Hervey Bay Seafood

In Australia, one of the two main species of scallop is the Hervey Bay Scallop, otherwise known as the saucer scallop. It has a smoother rounder shell and is renowned for their freshness, texture and sweet taste. Scallops on the half shell can be steamed with Asian flavours and sauces, grilled with mornay sauce, butter, herbs and lemon.

Very fresh scallops can be eaten raw as sashimi and complimented with fresh flavours. The scallop meat is also famously made into scallop mornay and can be added to seafood chowders, stir fries, pastas and pizza. 

Hervey Bay Scallop Ceviche by Dan and Steph


  • 12 Hervey Bay Scallops
  • 2 limes zest & juice
  • 1 tsp sesame oil
  • 2 tbsp light soy sauce
  • 1 garlic glove grated
  • 1/4 red onion finely chopped
  • 1/2 red chilli finely sliced
  • fresh or micro coriander


  1. Slice the scallops in half & layer them onto your plate/platter.
  2. In a bowl, mix together the lime juice and zest, sesame oil, garlic and soy sauce & then pour over the scallops carefully - the entire scallop doesn't need to be covered in sauce. Allow to ceviche for 15-20 minutes.
  3. Then top to serve - scatter over red onion, chilli & coriander to finish.

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