Queenie, Queen scallop
Queen scallops are smaller and more colourful than king scallops, with fan-shaped shells that can vary in shades of pink, orange, brown, or purple. They typically grow to around 9cm across. The flesh is tender and sweet, with both the white adductor muscle and orange roe commonly eaten.
Queen scallops are found on sandy and gravel seabeds in coastal and offshore waters around the UK. In Cornwall, they are landed from the Celtic Sea and western English Channel, often by small inshore vessels operating in mixed shellfish fisheries.
Sustainability Rating
Status: Queen scallop stocks in the southwest are generally considered healthy, though sustainability depends heavily on fishing method and local management.
Best Choice: Queen scallops caught by hand-diving or from well-managed fisheries with seasonal controls and selective gear.
Avoid: Scallops caught using intensive dredging methods in sensitive seabed habitats.
Culinary Uses
Queen scallops have a sweet, delicate flavour and soft texture.
Ideal for quick pan-frying, grilling, or baking.
Often served with garlic butter, herbs, or light citrus dressings.
Smaller than king scallops, making them well-suited to seafood pasta, risotto, and tapas-style dishes.
Best Fishing Practices
Hand-dived scallops are the most sustainable option, causing minimal seabed disturbance.
Where dredging is used, regulated fishing areas and seasonal closures help reduce environmental impact.
Careful management and monitoring support long-term stock health.
Seasonality
Available year-round, though catches are often best during autumn and winter months.
Supporting Local, Sustainable Seafood
Choosing responsibly sourced Cornish queen scallops supports local shellfish fisheries and encourages lower-impact fishing methods. With careful sourcing and proper management, queen scallops remain a sustainable and flavourful seafood choice.
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