Scallops are a popular type of shellfish. As a seafood, scallop can be divided in two parts : the scallop itself, white and meaty, which is the adductor muscle, and the red or white coral, which is the roe.
The true scallops are the Pecten Maximus. They are fished in North-East Atlantic and come from Normandy, Brittany, Ireland, England and Scotland. Other kinds of scallops, especially the Atlantic sea scallop (Placopecten magellanicus) and bay scallops, come from the United-States and Canada and are often mistaken for "Pecten Maximus" scallops, which are a bit bigger. To be kept, they must be larger than 10,2 cm.
In the Channel, scallops are catched with a dragnet, for they live on the sand and silt depths of the sea, up to -80 meters. French fishermen are the only ones to stop the harvest during the summer. The Normandy scallops can be sold under the appellation "Label rouge" since 2002 and 2009. They obey strict rules to provide to the consumers the best quality and freshness.The best time to buy and cook this seafood is between October and April.
To choose your scallops, be sure that they are alive when you buy them : the shells must be well closed or close when they are touched. Scallops are among the finest seafood and are often present for the celebration meals. They are also good for health. Low in calories, they contain good-quality proteins and very few lipid and carbohydrate. They can be cooked in many ways: with a creamy sauce, au gratin, simply fried with a knob of butter, crushed garlic and chopped parsley, or raw, in sushi, tartare or carpaccio. (Picture copyright : Normandie Fraîcheur Mer)
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