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Scallops

Did you know Scallops have eyes? Up to 200 of them? Did you know they can migrate? No? Me neither. Still, one thing I know: they taste great curried! Every year during Scallop season from about early June through to November, Kyeema stocks up on Tassie Scallops and passes them on to lines of eager customers. They are a true winter delicacy, a way of life for Taswegians.

Our scallops come primarily from Bass Strait and the east coast. They are shucked individually - a mammoth task! - before being sold. 

Traditionally, scallops are curried. But crumbing and frying works fantastically well too. In fact, stir-fries and pastas are also excellent. You know what, any way you have them – even raw – scallops are amazing.


Known As

  • Commercial scallops

  • Tassie scallops


Origin

Primarily Bass Strait, but also the East Coast as far south as Hobart and Bruny Island.


Characteristics

  • Firm flesh

  • Delicate flavour

  • Varied size


Good For

  • Grilling/BBQ

  • Frying

  • Sashimi

  • Steaming and Poaching

  • Crumbing and Battering

  • Stir-Fry/Pasta