Latin Name: Pecten maximus / Chlamys opercularis Commercially Farmed: No Price Band: High Flavour: Medium Texture: Soft Omega-3 Level: TBC
Cooking Method(s): Bake, Grill, Microwave, Poach, Shallow fry, Steam, Stir fry


These attractive fan-shaped shells contain a firm, translucent off-white meat wrapped with a bright orange roe or coral, also edible but with a different taste and texture. The membrane, grey-brown frill and black thread of intestine are all discarded. King scallops (Pecten maximus) are generally around 15cm with two shells (one rounded, one flat) – there will be 18-35 pieces of meat per kg. Queen scallops (Chlamys opercularis) have shells approximately 7cm wide shells (both rounded) with 40-20 pieces of meat per kg. Both are available either in the shell or as shelled meat – with or without the roe. Most scallops are caught using dredging methods, although there is also a strong UK market for premium quality diver-caught scallops. Because the meat acts like a sponge, there have historically been issues with unscrupulous wholesalers ‘soaking’ scallops to increase their weight.

A superb starter in or out of the shell, scallop meat has a sweet, delicate flavour, and requires minimal cooking – the simpler the better: steamed, pan-fried or grilled.

Scallops Recipes

Scallops With Pea Shoots580X270

Here are some of the latest recipes for this particular species of fish.

To discover even more tasty meals, be sure to check out our full recipes section for a range of starters, snacks, main meals and sides.

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