Scallop season has arrived and we’re pleased once again to be bringing you scallops from our supplier Superfresh Seafoods in Bridport. They’re wild-caught east of King Island in Tasmanian state waters managed by the Department of Primary Industries, Parks, Water and Environment and hand-shucked at Superfresh’s facility in Bridport.

Tasmanians do love their scallops, roe and all, unlike mainlanders who discard the roe due to its briny flavour. 

Scallop pies are as Tasmanian as Devils and we love that everywhere from your basic takeaway store and bakery to the fancier restaurants, has a version of a curried scallop pie. Here’s the recipe for one that we love.

Scallops are also brilliant grilled in their shells, added to a risotto or pasta, or pan-seared for the merest of minutes.

Scallops’ flavour partners include garlic, butter, cream, crème fraiche, cheese, parsley, chives, thyme, tomatoes, celery, fennel, shallots, leeks, spinach, cream, pasta, risotto, salad leaves, vermouth, saffron, coriander, soy sauce, ginger, lemons, limes, white wine and tarragon.

For more inspiration, take a look at all our scallop recipes from Hill Street’s recipe collection, here.

Scallops are a great price right now in all Hill Street stores statewide.