International
Is eating scallops during the holidays really a good idea?
Although scallops are a staple of Christmas meals, it's not exactly the ideal time to eat them. We explain why.
As the festive season approaches, fishmongers' stalls and supermarket shelves are decked out with mouth-watering scallops. Fried or raw, as an appetizer or main course, this exceptional seafood lends a refined air to any table. Yet it's not at this time of year that true gourmets select their scallops.
An exceptional dish
Like oysters, scallops are an expensive seafood delicacy enjoyed at exceptional times of the year. " Historically, scallops have always been considered a festive and luxurious dish. During the festive season, demand increased, but there weren't many scallops, so prices rose mechanically ", recalls Dominique Lamort, Calvados quality/sustainability manager at Normandie Fraîcheur Mer.
Today, harvesting, transporting and preserving shells means they can be enjoyed all year round. But is this a good idea? " Fishing is authorized from October 1ᵉʳ, but at this time, the shell has just laid eggs, is in shock and needs to restore its coral and nut. And when April and May arrive, the coral grows. It then pumps energy into the nut, which interferes with the quality of the latter ," continues Dominique Lamort.
... to be enjoyed at the right time
But when to eat scallops? They may be enjoyed in December during the festive season, but it's actually a little later that the seafood really reveals all its finesse. " The real scallop season starts in mid-December, but for me, the best time to eat scallops is in January and February ", explains Dominique Lamort, " qualitatively, that's when they're at their best and the coral is the most balanced in relation to the size of the nut ".
By tasting them at Christmas, we run the risk of missing the apotheosis of flavor and texture for which scallops are renowned. Waiting a few extra weeks not only allows you to enjoy a scallop at the peak of its gustatory quality, but also to respect its natural rhythm.
These news might interest you
When chefs take to the high seas
Cruise ships and gastronomy form a well-known duo. Both have been sailing the horizon since the early 20th century. Today, while the sector seems to be experiencing neither crisis nor slowdown, cruise lines are increasingly calling on chefs whose careers are already well established on land, to appeal to an inevitably volatile clientele.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
