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Beginner’s Guide For Scallop Farming

Scallops are found in the species of bivalve molluscs and the pectinidae family, and the two shells are similar to that of oysters, clams and mussels.

Being part of the molluscs species means they are covered by two shells which protects the inside muscle that is edible and it is a white adductor muscle.

Scallops had a Christian connotation link especially with the Catholics because the shells are considered icons of fertility and have been incorporated into the baptismal font of medieval churches as a symbol of birth and fertility.

Know How To Farm scallops

Farmed scallops are not provided external feed or nutrient fertilization, which may result in the localized deposition of fieces and pseudo faeces and the resultant waste impacts. Therefore, there is low to no concern regarding resultant effluent.

Farmed scallop spat collection is generally located in areas where densities of wild scallop populations are high. Criteria may include, but not limited to; spat levels, water temperature, salinity, food availability, water quality, and tidal flow which will be ideal with conditions that have been identified as having water depths of about 20 -30 m and 4 m visibility.

Some scallops can swim and they do it through clapping (opening and closing) of the shells in fast motion which propels them forward to wherever they want to go. They are relatively fast swimmers.

It is important to pay attention to stocking density when growing sea scallops; they tend to clamp down on one another’s shells, damaging both the shell and the mantle when grown too close together.

Scallops feed on phytoplankton and detrital matter through the flow rate from tides and currents which impacts feeding ability.

Scallop Biology

Scallops are differentiated by the gender and their reproduction habits vary; the male scallop releases sperm into the ocean while the female scallop will release eggs into the water.

How to raise scallops. The eggs are fertilized through a scallop that is planktonic for a while which eventually settles on the ocean floor by using byssal threads to attach itself to the floor. Once the scallop has grown enough, it will lose the byssal threads by itself and begin to swim freely.

Scallops reach sexual maturity at the age of 2 years, although the egg and sperm production can be fairly low until the age of 4 years. Reproduction is dependant on the gender of the scallop and some individuals can live up to 20 years.

Sea scallops (Placopecten magellanicus) is also known as the Atlantic Sea Scallop or the Giant Sea Scallop are filter-feeding bivalves.

Scallops Habitation

Scallops are known to thrive well in production when they live in the ocean and at times, scallops may be found on the shore but they are smaller in size compared to the ones that are deep inside the ocean.

They prefer to live in rocky or sandy or gravel surfaces which are typical of low-flow, depositional conditions.

Farmed scallops have a potential to be diseased at every stage of production, from the hatchery to grow-out; however, relatively few diseases have been reported in scallops.

The fact that farmed scallop grow-out systems are open to the natural environment and there is the possibility of pathogen exchange would normally result in a moderate to high risk of parasite or pathogen infection; however, the low or infrequent occurrence of scallop diseases, coupled with bio security measures that have been put in place at the farm, government and international levels, reduces the risk of parasite and pathogen infection to a low level.

Scallops are very sensitive to extremes in temperature and humidity; they will not tolerate fresh water rinses.

Grow-Out Location For Scallop Species

Grow-out operations are primarily located in coastal, inshore, sub-tidal environments which are generally considered to be of moderate habitat value.

The impact of farmed scallop operations on habitat is considered to be minimal, with the main concerns stemming from bio-deposition and mechanical harvest, such as dredging.

The marketable size scallops are usually raised in large cages within five to seven months and they grow from 4 – 9 inches (10.2 – 23 cm) long when fully grown. The grow-out of scallops in the natural environment has continued to be the most successful and economical method of production.

Scallop Spat Collection And Shell Fouling

Deploying a settlement substrate in places where larvae about to go through metamorphosis is present in high numbers and inside the spat bag is the settlement substrate. Each collector can hold 20 –30 square feet of substrate.

Scallops are largest in elevated cages, although growth in this treatment is not statistically different than in bottom cages.

Scallop size in both bag treatments is significantly smaller than both cage treatments. Tented bags support larger sized scallops than flat bags, but this difference is not statistically significant.

Shell fouling on scallops occurs in different ways which helps to determine the fully grown marketable scallop. They are reared in; elevated cages, bottom cages, tented clam bags and flat clam bags.

Lantern nets and pearl nets have the advantage of being light in weight and collapsible, so many can be transported at once; they are the standard gear in scallop-producing countries and provide good protection with good water flow, but must be frequently maintained against fouling.

Hanging cages can be used as well; though will likely need a small-mesh liner to accommodate small scallop seed.

Scallops live are threatened by ocean acidifications which impairs the ability to build up strong shells and this will make them not to withstand the harsh oceanic living conditions.

Scallop Spawning

Scallops spawn around July and August though they may be winter spawning as it is usually observed in January to March. However, this is observed in certain locations and it does not mean that in Southern African countries where scallop farming is practised, the spawning period is the same.

Scallops are typically set into nursery culture at 3mm–10mm shell height; removal from the spat bag allows juveniles to have more space and greater access to food and flow.

Pest And Predators

Scallops are subject to several pests and predators in the natural environment, particularly smaller size scallops. Lobsters and several crab species will readily prey on scallops, with starfish as perhaps the most devastating species, though much of this predation can be reduced in culture and with proper attention to husbandry.

Here are ten frequently asked questions (FAQs) about scallops:

1. What are scallops?

Scallops are bivalve mollusks (related to clams and oysters) known for their tender, sweet meat. They have two fan-shaped shells and a muscle (the edible part) that opens and closes the shell.

2. Are scallops healthy?

Yes! Scallops are low in calories, high in protein, and rich in nutrients like vitamin B12, magnesium, potassium, and omega-3 fatty acids.

3. What’s the difference between bay scallops and sea scallops?

Bay scallops are smaller, sweeter, and more tender.
Sea scallops are larger, meatier, and more commonly found in restaurants.

4. How do you cook scallops?

Scallops can be seared, grilled, baked, or even eaten raw (in dishes like ceviche). The key is to cook them quickly over high heat to avoid toughness.

5. Why are my scallops rubbery?

Overcooking is the main reason scallops become rubbery. They cook very fast—usually just 2-3 minutes per side when searing.

6. Should scallops smell fishy?

No! Fresh scallops should have a mild, slightly sweet, ocean-like smell. A strong fishy odor means they’re past their prime.

7. Are scallops sustainable?

Many scallop fisheries are well-managed, making them a sustainable seafood choice. Look for certifications like MSC (Marine Stewardship Council).

8. Can you eat the orange part (roe) of a scallop?

Yes! The roe (also called coral) is edible and has a slightly richer, brinier flavor. It’s common in some cuisines but often removed in the U.S.

9. Why are some scallops wet-packed vs. dry-packed?

Wet-packed scallops are treated with a preservative (like sodium tripolyphosphate) to extend shelf life but can retain extra water.
Dry-packed scallops are untreated, more natural, and sear better.