The fan-shaped shell of this large scallop is purple inside and outside. The top and bottom shells are both rounded with different sculpture and a symmetrical hinge or wings.
See Recreational Fishing Seasons.
The D’Entrecasteaux Channel is managed as a separate scallop fishing area to other state waters.
Scallops can be shucked for eating at sea as long as shells are retained and brought ashore. These scallops count towards the bag limit and landing shucked meats is prohibited.
See our recreational scallop webpage for full rules.
They are found predominately on sandy, gritty bottom in depths up to 36 metres. Queen scallops occur in small, localised populations in the central to southern D’Entrecasteaux Channel.
Scallops are taken by dive collection on the south east and east coasts of Tasmania and Bass Strait. The D’Entrecasteaux Channel, which historically accounts for 95% of the recreational fishery, is managed as a separate area. Surveys are done each year before deciding whether to open this area, reduce the season length or increase the size limits. The Channel has been closed for the past few seasons to allow stocks to recover.
The leading edge of the shell can be quite sharp. Sponges growing on shells may cause skin irritations in some people.
Follow any public health alerts relating to eating wild shellfish - refer to the Department of Health or phone their hotline on 1800 671 738.
After shucking scallops, try using saltwater to do the final rinse. Scallops have a rich flavour, low oiliness and moist, medium-firm, translucent, beige flesh when raw, turning opaque when cooked. Try steaming, deep or pan frying, stir-frying, grilling or barbequing.
Recipe: Honey Sesame Scallop Skewers
½ kg or about 30 Tassie scallops; 1 tbsp soy sauce; 2-3 tbsp lime or lemon juice; 1 tbsp honey (try leatherwood); ½ tsp freshly grated ginger; 2 tbsp sesame seeds; 1 tbsp olive oil; cooking oil for pan; wooden skewers.
Combine soy sauce, oil, lime or lemon juice, honey, and ginger in a medium bowl or food grade plastic bag. Add scallops and toss to coat. Refrigerate and leave to marinate for about 1 hour. Coat a pan or baking dish with cooking oil and place in preheated griller or pan.
Remove scallops from marinade, reserving marinade. Thread scallops on skewers. Place skewers on oiled baking dish. Grill or fry for about 2-4 minutes while turning skewers and basting with the marinade until cooked until opaque. Roll the skewer over sesame seeds.
Rescreational Scallop Fishery Survey 2022 - See the full report.
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Phone: (03) 6165 3233, 1300 720 647
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