The scallop is a living mollusc that is buried several tens of meters under the sandy bottom. This filter-feeding animal feeds on plankton.
Fishing is regulated in France; the minimum authorised size is between 10 and 11 cm depending on the fishing areas and it can be sold certified: Red Label and MSC.
Raw or cooked, scallops are an affordable product and it is frequently present on tables during the end of the year celebrations. Quick cooking over a low heat preserves its flavor and smoothness.
This product is composed of a white part, the walnut, and depending on the season, an orange part, the coral. Scallops are high in protein and low in fat; its nutritional value varies according to the presence or absence of coral.
Live scallops can be kept for 2 days in the refrigerator. To ensure that it is alive before consumption, it is necessary to check that the shell closes quickly to the touch.
Mainly sold as nuts on the French markets, the yield is 15 to 20% on a whole shell.