Sea scallops are called giant scallops in some areas, where they are known as the King of Scallops. Their Latin name is Placopecten magellanicus and they can be found in the eastern North Atlantic from northern Gulf of St. Lawrence and northern Newfoundland to Cape Hatteras, North Carolina. The sea scallop is a bivalve--it has two valves or shells. Both are round, almost equal in diameter, and held together by a small, straight hinge and the adductor muscle. The lower valve is white or cream in color and the upper is usually reddish. Inside these shells is the "meat" (the adductor muscle), which is the part of the scallop commonly eaten in North America.

Reproduction:

Sea scallops usually spawn in late summer or early fall. Eggs and sperm are released in what looks like a white or orange cloud in the water. Fertilization of the eggs is external.

Life Cycle:

A few hours after fertilization, the embryo develops a small cilia and starts to swim. Within 48 hours, it develops into a trochophore larva. It feeds on small phytoplankton cells and soon develops a larval shell with a distinct D shape. At this stage the scallop is called veliger larvae and it swims, feeds and grows. In four to five weeks it reaches the pediveligar stage and is 0.4 mm long. It finds a place to settle, anchors itself securely and grows into a mature scallop.

Feeding Habits:

In shellfish farms, sea scallops feed on phytoplankton and other particles. The food is captured by the gills and transferred to the labial palp (located at the forward end of the gills) where it is sorted for digestion.

Growing Techniques:

Sea scallop farming is a process that goes through certain steps. First spat are collected from the wild or from hatcheries. The juvenile scallops are then grown in hatcheries and suspended on long lines using fine mesh lantern nets or pearl nets. The final step is to grow them out in the ocean. A number of methods can be used. One is Chinese lantern nets. Another technique involves passing loops through small holes drilled in the outer edge of the scallop shell and hanging them from the long line. Water proof adhesives are a third option and growing scallops on the sea floor (bottom culture) is the fourth. Growth varies from site to site, but with suspended culture, scallops usually take 18 months to two years to grow to market size.

Farming Areas:

The eastern shore of Nova Scotia from the Strait of Canso to Halifax has clean, cold water that currently supports sea scallop culture. The south shore area from Halifax to Yarmouth is known for its good currents and warm water temperatures, factors that also support sea scallop farming. Additionally, coastal areas of Cape Breton hold promise for farming the sea scallop in the future.

Conclusion:

For more information, contact Aquaculture (aquaculture@gov.ns.ca).

Nova Scotia Fisheries and Aquaculture
P.O. Box 2223
Halifax, Nova Scotia
Canada B3J 3C4

Phone: (902) 424-0356
Fax: (902) 424-4671