Nutritional values (for 100g) :
23.2g
Proteins
Details
1.6g
Lipids
Details
120Kcal
Calories
Details
Scallops
Pecten maximus, Pecten Jacobeus
Much sought after by gourmets, the scallop is recognizable by its size, its color which can range from pink to orange-brown, and especially the flat shape of one of its valves. In water, it usually buries itself in sand and can move quickly in small leaps, clicking both valves. In France, its fishing is highly regulated and is only permitted from October to May.
Suave, slightly sweet, the scallops are extremely fine. Most often roasted, poached or pan-fried where it takes on a beautiful caramel color, this delicate nut is also eaten raw in carpaccio. Careful not to mask its subtle aromas with too strong seasonings! Its coral is also consumed.
The scallops are rich in quality protein and omega-3. It also has high concentrations of minerals: phosphorus potassium, calcium, selenium and iodine.
Very much alive in its shell, it will react as soon as you touch it. The shelled nut is off-white and slightly iridescent. It is altered if it is yellow or brown in color.
- Alive: in tank or dry
- Fresh: whole
October to May
Brittany (Morlaix, Brest, Saint Quay)
Fishing, fishponds
Whole alive :
2 kg or 8 kg
- Kg / wooden tray
- 5-7 pieces / kg
- Lot in kg: x6 kg or x12 kg
Nutritional values (for 100g) :
23.2g
Proteins
Details
1.6g
Lipids
Details
120Kcal
Calories
Details
