The Atlantic Sea Scallop is a commercially important bivalve mollusc native to the North American and Canadian Atlantic coast. The classic fan-shaped seashell of the scallop contains an edible white and meaty adductor muscle, often 30 to 40 mm in diamater, and unlike the Queen or King Scallop are roeless.

Scientific Name: Placopecten magellanicus

Market Name: Atlantic Sea Scallop, Roeless Scallop

Adult Sea Scallops typically are found at depths from 18-110m and are less common in shallow water due to high temperatures. They live on firm sand, gravel, shells and rock.

Scallops can be used in a wide variety of dishes, including our Mixed Seafood with Vegetables recipe, and are versatile, very tender and sweet making them one of the most popular seafoods.

To ensure you get the best taste from your scallops follow these cooking tips – ensure you defrost them overnight in a refrigerator (don’t microwave as that will actually part cook them). Lightly coat a skillet with high quality oil and heat the pan over medium heat. Drop in the scallops and turn the heat up to high. Let them sear to a nice golden colour for 3-4 minutes on each side. Don’t be tempted to move them whilst they are searing. Finally dress them as required.