Jersey scallops are a winter treasure from our island's cold, clear waters. These magnificent molluscs, with their distinctive fan-shaped shells and sweet, delicate meat, are the jewel of our winter seafood season. Hand-dived by skilled local divers, each scallop is carefully selected and brought to shore with minimal impact on the seabed.
When you taste a Jersey scallop, you're experiencing one of the ocean's finest offerings—pure, sweet, and utterly luxurious.
Hand-Diving: A Modern Tradition
Scallop diving in Jersey is a relatively recent tradition, but it has quickly become an important part of our island's fishing heritage. Unlike dredging, which scrapes the seabed and damages marine habitats, Jersey's scallops are hand-dived—a method that's as sustainable as it is skilful.
Our divers descend to the seabed in the cold winter months, carefully selecting only the largest, finest scallops. It's physically demanding work, requiring expertise, fitness, and an intimate knowledge of Jersey's underwater landscape. But the result is a product of exceptional quality, harvested with respect for the marine environment.
This commitment to hand-diving sets Jersey apart from many other scallop fisheries. While industrial dredging dominates elsewhere, our island has chosen a path that prioritises quality, sustainability, and the long-term health of our waters.
King Scallops: A Winter Delicacy
Jersey waters are home to the King Scallop (Pecten maximus), also known as the Great Scallop. This is the largest scallop species in European waters, and Jersey's hand-dived specimens are among the finest you'll find.
What Makes Jersey Scallops Special
Our scallops benefit from:
- •Cold, nutrient-rich waters: The winter months bring the best conditions for scallop growth
- •Hand-diving: Ensures only the best scallops are selected, with no damage to smaller specimens or the seabed
- •Minimal handling: From seabed to shore in hours, not days
- •Strict size limits: Only scallops over 110mm are landed, ensuring they've had time to reproduce
The Anatomy of a Scallop
A scallop offers two distinct parts:
- •The adductor muscle (the "scallop meat"): This is the large, white, cylindrical muscle that holds the shell closed. It's sweet, firm, and delicate—the part most people think of as "the scallop"
- •The coral (the roe): The bright orange crescent attached to the muscle. It has a richer, more intense flavour and is considered a delicacy
In Jersey, scallops are often sold "in the shell" with both the meat and coral attached. This is the traditional way to enjoy them, and it ensures maximum freshness.
Seasonality
Scallops are a winter delicacy, typically available from October through March. During the warmer months, they spawn and their meat becomes watery and less sweet. The closed season protects the population and ensures we only eat scallops at their absolute best.
Hand-Dived: The Gold Standard of Sustainability
Jersey's hand-dived scallop fishery is one of the most sustainable seafood harvests in the world. Unlike dredging, which drags heavy metal rakes across the seabed, hand-diving is entirely selective and non-destructive.
How It Works
Divers descend to the seabed (often 10-30 metres deep) and swim along, visually inspecting the scallops. They select only the largest specimens, leaving smaller scallops to grow and reproduce. The seabed is left completely undisturbed.
This method:
- •Causes zero damage to marine habitats
- •Allows divers to avoid areas with sensitive species or habitats
- •Ensures only legal-sized scallops are taken
- •Maintains healthy breeding populations
- •Provides employment for skilled local divers
Certification and Monitoring
Jersey's scallop fishery is closely monitored to ensure sustainability. Divers must be licensed, and there are strict quotas and size limits. The fishery is regularly assessed to ensure it remains healthy and productive.
When you buy Jersey hand-dived scallops, you're supporting one of the most environmentally responsible fisheries in existence. It's seafood you can feel truly good about eating.
Your Guide to Buying & Cooking Jersey Scallops
Jersey scallops are a winter luxury, and they're worth seeking out. Here's your guide to buying and enjoying them.
When to Buy
: Scallops are in season from October through March, with peak availability in November, December, and January. This is when they're at their sweetest and most plump.
Where to Buy
: Fresh scallops are available at fishmongers and the fish stalls at Victoria Pier. Some divers also sell directly to the public—ask around at the harbour. You'll often find them sold in the shell, which is the freshest way to buy them.
What to Look For
: Fresh scallops should smell sweet and oceanic, never fishy. If buying in the shell, the scallop should be tightly closed or close when tapped. If buying shucked scallops, they should be plump, translucent, and sitting in minimal liquid. Avoid scallops that look milky or have excess water—this can indicate they've been soaked to increase weight.
How to Prepare Them
Scallops are incredibly easy to cook, but they require a light touch. Overcooking turns them rubbery and flavourless.
The classic method is pan-searing: 1. Pat the scallops dry with kitchen paper 2. Heat a heavy pan until smoking hot 3. Add a knob of Jersey butter and a splash of oil 4. Sear the scallops for 90 seconds on each side until golden 5. Season with salt and pepper
That's it. Serve immediately with a squeeze of lemon, or try them with:
- •Crispy bacon and pea purée
- •Brown butter and capers
- •Jersey cream and white wine sauce
- •Simply grilled in the shell with garlic butter
Our Favourite Scallop Recipes
The best scallops need the least fuss. A perfectly seared Jersey scallop with a knob of butter and a twist of lemon is a dish that would grace any Michelin-starred table. Don't overthink it—let the quality of the scallop shine through.
Ready to get cooking? Explore our collection of seasonal recipes perfectly suited for Scallops.
See All Scallops RecipesSeasonality
Peak Season
November, December, January, February
Available
October, November, December, January, February, March