Scallops New Zealand

About Scallops

Scallops are a bi-valve mollusc of the pectinidae family. We will be using the pectin novaezelandiae or New Zealand Scallops. There are two main parts inside the scallop, the adductor muscle which is the white fleshy part and the reddy/orange part which is the roe or coral. They inhabit mainly harbours, near river mouths or any location where nutrients are available to them. They are active swimmers, rapidly opening and closing their shell to propel themselves through the water and they are the only migratory bi-valve.

They are more commonly harvested by dredgers but diver-collected scallops are less gritty, more ecologically friendly and as a result, favoured by scallop connoisseurs.

Scallops are found in all oceans of the world and valued as a gourmet food source, with over 300 species. In New Zealand we get many varieties of scallops and many imported, arriving mainly frozen. Some locations include North Eastern U.S.A and Eastern Canada. (Canadian Scallop), Antarctic Bay Scallop (Southern Queen Scallop). Japan and China which are mostly cultured or enhanced.

Queen Scallops (chlamys delicatula), other names include Southern Fan Scallop and Gem Scallop. They are smaller in size, and reach the minimum take able size of 50 mm in 8 years. They are commercially harvested off the Otago Coast, in depths of 130-200m, along the continental shelf. They are sold in the shell which can add to the appeal for some.

Scallop Mornay Ingredients

Serves 2

20 scallops

30ml white wine

1 tablespoon olive oil

Salt, pepper

1 teaspoon parsley, chopped

3 cloves garlic, chopped

30g butter

500ml mornay sauce

1 tablespoon grated parmesan cheese

1/2 egg yolk

1 tablespoon cream

1 large onion, peeled and sliced into thick rings

1 fancy lettuce

4 scallop shells sterilized for serving on

Recipe Method

Wash and dry scallops on a paper towel. In a bowl mix scallops, garlic, seasoning, parsley and olive oil together. Leave to marinate for a few hours.

Prepare mornay sauce.

Place a large fry pan on stove top add butter and heat till foaming and just turning brown. Tip in scallop mixture, spread out in pan cooking 30 seconds on each side turning only once. Add the white wine and take out the scallops, keep to one side. Reduce and add mornay sauce and reheat well. Add the scallops back, reheat then take off heat. Mix egg and cream together and add to sauce being careful not to reboil.

Turn on oven grill to medium high. Take serving platter and place onion ring on plate then the shell. Put a little sauce on the bottom. Pluck out scallops and place 5 in each shell. Put more sauce on top and sprinkle with parmesan cheese. Place under grill till golden. Garnish with lettuce and serve. 

Chef Jules Tips

If using frozen scallops, defrost in the fridge overnight and wash in salted water.

Use a platter that can take going under the grill for a few minutes.

Traditionally this dish would be served with mashed potato piped onto the serving platter to enhance the look, it's up to you. If so use a little mash on the plate and press the shells into it rather than using sliced onions.