cm
average size (shell)
Live in shallow waters in oceans all over the world
types in Canada
years
sustainable age
History
Finding scallops is easy thanks to their perfectly shaped shells. You can recognize them as the shells beach goers hunt for – they’re often considered collectibles. Scallops live on both coasts in Canada, just like most Canadian shellfish. The West Coast embraces the Japanese and Pacific Hybrid species. East Coast fishermen are able to find larger sea scallops and smaller bay scallops. Scallops on the West Coast are farmed while their East Coast cousins are fished.
Best sustainable option
Farmed bay scallops and sea scallops fished on Georges Bank are both considered sustainable. Though they are not yet commercially harvested this way in Canada, scallops collected by divers are considered the most sustainable.
In Season
janfebmaraprmayjunjulaugsepoctnovdec
Landed
69,859 tonnes
were produced and brought onshore in Canada in 2014
Did you know?
Unlike most other bivalve species, scallops aren’t attached to anything while in the water. By rapidly clapping their shells together to create a sort of jet propulsion, scallops can swim short distances. That ability to swim is what builds the adductor muscle that we eat.
Taste/Texture
Sweet and firm
What to look for
Scallops should look moist but not milky and will range in colour from opaque white to pale beige to creamy pink. Fresh scallops should not be pure white as that is typically an indication that they have been sitting in water and losing nutrients.
Watch a video on Scallops
More videos
how to cook
Meet Chef Spencer Watts
Chef Spencer Watts says cooking is the great love of his life. His father and grandfather were both cod fishermen, so a love of fishing and being on the water runs in his blood. Growing up on the lower mainland of British Columbia, Spencer was inspired by the vast array of fresh local ingredients available.
Spencer is a graduate of the Pacific Institute of Culinary Arts. He quickly progressed through the ranks at The Westin Grand and C restaurant, while training with some of the best local talent in the culinary scene. In 2007 he opened his very own restaurant, ‘Spence on the Coast,’ in Sechelt. Later he started his own local cable cooking show called “Coast Cooking with Spence.”
Spencer is presently enjoying life in Vancouver while working on his cookbook and promoting sustainable seafood.
History
Finding scallops is easy thanks to their perfectly shaped shells. You can recognize them as the shells beach goers hunt for – they’re often considered collectibles. Scallops live on both coasts in Canada, just like most Canadian shellfish. The West Coast embraces the Japanese and Pacific Hybrid species. East Coast fishermen are able to find larger sea scallops and smaller bay scallops. Scallops on the West Coast are farmed while their East Coast cousins are fished.
Best sustainable option
Farmed bay scallops and sea scallops fished on Georges Bank are both considered sustainable. Though they are not yet commercially harvested this way in Canada, scallops collected by divers are considered the most sustainable.
In Season
janfebmaraprmayjunjulaugsepoctnovdec
Landed
69,859 tonnes
were produced and brought onshore in Canada in 2014
Did you know?
Unlike most other bivalve species, scallops aren’t attached to anything while in the water. By rapidly clapping their shells together to create a sort of jet propulsion, scallops can swim short distances. That ability to swim is what builds the adductor muscle that we eat.
Taste/Texture
Sweet and firm
What to look for
Scallops should look moist but not milky and will range in colour from opaque white to pale beige to creamy pink. Fresh scallops should not be pure white as that is typically an indication that they have been sitting in water and losing nutrients.