Australia's commercial scallop catch comes mainly from Bass Strait (TAS/VIC) and Hervey Bay (QLD). Roe-on, premium, and very different from imported product.
Australian Scallops is exclusively wild-caught.
Australian Scallops is most strongly associated with these 5 Australian regions:
How Australian Scallops compares to imported equivalents on the headline nutrients consumers care about.
When to enjoy Australian Scallops at its peak.
Four go-to preparations for Australian Scallops that respect the fish — short cooks, clean flavours, no over-doing it.
Slice raw, dress with citrus + sea salt + olive oil.
Bone-dry, hot pan, 60 sec each side, butter + lemon to finish.
Paper-thin, lemon + olive oil + capers + chives.
Steamed in shell, hot peanut oil + soy + spring onion.
Roe-on Australian scallops from Bass Strait and Hervey Bay vs imported scallops from Asia, USA, and Peru — often water-injected.
Typically imported from: Japan, China, USA, Peru — often roe-off and water-injected
Look for "Australian Roe-on Scallops" or "Bass Strait Scallops" — never water-injected.
From 1 July 2026, every restaurant menu in Australia must show A (Australian), I (Imported), or M (Mixed) for each seafood dish. Read the law →