The most common class of scallop available is the Sea Scallop, which are caught further away from land, have a much larger shell and more edible meat. Bay Scallops are smaller, sweeter and tend to be found in shallower waters closer to land.

Scallops are an extremely intricate creature with features that make them unique from most animals in the Mollusk family. They are one of very few Bivalve Mollusks that are free-living, meaning they typically do not remain entirely stationary. Although they primarily remain in the same location, either cemented to rocky substrates or attached to sea grass, they can swim short distances through propulsion by clamping down rapidly on their shell. This clamping motion is made possible by a dual adductor muscle which is actually the part of the scallop that is typically eaten. This self-propulsion is usually done when they feel a threat and the ability to sense these threats is through a ring of simple eyes located along the edge of their mantles. Another interesting characteristic is the filament they extend called a byssal thread which allows them to attach to a fixed object. These appendage like features are what this creature uses to root itself to sea grass or other fixed points where they can seek solitude when not free roaming. Some scallops also have two sides with different shades which they can flip to camouflage themselves and appear less visible to predators, the most predominant of which are stingrays.

Fresh scallops are extremely perishable and should ideally be eaten within a day or two of purchase and should really be stored on the bottom shelf at the back of your fridge. Scallops are lean protein, and as such, they can toughen very easily upon cooking so it’s important not to overcook them as they can go from succulent to rubber quite quickly. Sautéing and grilling are simple dry heat methods to showcase them but don’t take your eyes off them while cooking to ensure they stay most, juicy and plump!

Atlantis Scallops are landed in Kilmore Quay or Rosslare Harbour and are mostly caught in the Irish Sea off Cardigan Bay.