Scallop

scallop

(Pecten Jacobaeus)

The St. Jacobs shell is a striking appearance with its beautifully shaped pinkish fan shell of 10 centimeters in diameter. They are caught from Norway to the Mediterranean Sea. In the trade, the shell is also called Coquille St. Jacques.

The shells are uneven, the upper (left) shell is flat and brown-pink in color. The lower shell is hollow and white to soft pink in color, with 15 to 17 large, rounded ridges.

Taste

Only the white meat (the 'pil' or 'noix') and the orange roe (the 'comb' or 'corail') are eaten. Orange roe scallops are a delicacy and the price of which can be considerable. These scallops are available between the end of January and March.

Method of preparation

Grill, bake and briefly stew.

Nutritional values

17.5g protein, 5g fat.

Alternative

Avoid / Catch

Atlantic Ocean, from South Norway to the Iberian Peninsula. Also in the North Sea, but not on the Dutch and Belgian coast.

Fish fact

The roe of the scallop is sold fresh. These shells are the most expensive and coveted. The supply of this is between January and March.

More information

No info.