A chance discovery in the waters off the UK has sparked a quiet revolution in sustainable shellfish fishing. The Disco Scallop Collective, a partnership of engineers, marine scientists and food innovators, is transforming how scallops are caught – and how they reach plates –through a low-cost, environmentally friendly pot-fishing method.
The story began with a simple, unexpected observation. Scallops were being caught in LED-lit crab pots, an anomaly that caught the attention of fisheries scientist Rob Enever and the Fishtek Marine team. “Discovery really is the word,” said Rachel Walker of the Disco Scallop Collective. “When Rob realised scallops were entering LED-lit pots, he immediately sensed the potential. But it wasn’t until he met restaurateur Lee Cash at Blue Earth Summit that the concept for Disco Scallops as a product began to take shape.”
The duo recognised that without a way to distinguish pot-caught scallops from dredged scallops, the innovation risked being lost. Walker explained, “There would be no story, no value-add, no incentive to change. To make it work, the entire supply chain had to be reimagined to protect provenance and prove the difference.”
This reimagining is critical given that around 95% of UK scallops are caught via dredges – a method notorious for damaging seabeds. Convincing fishermen to adopt the new LED-lit pots has required more than just presenting a technological solution. “Reactions have been varied,” Walker told WF. “Among fishermen, it’s about mindset. Those seeing real results are curious, methodical and ready to adapt how they operate. With catches of crab and lobster diminishing, the scallops offer a way to diversify and take pressure off those stocks.”
Chefs onboard
Restaurants, too, have been approached thoughtfully. But by focusing on building supply before pushing demand, the Disco Scallop Collective has attracted chefs who care about provenance. Walker added, “We are being approached by many restaurants that see the potential in a product with provenance and in a story their guests will genuinely care about.”
Among these, leading UK seafood restaurant group Rockfish has championed Disco Scallops on its menus, emphasising both flavour and sustainability. Restaurateur, Food Writer and CEO of Rockfish Mitch Tonks said that when he first heard about them, he was genuinely excited.
“Low impact, good for fishermen diversifying from crab and lobster, and the scallops swim into the pots themselves, so there’s this element of natural selection, where no single area is obliterated like other methods.”
Tonks continued: “I thought the better flavour claims were too good to be true, but they really do taste better, and it’s not hard to see why when we consider the way that these scallops have been caught, feeding under the light right until the moment they’re hauled.
“They’ve been incredibly popular, both in our restaurants and for home delivery via our online seafood market. Rockfish customers care about sustainable seafood with provenance and a future, and with Disco Scallops, we can give them both,” he said.
Operational differentiator
The idea behind Disco Scallops is very simple: Exploiting the scallops’ sensitivity to light, and by using the ScallopLight system to mimic these naturally attracts the scallops. Meanwhile, the ScallopEye was designed to optimise the swimming behaviour and maximise retention in the pot.
Fuel use is also reduced since pots can be deployed from smaller, inshore vessels, translating to lower carbon emissions and operational costs. A further key strength is the project’s accessibility – the LED-lit pots can be retrofitted for a very modest £38.
“It’s efficient, especially for such a potentially game-changing innovation,” Walker said. “But for many small-scale fishers, the upfront cost can feel like a gamble. Success depends on persistence, local knowledge, and trial and error.”
Even so, the approach offers up both economic and environmental gains. The method reduces seabed damage, encourages responsible fishing practices, and opens opportunities for fishers to differentiate their product in the marketplace – premium scallops, branded as responsibly caught, command higher prices in local and restaurant markets.
“The gear’s affordability definitely helps, and we’re actively working to support as the project scales,” Walker said.
“I don’t think I would be going if I didn’t have scallop potting this year. It feels a bit apocalyptic right now, so it really has been a saving grace to have these pots, to have something to lean back on,” Lyme Bay fisherman Sam Shucker said. “It’s all good having the method to cultivate scallops in this way, but it doesn’t make a difference if no one is buying - or paying more for - the product. We’re fortunate that Rockfish are supporting the Disco Scallops project – they are a great market because they’re helping the end consumer understand what they’re buying and where the value is.”
Savvy storytelling
A crucial part of the Disco Scallop approach is branding. The name itself is catchy, purpose-built for storytelling, and designed to spark curiosity.
“Sustainability isn’t exactly sexy, so it’s more important than ever to stand out,” Walker said. “Would this many people be talking about ‘pot-caught scallop’ otherwise? The name grabs attention, sparks imagination, and opens up questions. The story inspires, and the science backs it all up: ongoing sustainability studies, tested and refined engineering, and, crucially, a scallop that simply tastes better.”
By marrying science with storytelling, the Disco Scallop Collective has created a product that appeals to both ethical consumers and chefs seeking premium, traceable seafood. Walker stressed that credibility remains paramount. “Branding and big ideas mean nothing without serious scientific backing,” she said. “Everything works in tandem: attention-grabbing names, compelling stories and rigorous science.”
A blueprint for security
Noting that some of the most successful fishermen operate within and around designated Marine Protected Areas (MPAs) – sites that have been off limits to trawling and dredging for 10 years or more, the Disco Scallop Collective underlined the fact that fisheries legislation highlights the importance of supporting low-impact fishing methods. As such, it’s important that fisheries management supports the growth of these low impact methods, recognising the benefits that they provide for sustainable seafood, marine ecosystems and local economies, it said.
“It’s about creating a pathway where environmental responsibility and economic opportunity coexist,” Walker said. “By proving that sustainability can deliver both better seafood and a viable business case, we hope Disco Scallops will inspire similar innovations across the sector.”
From an accidental discovery to a market-ready sustainable seafood product, the Disco Scallops initiative demonstrates how ingenuity, collaboration and a focus on both environment and provenance can change the way fish is caught and the way it is eaten. And, for the fishermen themselves, the technology offers a vital financial lifeline – giving them higher incomes and greater resilience in the face of regulatory and market pressures
Five facts about Disco Scallops
1. LED-powered innovation – Scallops are attracted into specially retrofitted pots using LED lights, eliminating seabed damage caused by traditional dredging
2. Affordable and scalable – Each pot costs around £38 to retrofit, making the method accessible to small-scale fishers while delivering both environmental and economic benefits
3. Provenance matters – The Disco Scallops system ensures traceable, pot-caught scallops, giving consumers confidence in sustainability and quality
4. Environmental gains – The method preserves marine habitats, reduces bycatch, and lowers fuel use, contributing to a smaller carbon footprint
5. Culinary appeal – Restaurants value the product for its superior taste, story, and sustainable credentials, making it a premium seafood option
