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Giant Live Scallops


Scallops are characterized by offering two flavors and textures in one shell: the meat, called “scallop”, which is firm and white, and the roe, called “coral”, which is soft and often brightly coloured reddish-orange. Don’t mistake them with bay scallops or other non French products. Those scallops are carrefully sourced from 100% French artisanal fishing and follow strict catch quotas. You can use them for tartare, sushi, or sear them. They are undoubtedly the best shellfish.

  • Landing port : Normandy, Nord pas de Calais
  • Weight recommended for 1 person : 1kg
  • Storage : 2 days after the reception in the fridge. Remove the shell if you want to freeze it.
  • Vacuum-pack : No
  • Preparation: Live shell on

Price is per by kg (3 pieces by kg)




  •  North East Atlantic
  •  diver
  •  October to March
  • Latin name: Pecten Maximus
  • Important: before consuming raw or almost raw fish (quickly poached, superficially grilled…), you need to freeze it at least 24 hours at a temperature of -20°C or below.
  • Tips  : After receiving your order, you can put it straight away in a covered serving dish in the fridge . Eat within 2 days.
  • Freezing : All our fish are suitable for freezing excepted if clearly mentionned. The ideal is to eat them within 2 month. Take them out of the freezer and let them defrost in the fridge.
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