Cooking & Handling Tips

Scallops are little plump bundles of succulent joy! Some say the Princess of the Sea!

And if there is any ocean treasure that you should not over cook it is the scallop.

The DO NOT OVER COOK rule is the most important consideration when you are cooking seafood be it scallops, prawns, whiting – in all seafood cooking, the challenge is NOT TO OVER COOK.

If in doubt take it off, you can always replace in the pan if you think it is not cooked, and remember it continues to cook once you have taken it off the heat.

Incontro Chef Peter Manifis is renowned for his seafood knowledge.

"One Sea fresh scallops are so beautiful they need nothing else but to be seared in a little bit of olive oil for 30 seconds each side, and in the last 10 seconds add a tiny bit of butter for caramelization!"

You can also watch a video made by Peter Manifis and Don Hancey on poaching scallop and prawns:

Visit the WA Fishing Industry Council Website for more seafood -
Cooking videos:

Handling seafood

  • Keep fresh seafood cool.
  • Ask your supplier for some ice, or carry a chill pack when you shop for fresh seafood, and use an insulated bag to carry seafood home.
  • Always unwrap fresh seafood and put it on a plate, cover with cling film and keep in the refrigerator. Fish will happily keep for up to three days in the ‘fridge.
  • Put frozen fish in the freezer as soon as possible.
  • The three things to remember …keep it clean, covered and chilled!

One Sea fresh scallops

Sashimi Rottnest Island Scallop