King scallops | Brittany tourism

Sustainably caught, they boast a subtle taste, incomparable flavour and invaluable nutritional properties with just the right amounts of omega-3 and minerals… Scallops certainly have it all!

At a glance

Where are scallops fished?

Saint-Brieuc Bay is still the most abundant bed fished by fleets (over 200 boats in all!) from Erquy, Dahouët, Légué, Saint-Quay-Portrieux, Paimpol and Loguivy-de-la-Mer. Also to be found in Morlaix Bay, the Roadstead of Brest and Quiberon Bay, the famous molluscs are hunted down by boats known as “coquilliers”, equipped with dredges, kinds of large rakes that are towed along the seafloor. A few rare professionals also possess much-coveted scallop diving permits.

What’s the best time of year to enjoy scallops?

They’re never better than when they’re fresh! The scallop season runs from 1 October to 15 May. Fishing periods limited to a few hours a week, strict quotas, minimum shell size (11 cm in diameter)… scallop fishing obeys specific rules so as not to exhaust the resource. A perfect example of sustainable seasonal fishing!

Scallop Festivals

Every year in April, Erquy, Paimpol or Saint-Quay-Portrieux take their turn to celebrate the scallop during a major two-day festival. On the menu: sea outings, street theatre, parades of brotherhoods and, of course, tasting sessions to close the fishing season in style!
Every year in late October, to mark the start of the fishing season, there’s also the new Scallop Festival held at Erquy’s fish market, with plenty of tasting sessions included, and the Scallop Festival at the port of Légué in Saint-Brieuc-Plérin, with sale of scallops, street food and cooking demonstrations.

Scallop Festivals

Did you know?

The scallop became the symbol of the Way of Saint James of Compostela. Pilgrims collected them on Galatia’s beaches and brought them proudly back home as proof of their journey.
The term “scallop” is also used for saltwater clams, which are certainly delicious but not as big and less subtle than actual scallops. To avoid making a mistake, find the scallops’ scientific name when you purchase them: “pecten maximus”!

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How do you prepare scallops?

Before eating your precious scallops, you’ll need a helping hand to open their shells  and to trim and clean them: the video opposite will show you how to do it all. And, by the way, don’t look for coral in scallops from  Saint-Brieuc Bay… There isn’t any! Thinly sliced and served as a carpaccio, baked, pan-fried, seared or poached, scallops lend themselves to a whole range of preparations. A pitfall to avoid? Overcooking, which dries them out and makes them stringy. Le Fumoir de Saint-Cast sells lightly smoked shucked scallops. Outstanding!

Where can I enjoy scallops in Brittany?

Everywhere! During the season, most restaurants, bistros and gourmet eateries put this shellfish star on their menus…

In Saint-Brieuc, at the Aux Pesked restaurant, chef Mathieu Aumont exalts them in this recipe for scallop tartare containing apples and quinces, cider vinaigrette, camelina oil and fresh herbs.
Chez Brume in Rennes serves all kinds of fish depending on arrivals and consequently on the season. So scallops are on the menu from October to April!