In short: sea scallops turn a raclette into a celebration dinner. The “real” French coquille Saint-Jacques is called Pecten maximus: look for that scientific name on the label, because the word “Saint-Jacques” can also refer to other scallop species. Watch out for water-soaked scallops (the label must say so), sear them briefly on the plate until the flesh turns firm and opaque, and serve them with a mild cheese and an elegant white.
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The coquille Saint-Jacques: ID card
The great scallop, or coquille Saint-Jacques (Pecten maximus), is a bivalve mollusk of the scallop family (Pectinidae), as France’s consumer protection agency DGCCRF points out on Santé.fr. It’s prized for its meat, the white muscle, and for its coral (roe). The catch: since a 1996 World Trade Organization decision, the name “Saint-Jacques” has been extended to other scallop species in processed form, explains the Normandie Fraîcheur Mer group. Hence the importance of the scientific name: the DGCCRF, for example, distinguishes “French Saint-Jacques scallops” (Pecten maximus) from Canadian ones (Placopecten magellanicus).
In France, the two big scallop beds are the Bay of Saint-Brieuc and the Bay of Seine, monitored every year by Ifremer, the French ocean research institute. In 2024, the season opened on October 1 in the Bay of Seine and on October 2 in the Bay of Saint-Brieuc, with stocks at record levels. The minimum catch size was 110 mm in the Bay of Seine and went from 102 to 105 mm in the Bay of Saint-Brieuc starting with the 2024-2025 season. Normandy has earned two Label Rouge awards: the whole scallop in 2002, the first unprocessed wild product to be labeled, then the fresh scallop meat in 2009, 100% with roe, from Pecten maximus.
| ID card | Sea scallops (Saint-Jacques) |
|---|---|
| Species | Pecten maximus for the “French” coquille Saint-Jacques |
| French origin | Mainly the English Channel: Bay of Seine, Bay of Saint-Brieuc (Ifremer) |
| Season | Opens in early October on the main beds (Ifremer, 2024 season) |
| Quality label | Label Rouge for Normandy’s whole scallop (2002) and scallop meat (2009) |
| Flavor | Mild, slightly sweet, melt-in-the-mouth flesh |
Why scallops go with raclette
Because they’re sweet, tender and cook in the blink of an eye, scallops are the queens of the grill plate. Melted cheese gives them the salt and richness they lack. Our advice: a mild cheese that doesn’t mask their delicacy. A young Raclette de Savoie, a Raclette du Valais AOP or a thin slice of Tomme de Savoie work well. A smoked raclette gives a “scallops with bacon” vibe that some people love, but that’s already a bold choice. And a few melted leeks in the little pan, with the scallop on top: that’s dinner sorted.
How to choose your scallops
- The scientific name: the label must give the name, the scientific name, the production method (caught or farmed), the catch area or farming country and the country of origin (DGCCRF).
- Added water: when a product contains water, the sales name must say so clearly, and the ingredient list gives the percentage of water and the additives, usually polyphosphates and citric acid (DGCCRF). A water-soaked scallop releases liquid on the plate and boils instead of browning.
- The look: the DGCCRF advises avoiding very white, water-soaked scallops, or ones kept in brine or directly on ice.
- In the shell: buy them alive, still closed, smelling only of the sea. An open shell should close when you touch it.
- Thawed: the word “thawed” is mandatory if that’s the case, as for all seafood sold at retail.
- Normandy’s Label Rouge guarantees scallop meat from Pecten maximus, shucked by hand and which, according to the group, “doesn’t release water when cooked”.
How many and how to serve them
Quantity: alongside a classic raclette, plan on 3 to 5 scallops per person. That’s a rule of thumb from our team: scallops are a luxury, served as the star, not in bulk.
- Storage: fresh, laid flat in the fridge at 4 °C, to be eaten within 24 hours, 72 hours at most. Shucked, under plastic wrap, 48 hours maximum (DGCCRF).
- Freezing at home: pat the scallops dry, freeze them on a tray and then in airtight bags, six weeks maximum (DGCCRF). Thaw them the day before in the fridge (FDA).
- Cooking on the plate: pat the scallops dry with paper towels, very hot and barely oiled plate, about one minute per side (our benchmark, depending on the size of the scallops). They’re done when the flesh turns firm and opaque (FDA). Overcooked, they turn dry: stay close, this is your moment to shine.
- Serving: the golden scallop in the little pan, a thin slice of cheese, two minutes under the heating element. The cheese should just coat it.
- Keep them cold: like all seafood, no more than two hours out of the fridge (FDA). Put them on the table at the last minute.
Pregnant women: Santé.fr lists raw shellfish among the foods to avoid during pregnancy. No scallop carpaccio for them that night: scallops cooked through on the plate, served hot.
Which wine to serve with scallops
Scallops call for an elegant white rather than a loud one. In our opinion, a fuller Chignin-Bergeron from Savoie embraces their sweetness and the cheese. A dry Riesling brings a tension that wakes everything up. And for a celebration meal, a blanc de blancs Champagne or a Crémant make an elegant pairing, bubbles against cheese.
In the pantry
The rest of the platter is waiting for you: head back to the raclette pantry. For a full seafood raclette, add grilled shrimp, oysters and mussels au gratin or a little smoked salmon.
Frequently asked questions
How do you recognize a real coquille Saint-Jacques?
By its scientific name, Pecten maximus, which must appear on the label. The word Saint-Jacques can also refer to other scallop species, which is why it’s worth checking.
How long do you cook a scallop on the raclette grill plate?
Our benchmark: about one minute per side on a very hot plate, until the flesh turns firm and opaque. Any longer and it dries out.
How many scallops should you plan per person?
Our rule of thumb: 3 to 5 scallops per person alongside a classic raclette with cured meats.
How long do fresh scallops keep?
According to the DGCCRF, 48 hours maximum when shucked and wrapped in plastic in the fridge. In the shell, laid flat at 4 °C, ideally within 24 hours.
Sources
- Santé.fr (DGCCRF information): Saint-Jacques scallops, tips for buying the right ones (in French)
- Ifremer: October 11, 2024 press release on scallops in the Bays of Seine and Saint-Brieuc (in French)
- Normandie Fraîcheur Mer: Label Rouge Normandy scallops (press kit, in French)
- FDA: Selecting and Serving Fresh and Frozen Seafood Safely
- Préfecture du Var (DDPP): retail sale of seafood (in French)
- Santé.fr: listeriosis during pregnancy, which foods to avoid (in French)
