Story: Western Australian Scallops
Episode: 5
Presenter: Stuart Laws
Air Date: 1st November 2020

WA is home to some of the best seafood in the world, and it doesn’t get much better than our highly sought-after saucer scallops caught in Shark Bay waters.

• Shark Bay is located around 800km north of Perth and has been listed as a UNESCO world heritage site.
• Strict measures are in place there to ensure scallops are around for all of us to enjoy in the future.
• Once caught, these scallops are processed at sea and snapped frozen, making them the freshest scallops you can get.
• The roe off scallop has an attractive creamy colour and the texture is soft and tender.
• You can buy Sea Harvest scallops as meat or on the half shell.
• Shuck the white side off first, cutting through the adductor muscle.
• Spread a little bit of butter over the meat to stop them from sticking.
• Put them straight down on the grill. The scallops will steam and seal nicely so that you don’t lose any of the flavour.
• Turn your scallops over and season with sea salt and garlic butter
• Don’t overcook your scallops. They will taste the same raw as they do fully cooked.
• Top them with fresh garlic and serve with a salsa made from a tomato, chilli, onion, oregano and sherry vinegar.

For more information, head to
www.seaharvest.net.au