Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2024 All rights reserved

Is eating scallops during the holidays really a good idea?

Is eating scallops during the holidays really a good idea?

Ingrid Boinet | 12/9/24, 4:17 PM

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

3 non-alcoholic aperitifs to focus on this holiday season News & Events

3 non-alcoholic aperitifs to focus on this holiday season

The end-of-year festivities are synonymous with tradition, but also with a desire for renewal. By offering original non-alcoholic beverages to your guests, you can break the mould and create a surprise.
News & Events
Maison Michodière: Hélène Darroze's new Paris showcase News & Events

Maison Michodière: Hélène Darroze's new Paris showcase

Hélène Darroze inaugurates Maison Michodière, a new address combining research laboratory and tasting room in Paris. Find out more about this new venue and its offerings.
7 restaurants for a dream Christmas News & Events

7 restaurants for a dream Christmas

Looking for an unforgettable Christmas in 2024? Here are seven restaurants across France offering a festive menu to share with your loved ones.
Centerpieces: the finishing touch for unforgettable meals Food & Health

Centerpieces: the finishing touch for unforgettable meals

The centerpiece, a discreet but essential star of large-scale receptions, is more than just an aesthetic detail. Elegant or imposing, it catches the eye and sets the mood. They embody centuries of stylistic and cultural evolution, especially at festive occasions, where a table without them would be a veritable decorative scandal.
Would you like some more caviar? Food & Health

Would you like some more caviar?

How to enjoy caviar? On blinis or toast? Barely topped with a cloud of sour cream, a hint of butter - unsalted, unfortunate! or Russian-style with malossols? Purists will tell you that this rare egg needs no artifice. All it needs is a special spoon..

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners