MOLLUSCAN SHELLFISH

Scallops

Considered by many chefs as the best shellfish in the country, Victorian scallops are a beautiful bite-sized delicacy. They are a native species and, although found around the Australian coast, the cool clean waters off Victoria allow this bivalve to grow to their plumpest, tastiest, best.

Scallops live on the seabed, bunkering down into the sand where they filter feed. They are very fast growing and reach maturity in just over a year. The commercial scallop fisheries are carefully monitored by government authorities and regularly surveyed to ensure there are healthy stocks to ensure a sustainable fishery. Scallops are wild-caught using dredges that are trailed behind fishing boats. The scallop shells are cleaned and sent straight to market or for further processing.

SEASON:

Scallops are sold in the shell, on the half shell and as scallop meat with and without the roe. The large white morsel of meat is the adductor muscle that opens and closes the scallop shell. This should look plump and meaty. The orange lobe nestling next to the adductor is the roe and equally delicious should also look plump and lustrous. Scallops sold on the half shell come with their own little serving bowl and make a great vessel for sauces and toppings. Scallop meat is great for skewers, ceviche and stir-fries. Scallops are at their best fresh but will keep in the fridge in an airtight container for a few days. Otherwise, you can freeze scallops for up to two months. Thaw in the fridge over 24 hours.

Scallop meat is delicate and will become tough and dry if overcooked. The classic way of cooking scallops is to fry them in a little butter in a hot pan for 2 minutes each side depending on their size. They will have a golden seared exterior and inside the flesh just set. Scallops can be dipped in a light batter and deep fried for a few minutes to create delicious little morsels dipped in tartare sauce or threaded onto a bamboo skewer and brushed with a mix of soy sauce and miso. The traditional French dish of Coquilles Saint Jacques sees scallops on the half shell slathered in a creamy wine sauce topped with herbed breadcrumbs and baked in a hot oven. Scallops on the half shell can also be baked with garlic sauce or burned butter. Scallop meat is so luxurious and clean tasting that it is suitable to be made into scallop tartar of covered in lime juice and a little oil to make scallop ceviche.