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Scallops

The white pearl of St Brieuc bay

Fall in love with the gourmets’ favourite !

Coquille Saint Jacques de la Baie de St Brieuc ©N. Job

The scallop, or Pecten Maximus, occurs naturally in the Channel, the Mediterranean and the North Atlantic. Because of their specific local habitat, scallops from the Bay of St Brieuc contain no coral. There are so many delicious way to prepare this gastronomes’ favourite: grilled, pan-fried, marinated, carpaccio... Indulge yourself !

 

Where to find scallops ?

Available at local fishmongers and markets.

From 1st October to 14th May you can go shellfish gathering at times of the grandes marées when the tidal coefficient is high.  Please make sure to respect the regulations regarding size (minimum 11cm) and quantity (maximum 30 scallops per person per day, gathered or dived).

Chef’s tip

1 minute on each side ! That’s all it takes to cook a scallop in a hot pan ;)

Coquille Saint Jacques de la Baie de St Brieuc ©N. Job Coquille Saint Jacques de la Baie de St Brieuc ©N. Job
Coquille Saint Jacques de la Baie de St Brieuc ©J. Piriou Coquille Saint Jacques de la Baie de St Brieuc ©J. Piriou
Coquille Saint Jacques de la Baie de St Brieuc ©A. Lambert Coquille Saint Jacques de la Baie de St Brieuc ©A. Lambert

Other fine local produce

Coco de Paimpol ©C. Le Brun

Coco de Paimpol haricot bean

A recognised mark of quality

The coco was the first fresh vegetable to be awarded Protected Designation of Origin (AOC) status
Homard bleu ©S. Bourcier

The blue lobster

The capital of the blue lobster is Loguivy !

The king of shellfish, the famous ‘Loguivy blue’ is the authentic Breton lobster, recognisable by its beautiful colour.

Huître creuse de la Baie de Paimpol ©Ferme Arin

The hollow oyster

To be enjoyed all year round !

A total indulgence of taste with this mouthwatering shellfish from the Bay of Paimpol !