Scallop Meat
Characteristics
WILD/FARMED
Wild
FRESH/FROZEN
Fresh, Frozen
PACKAGING
Plastic
FLESH COLOUR
The flesh is white to cream when raw and white when cooked
COOKING METHODS
Steam/Microwave, Poach, Shallow Fry, Grill/Barbecue, Raw
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
Hervey Bay scallop meat has a strong and rich flavour with a medium-firm texture. Scallops are versatile in that they can be grilled, deep fried, barbequed or tossed through your favourite sauce. Try to avoid overcooking or using too much salt as this can cause shrinkage. When choosing a wine to accompany Scallop meat, a fresh Tasmanian Riesling will be perfect for dishes containing citrus components.
Sourced and/or adapted from: Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.