much lower price.<\/p>\n

Price is not necessarily a guide to quality.<\/p>\n

Edibility:<\/strong> Flesh (adductor muscle) and roe (gonad)<\/p>\n

Suggested Wines<\/span><\/p>\n

For the barbecued or tempura cooking suggestions, a spicy traminer will be complementary.<\/p>\n

A fresh Tasmanian riesling will complement the dishes containing the citrus components.<\/p>\n

Similar styles will complement Andrew Blake s wonderful recipe for oven baked scallops<\/p>\n","protected":false},"excerpt":{"rendered":"

Saucer Scallop \u00a0 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":7,"menu_order":21,"comment_status":"open","ping_status":"open","template":"","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-168","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/168","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/comments?post=168"}],"version-history":[{"count":1,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/168\/revisions"}],"predecessor-version":[{"id":4173,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/168\/revisions\/4173"}],"up":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/7"}],"wp:attachment":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/media?parent=168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}