Scallop

Scallops are one of the most popular bivalves in the seafood industry. Every day, restaurants and markets alike list scallops in features and daily specials. But how does a scallop actually travel from the sea floor to a dinner plate? In this blog post, we’re exploring the journey of the scallop from ocean bed to dinner plate.

Scallop Biology

All scallops belong to the Mollusca family, with many species living in tropical, temperate, and cold water habitats around the world. Some of the most recognizable scallops include the bay scallop, sea scallop, calico scallop and giant scallop. Scallops are unique in that they are among the few species of shellfish that can “swim”. Their flapping swimming behavior, called “clapping”, propels them through the water.

Scallops are filter feeders, primarily consuming plankton. They use two sensory organs called statocysts, which look like small eyes, to detect movement in the water, as well as detect predators. They also use their large, fan-like “foot” to dig and search for food. As filter feeders, they don’t have jaws, but use the inside of their shells to filter the plankton from the water.

In addition to consuming plankton, scallops also require a clean and healthy environment in order to reproduce. They are hermaphroditic, meaning they can reproduce by either releasing milt or eggs into the water. The eggs become fertilized by the presence of milt from other scallops, which also contain microscopic planula larvae. The larvae enter the planktonic phase in which they cannibalize each other and drift freely in the water column for about a month, before settling into the ocean floor on a hard substrate. It is at this stage that the scallop begins to form its iconic bivalve shell and the larvae become an adult scallop.

Scallop Harvesting and Processing

In order to harvest scallops, various methods are employed depending on the size and abundance of the species. For species and areas with abundant scallops, divers often use rakes and dredges to harvest scallops on the ocean floor. In certain parts of the world, such as New Zealand, divers use scuba equipment and free-dive to handcatch scallops. In other parts of the world, such as the eastern United States, aquaculture operations are used to farm scallops. The most common form of aquaculture is “long line” farming, in which scallops are grown on strings or ropes.

Once the scallops are harvested, they are placed in insulated containers on ice and immediately transported to local processing and packing plants or shipped directly to retail stores. The scallops are sorted according to size and quality, and then shucked, or had their shells removed. After shucking, the scallops are graded and inspected for any shells, parasites, or foreign matter that could be health hazards. The scallops are then washed and inspected one more time before they are stored in a wet or dry condition, depending on the desired end product.

Scallop Distribution

After the scallops are processed, they may be shipped to markets, retailers, or wholesalers, depending on the type of scallop and its intended use. If the scallops are destined for restaurants or institutional buyers, such as hospitals and schools, they may be distributed by foodservice representatives. These representatives are responsible for delivering the scallops to the appropriate buyer and ensuring that they are handled and stored properly.

Alternatively, fresh or frozen, whole or shucked scallops may also be sold at retail stores, including grocery stores, superstores and specialty seafood markets. If the scallops are sold as fresh, they must be kept on ice before purchase. If the scallops are sold frozen, they are packaged in vacuum sealed bags and stored in freezers until purchase. From the store, scallops may be taken home and cooked immediately, or they may be kept fresh in a refrigerator or freezer until they are ready to be consumed.

Final Thoughts

Scallops are a beloved seafood option, with a wide variety of species found in all five oceans and many countries around the world. While growing and harvesting scallops require attention to detail and environmental responsibility, it’s incredible to think about the journey a scallop takes from the ocean floor to someone’s dinner plate. From seed to table, each scallop species brings its own flavor to the seafood industry, delighting the palates of seafood enthusiasts everywhere.