Pen Shell
Pinna Rugosa (Pen Shell Clam/Scallop, Hacha China)
Pen shells are large, fan-shaped bivalves whose main culinary value is the firm, sweet adductor muscle—similar in use to a scallop, but typically larger and a bit more robust in flavor. They’re a specialty item in Mediterranean and Asian cuisines, excellent for quick searing, grilling, or slicing into elegant raw or lightly cured dishes.
Range
Sea of Cortez
Method of Capture
Diver, Hand Rake
Seasonality
Year-round, yet sporadic
Size Range
The meat is the size of a half-dollar.
Sustainability Consideration:
Because some pen shell species have experienced pressure from overharvest and habitat loss, many regions now treat them as a limited, closely managed resource. Small-scale, diver-based fisheries and carefully monitored harvests reduce bycatch and help protect sensitive seagrass and soft-bottom habitats.
Monterey Fish Market focuses on responsibly sourced product from regulated fisheries and reputable importers, treating pen shell meat as an occasional specialty, not a high-volume commodity.
Flavor & Texture:
- Flavor: Sweet, rich, and slightly briny, with a fuller shellfish character than mild bay scallops and a clean finish
- Texture: Firm and meaty yet tender when cooked properly; holds its shape well in high-heat cooking and thin slices alike
It’s a good choice when you want something scallop-like but a bit more robust.
Seafood Cooking Tips
Pen shell meat can be treated much like a premium scallop, with the same “don’t overcook” rule:
- Quick sear – Pat dry, season lightly, and sear in a very hot pan with a thin film of oil or butter until golden on the outside and just opaque in the center.
- Grill – Brush with oil, season simply, and grill over high heat, turning once; finish with citrus, herbs, or a light sauce.
- Crudo / sashimi-style (when appropriate and properly handled) – Slice thin, dress with good olive oil or neutral oil, citrus or mild vinegar, and a bit of salt and herb or chile.
- Pasta or rice dishes – Sear first, then slice or dice and fold in at the end so the pieces just warm through.
As with scallops, overcooking will make the meat tough. Pull it from the heat as soon as it turns opaque and just firms up.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
