Hand-dived Scallops
Scallops are free-living shellfish. When they sense a predator nearby, they are capable of swimming very fast over short distances. Their two shells are held together by a single hinge, and the meat inside is delicious and tender.
IN SEASON
All year
CATCH METHOD
Hand-diving
ABOUT THE FISH
Hand-dived Scallops
Hand-dived scallops are available in Jersey all year round, including during the colder winter months. Any time of year, Jersey hand-dived scallops are an excellent choice for a seafood lunch or dinner.
Photo: Blue Marine Foundation / James Bowden
LOW-IMPACT CATCH METHODS
Why hand-dived?
Currently, hand-diving accounts for only 25% of the scallop catch in Jersey, with the remaining 75% landed through dredging methods.
Gathering scallops by hand allows divers to be incredibly selective when harvesting, ensuring that both younger scallops and the seabed remain undisturbed.
Being such a low-impact form of fishing, Jersea fully supports our local scallop diving industry.
Photo: Blue Marine Foundation / James Bowden
LOCAL INITIATIVE
Jersey Hand-dived
Jersey Hand-dived is an initiative promoting scallops caught by local divers in Jersey waters. Look out for the label to make sure that the scallops you buy are hand-dived, or use your voice as a consumer and simply ask how they have been caught!
PREPARATION ADVICE
How to cook
Hand-dived scallops usually come in two parts, a vibrant orange roe and a translucent, tender meat. The meat is sweet and delicate in flavour and the roe is very similar, with a salty kick to it, making an excellent pairing.
Pan frying is by far the most popular cooking method, but scallops also work great on barbecue skewers – or even raw, if that’s your thing!
You’ll want to cook them as if you’re cooking steak, so make sure the pan or barbecue is piping hot to get that lovely crisp edge. Flip once to sear both sides, and serve medium rare.
Garlic and lemon are the classic flavour pairing for scallops, but if you’re looking to spice things up, then try incorporating some ginger and chilli for a bit more zing. Grab a knife and fork, and enjoy!
Photo: Blue Marine Foundation / James Bowden
