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Common name - Scallop, King
Scientific name - Pecten maximus
Average rating
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Visit Fishonline for the full range of options available for this species.
Consumer Information
Scallops are bivalve molluscs which are widespread and common. Two types are commonly available; the larger king scallop (often sold with the roe attached), and the smaller queen scallop, usually sold as meat only. The two shells are fairly large and a familiar fan shape. Since mediaeval times the scallop shell was worn as a badge by pilgrims visiting the shrine of St James, in Santiago de Compostela. We eat the white adductor muscle which it uses to close it’s shell and the orange (female) and creamy (male) roe. Mechanical harvesting methods such as dredging causes damage to the seabed, so choose diver-caught king scallops. These are generally larger and of better quality than scallops dredged off the seabed. Dive-caught is a much more selective method of capture and causes no damage to the seabed compared with dredging. King Scallops are also occasionally farmed. Queen scallops are available via otter trawling, which offers the best option. King Scallops are sometimes sold live in their shells, while both types are sold as the meat only – removed from the shell (fresh or frozen). Shallow fry, hot and quick, season lightly to preserve the subtle but delicious flavour.
Summary
Scallops (Pecten maximus) constitute a significant component of UK fisheries, being third highest by value and landings (2009). Minimum landing sizes are typically 100mm, although a 110mm size limit is applied in the Irish Sea, Eastern English Channel and Welsh waters. Diver-collected scallops are generally larger and of better quality than those scallops dredged off the seabed. Dive-caught is a much more selective method of capture, which causes no damage to the seabed compared with scallop dredging. Diving is restricted by depth to < 30 m, which creates a natural 'refuge' for wild populations below this depth to regenerate. They are also restricted to the same minimum landing sizes as applied to towed-gear harvesting. Dive-caught scallops are becoming more available in supermarkets and restaurants, look on product labelling for details. Dredge-caught scallops are a less sustainable choice due to the indiscriminate damage that dredges do to the seabed and biodiversity. While some positive management changes are being put in place by regional fisheries management agencies, a much more coordinated and considered long-term management strategy needs to be implemented for dredge-fished scallops. Choose dive-caught scallops where available. Farming of great scallops also occurs in European waters, although production is limited. In general, aquaculture of bivalves is an environmentally sustainable activity.
Alternatives
(Based on method of production, fish type, and consumer rating: only fish rated 3 and below are included.)
Visit Fishonline, the website for the seafood industry, for more detailed information about this species.