We have two main species of scallops in Australia: commercial and saucer.
Commercial scallops (previously called king or sea scallops), mainly from Tasmania, have creamy-coloured flesh and are generally sold with their tasty orange roe attached; their ridged, oval shells are pale pinky-red.
Saucer scallops (previously called white or mud scallops), mainly from Queensland and WA, have firmer, whiter flesh; their thin, grey roe is removed when they are opened as it is not very appetising. They’re often sold still attached to their almost-round, smooth, reddish-brown shells.
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