Ballot's Saucer Scallop


Scallops are strong and rich in flavour with a medium–firm texture. They are popular grilled or barbecued, but avoid overcooking, which causes shrinkage, or the use of too much salt. Grill under a salamander, then drizzle with lime juice and olive oil, or sprinkle with fresh lemon zest and cracked pepper. Combine with coriander, avocado and chilli salsa on a crispy pappadum.Create the perfect party dish by deep frying scallops in a tempura batter and serve with a soy, ginger and garlic dipping sauce, or present a potpourri of deep fried seafood types such as prawns, oysters, mussels, finfish, calamari and scallops with tartare, aioli, rémoulade and fresh citrus juices.Poach scallops in a good court bouillon and use them as studs in a salmon and white finfish terrine for contrasting texture.Scallop roe also provides excellent flavour for pâtés, soups or chowders.

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Nutrition Information

(average quantity per 100g)

224* (53* Calories)
11.6* g
102 mg
FAT, TOTAL: 0.9 mg
Saturated: 32% of total fat
Trans: na
Polyunsaturated: 53% of total fat
Omega 3: na
Alpha-linolenic Acid: 21 mg
Docosahexaenoic Acid: 116 mg
Eicosapentaenoic Acid: 166 mg
Omega 6: na
Monounsaturated: 15% of total fat
Sugars: na
SODIUM: 163* mg


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