← Field Guide
Ocean Scallop
Pecten fumatus
Sweet, tender medallions with a clean, delicate flavour — best seared hot and fast.
Peak winter through spring
From boat to bench
Ocean scallops are harvested by quota-managed dredgers working extensive sandy grounds across Bass Strait and along the Tasmanian continental shelf. Each catch is sorted and shucked on deck, with the tender adductor muscle snap-chilled in brine to preserve its translucent sweetness and firm texture.
Health benefit
Lean protein exceptionally rich in zinc, B12 and omega-3s for brain and heart health.
Easy Recipe
Seared Scallops with Lemon Butter, Pea Puree & Crispy Prosciutto
Serves 2·25 minutes
Ingredients
- 8 large ocean scallops, roe off, patted dry
- Sea salt and cracked black pepper
- 1 tbsp olive oil, 20g butter
- Juice of half a lemon
- 2 cups frozen peas
- 1 small shallot, finely diced
- 100ml vegetable stock, 30ml cream
- 4 slices prosciutto
- Mint leaves, to serve
Method
- 01Blanch peas in boiling water 2 minutes, then refresh in cold water.
- 02Sweat shallot in a little butter until soft, add peas and stock, simmer 3 minutes.
- 03Blitz with cream to a smooth puree, season and keep warm.
- 04Lay prosciutto on a baking tray and grill until crisp, then crumble.
- 05Season scallops generously. Heat oil in a heavy pan until smoking.
- 06Sear scallops 90 seconds each side until caramelised — do not move them while cooking.
- 07Add butter and lemon to the pan, baste the scallops for 10 seconds.
- 08Spoon pea puree onto plates, top with scallops, scatter prosciutto and mint.
