It’s that perfect time of year again for gorgeous, plump Queen Scallops.  They are at their best harvested between July and December, when the waters are cooler. 

Paul has been hand-diving for these delicious gems off Kangaroo Island for over 12 years – one of only three people who hold a license in all of Australia.

Characterised by horizontal bands of light purple colour on the outside of the shell, and a vivid dark purple on the inside, each Queen Scallop has a delicious little lump of firm and moist meat with a rich sweet flavour inside its shell.  

A treat for any menu – start your planning now!