Australian Scallops are strong and rich in flavour with a medium–firm texture. They are popular grilled or barbecued. Grill under a salamander, then drizzle with lime juice and olive oil, or sprinkle with fresh lemon zest and cracked pepper.


The Commercial Scallops (Pecten fumatus) from Tasmania and the Saucer Scallops (Amusium balloti) from Western Australia and Queensland are managed by a total allowable catch, seasonal and spatial closures. The catch limit restricts the total weight of scallops that can be caught each season and is apportioned between individual fishers. Management arrangements, including catch limits and closure areas are developed each season by each individual state fisheries or the Australian Federal Management Authority (AFMA) in consultation with the Bass Strait Central Zone Scallop Management Advisory Committee and the Bass Strait Central Zone Scallop Resource Assessment Group.

Ocean to Plate

Scallop meat is packed into 500g packs and half shell scallops into bulk boxes on the day of harvest. Freezing the product ensures that the unique fresh sea flavour and premium quality is maintained from ocean to plate.


Saucer Scallop (without roe):
U/20 per lb (Jumbo)
21/30 per lb (Extra Large)
31/40 per lb (Large)
41/60 per lb (Medium)
61/+ per lb (Small)