Fresh Scallops St. Jacques from France
Candy of the sea
Flown in fresh just for you
This product is on preorder and the next shipment is scheduled to arrive on Tuesday May 20 , 2025. Your delivery will be dispatched as soon as the product arrives.
TASTING NOTES FROM THE CURATOR
Scallops are often called “candy of the sea,” for their mild and sweet flavor. These fresh Scallops St. Jacques also have a slight nuttiness to them, reminiscent of hazelnuts or of almonds. Their texture is tender and buttery, similar to that of lobster and crab. This is a truly unique and delightful shellfish, and will shine beautifully on your dinner table.
The Bow Tie Duck offers Scallops St. Jacques with shell, and without shell.
PREPARATION AND PAIRINGS
In France, scallops are called Coquilles St. Jacques. But in other parts of the world, Coquilles St. Jacques refers to a gratin, made with scallops in a wine and cream sauce, topped with grated cheese, and broiled to perfection.
But if you want to enjoy it the way the French do, the simplest way is the best. Pan sear your scallops with butter for about a minute each side, then serve with a sprinkling of fleur de sel, or a slice of truffle on top.
Pair with a chilled rose, or a dry white wine.
THE HOLY SCALLOP
The scallop shell is known as the emblem of the crusaders of the Order of St. James (or St. Jacques), one of Jesus’ 12 apostles. There is a legend that connects the two, being that he once saved a knight covered in scallops from drowning. The variation of that tale is that while his remains were being transported from Jerusalem to Spain, a knight’s horse fell into the water, emerging covered in scallops.
The scallop then became the symbol of St. James, and Medieval Christians would often have a scallop shell symbol on their clothing when they made the pilgrimage to Santiago de Compostela in Spain, to the shrine of St. James.
Storage Instructions
Store your fresh shellfish in the fridge, keeping the temperature between 0 to 5°C. Place it in a bowl with ice at the bottom—or if you have the room, place ice in a large bowl, then place the shellfish in a slightly smaller bowl to sit in the large one—and cover everything up with a wet paper towel. To enjoy them at their freshest, please consume them within 48 hours.
