Qualicum Scallops and Shellfish on the Coast

Qualicum scallops carry the name of a stretch of coast, around Qualicum Beach, that has become one of the island's shellfish centres. The scallops grow in the cold waters of the Strait of Georgia, in nets hung beneath the surface. Buy from licensed sellers, ask the cook whether they are fresh or frozen and eat them mild and sweet.

Oceanside shellfish at a restaurant is fresh, plainly cooked and priced by the season. Ask the cook where the scallops came from, and note the cooking, the sides and the day.

Island Scallops began in Qualicum Beach, with research from a federal station in Nanaimo. Deep Bay oysters are part of the story, and some operations offer tours or retail sales.

What are Qualicum scallops?

Scallops grown in the cold waters of the Strait of Georgia, in nets and lines hung beneath the surface. The animals are raised from tiny seed in a hatchery and moved to the sea to grow. The result is a sweet, tender scallop with a firm texture. Local farms sell them live, in the shell or shucked.

How did Island Scallops begin?

In Qualicum Beach, with research from a federal station in Nanaimo and a plan to farm scallops instead of fishing them. The company has hatchery, farm and processing operations, and is described as a supplier of seed to growers around the world. The business has faced setbacks, including a die-off blamed on ocean acidity, and has continued.

What are Qualicum Bay scallops like to eat?

Mild, sweet and juicy. A fresh scallop needs only a hot pan, butter and a minute on each side. It should be golden outside and just opaque in the middle. Overcooking makes it rubbery. Serve with lemon, greens or pasta. Raw scallops are a delicacy, but buy from licensed sellers and follow food safety advice.

Is there Vancouver Island scallops beyond Qualicum?

Yes, in the markets and restaurants of Nanaimo, Courtenay and Victoria, though supply depends on the season and the farms. Wild scallops are harvested in some areas, and rules differ. Ask the seller where the scallops came from, and whether they are farmed or wild. The Nanaimo seafood guide describes the next city south.

Are Deep Bay oysters part of the story?

Yes. Deep Bay sits about twenty kilometres north of Qualicum Beach, and the Vancouver Island University station there studies shellfish farming in the sound. The bay's oysters are grown on lines and beaches. The Comox Valley oyster guide covers the larger sound just north of it.

What is Oceanside shellfish like at a restaurant?

Fresh, plainly cooked and priced by the season. Menus list scallops seared with butter, steamed mussels and clams, oysters on ice and chowder. A restaurant that names the farm is proud of its supply. Ask the server what came in this week, and order that. Share a plate to taste more.

How do you buy shellfish safely?

From licensed sellers, kept cold, eaten fresh. Harvest areas are monitored and closures are posted when there is risk. People who are pregnant, elderly or have weakened immunity should talk to a doctor about raw shellfish. Cook shellfish if in doubt, and discard any with cracked shells. Never harvest from a closed beach.

Can you visit a farm?

Some operations offer tours or retail sales, and the university station has been open to visitors at set times. Check each place's own page before you drive, because farms are working businesses and hours change. Wear boots, and be ready for wind. A farm visit is the best way to understand what you are eating.

How do you rate a plate of scallops?

Name the cooking, the sides and the day. "Pan-seared scallops with lemon butter, a Thursday at seven, sweet, just cooked, small portion" is a rating that helps. Add the Fresh Seafood tag when it fits. A photo of the plate is welcome. Rate honestly, and avoid claiming freshness you cannot verify.

How can you keep your shellfish notes?

Rate each stop in the Mosey app, then collect the best of them in a list called Oceanside shellfish. Invite friends through a link, and tag the people you ate with so they can add their view.

What are good questions for the cook?

Ask whether the scallops are fresh or frozen, farmed or wild, and where they came from. Ask how they are cooked and what is on the side. A cook who knows the answers is proud of the plate. If the answer is vague, order something else. Write what you learn in your rating, because it helps the next diner decide.

Are scallops sustainable? Farming is generally gentler than trawling. Ask your seller.

Are they good for allergies? No. Avoid shellfish if you are allergic.

For the rest of the coast, read the Qualicum Beach restaurants guide, and for the province start at the Food in British Columbia page. Other provinces are in the Canadian food guides.

After a plate from the cold water, get the Mosey app, rate the scallops by name and share the list with the friend who orders them every time.