Coquille St Jacques

 

 

coquille saint Jacques Scallops

                          Pecten Maximus

The  french name "Coquille Saint Jacques" refers to the Atlantic one (pecten maximus) and to the mediterranean one (pecten jacobeus) but is also used for other species of Chlamys or Placopecten families. To make sure this is the real specy, the denomination must be followed by the the latin name.

The season goes from November to March with a total production of 10500 tons  a year in France.

The yield to get a nut with the roe on ( noix de Saint Jacques ) is about 10 to 15%.

Nutritional profile

Calories Kcal/100g        77.5 kcal
Proteins                       19.5%
Fat                              0.5-1%
Cholesterol                   50mg for 100g

Description 

Size Presentation Price
large whole alive with the shell on please contact
large fresh nuts with the roe on please contact

Recipe

Brown the diced nut and coral in butter with chopped onion and shallots. Dampen lightly in white wine, put in a little chopped parsley, add bread crumbs and let cook for 7 to 8 minutes. It should have the consistency of a light sauce. Remove from the heat, butter lightly and place into shells. Sprinkle on large bread crumbs, sprinkle on melted butter and grated cheese and broil.

 

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