Shellfish · Atlantic coast
Pecten maximus
● Healthy stock · MSC-certified in Saint-Brieuc
The queen of the Breton sands: a shell with a fan of ribs and inside a white, sweet muscle, the ‘noix’. In the Bay of Saint-Brieuc it has been fished under strict rules for decades, and it works: the stock there is large and healthy.
| Habitat | Sandy and gravelly seabeds in shallow coastal waters |
| Size | Minimum landing size in Saint-Brieuc 10.5 cm, adults up to about 15 cm |
| Season on the plate | October to April |
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Ecological profile
| Identification | Fan-shaped shell with broad ribs and two ‘ears’ at the hinge; the lower shell is curved, the upper one flat |
| Inside | A white adductor muscle (the noix) and an orange-and-white roe (the corail) |
| Diet | Filters plankton and organic particles from the water |
Where can you find them?
Difficulty: ●●●●● Difficult
In the wild you only see them as a diver. On the quay and at the market you see them everywhere in season.
| Brittany | The Bay of Saint-Brieuc, with the ports of Erquy, Saint-Quay-Portrieux and Paimpol |
| Normandy | The Bay of the Seine, France’s largest scallop ground |
| Tip | In season, go to the harbour in the afternoon when the boats come in |
Did you know a scallop can ‘swim’? By clapping its shells open and shut it squirts out water and jumps away from starfish.
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Behaviour & seasons
The king scallop lies half buried in the sand, flat side up. Along the edge of its mantle sit dozens of tiny eyes that detect movement and shadows. In summer, when the water warms up, it reproduces. During that period the fishery is closed, so the shellfish can rest and grow.
| Early October | The fishery opens, a festive moment in the harbours |
| November – December | Peak season, just before the holidays |
| April | End of the season, celebrated with the Fête de la Coquille |
| Summer | Reproduction and rest: no fishing |
When to eat them?
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
| season | closed · reproduction | season · peak | |||||||||
■ Plenty fresh ■ End of season ■ No fresh catch
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From sea to plate
In the Bay of Saint-Brieuc fishermen may only fish on set days and hours, with a daily catch limit per boat and a minimum size of 10.5 cm. The shells may not be opened on board; they are landed alive and whole. It was the first scallop fishery in France to earn the MSC label for sustainable fishing.
Buy them alive and in the shell if you can: the shell should be closed or close when you tap it. Frozen scallop meat in supermarkets often comes from other species and from distant seas.
These are general seasonal and preparation guidelines, not official fishing rules or a food safety guarantee. Check local regulations and reliable sources.
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Recipe & tradition
Seared scallops in brown butter
| Shellfish | Fresh scallop meat, patted dry, at room temperature |
| Method | In a smoking-hot pan with a little butter, 1 to 1.5 minutes per side; leave translucent inside |
| Finish | Brown butter with a squeeze of lemon and fleur de sel |
| Serve with | A purée of parsnip or cauliflower |
The shell takes its French name, Saint-Jacques, from the pilgrims to Santiago de Compostela, who carried it as a sign of their journey. Shells still mark the route today. In the Bay of Saint-Brieuc, the ports of Paimpol, Erquy and Saint-Quay-Portrieux take turns each April to host the Fête de la Coquille Saint-Jacques, with tastings and music on the quay.
These are general seasonal and preparation guidelines, not official fishing rules or a food safety guarantee. Check local regulations and reliable sources.
Frequently asked questions
Questions about the king scallop
When is scallop season?
In France from early October to April. In summer the fishery is closed for reproduction.
What is the difference between noix and corail?
The noix is the white adductor muscle, the part most people eat. The corail is the orange-and-white roe; in France it is often eaten too.
Are scallops from Saint-Brieuc sustainable?
Yes, the fishery is strictly regulated and holds the MSC label. The stock is large, although researchers expect smaller catches for the 2027/28 season.
Why is it called Saint-Jacques?
After the apostle James (Jacques in French): pilgrims to Santiago de Compostela wore the shell as a sign of their journey.
