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king scallop; pecten scallop; scallop; southern scallop; Tasmanian scallop; Tassie scallopScientific Name: Pecten Fumatus
Australian Standard Fish Name:  Commercial Scallop
Australian Species Code: 23 270007
Catch Method:  Wild caught and Farmed

Other Names:
Also known as king scallop; pecten scallop; scallop; southern scallop; Tasmanian scallop; Tassie scallop

Exporters of Scallops 
Importers of Scallops 
Processors of Scallops
Wholesale Suppliers of Scallops 
Seafood Agents for Scallops

See Also:
Scallop, Bay
Scallop, Japanese
Scallop, King
Scallop, Northern
Scallop, Pink
Scallop, Queen
Scallop, Queensland
Scallop, Sea
Scallop, Tasmanian

About Scallops
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.

The commercial scallop is a bivalve mollusc like all scallops belonging to the family Pectinidae. This species is distinguished from other scallops by having equal-sized, circular shaped shells that are thin, but strengthened by radiating ribs. The upper valve is flat, whilst the lower valve is deeply convex. Scallops are filter feeders, feeding on plankton and detritus.

Size - This species can reach a maximum length of over 14 centimetres, but are commonly found between 8 to 9 centimetres in length

Scallops can be poached, sautéed, broiled, baked, or fried and should be cooked quickly to maintain the delicate texture and moisture

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)


Nutrition Facts for Commercial Scallop (Based on 100g of Raw Product)
Kilojoules 224 (53 calories)
Cholesterol 102 mg
Sodium 163 mg
Total Fat (Oil) 0.9g
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


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.


Scallops Links
- Commercial Scallop Information
Dept Primary Industries NSW Australia - Commercial Scallop Information
Scallop Research Information Sheets - DPI
Wikipedia Information on Scallops


Scallop Recipes
Scallop Recipes - How To Cook
Scallops Recipes - From


US Food & Drug Administration:
Model Health Certificate
- for imports of live bivalve molluscs intended for human consumption

FDA/CFSAN - European Union (EU) and European Free Trade Association (EFTA) Export Certificates
- European Union (EU) and European Free Trade Association (EFTA) Export Certificates for Fishery/Aquaculture Products and Live/Raw Molluscan Shellfish


In the past the EU has accepted and used the FDA list of approved seafood establishments for acceptance of U.S. seafood shipments. However, due to a change in EU legislation, the EU began maintaining their own Official List of approved establishments. This has resulted in two separate (and different) lists:


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