Sconser Scallops
Nestled in the dramatic landscapes of the Isle of Skye, where ancient mountains meet pristine waters, lies a remarkable story of innovation, dedication, and culinary excellence. For nearly four decades, David Oakes has been perfecting an art form that connects the wild beauty of Scottish waters directly to the plates of discerning diners worldwide.
Established almost four decades ago in 1988, Isle of Skye’s Sconser Scallops is the only scallop farm of its kind in Scotland to pioneer the cutting-edge husbandry of twice-dived shallow water finished king scallops.
Proprietor of Sconser Scallops, David Oakes, noticed that scallops strived all their lives to migrate into the shallows, where the nutrients are richest, enabling them to achieve maximum fecundity, but for David, this means they grow to the best that they can be.
This very special scallop is unique to Skye. It is finished and grown sustainably in Sconser Scallop’s seabed fishery in the island’s Loch Sligachan (Gaelic for ‘Place of Shells’).
Sconser Scallops now grow the finest king scallops in the world. Because they are diver-harvested and delivered ‘live in shell’, you know that scallops from Sconser will be as nature intended, and not shrink or fill the pan with water as you cook them.
All Sconser Scallops are sold to customers on the Isle of Skye, including their longest-standing customer, The Three Chimneys at Colbost on the shores of Loch Dunvegan.
Scallops from Sconser take around seven years to grow to their full size of around 130mm. They spend the first three to four years at a depth of 20 metres, before being moved to shallower waters to finish growing in Loch Sligachan.
The distinctive narrow mouth of Loch Sligachan increases the tidal flow and the low wave energy protects it from the elements, providing the ideal sheltered breeding ground for the scallops to grow.
This unique farming method and nutrient rich waters of Loch Sligachan give Sconser Scallops their distinctive texture, flavour and appearance. Their natural straw colour also differentiates them from their deep-water cousins.