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Coquilles St. Jacques

Clams

Coquilles St. Jacques are harvested and cultivated worldwide, both in the wild and in aquaculture. They are carefully selected and hand-fished to ensure quality. Renowned fishing communities and culinary regions, such as France, Belgium, the Netherlands, the United Kingdom, Canada, and the United States, play an important role in their catch and production. These shellfish have been valued for centuries and are considered a luxurious ingredient in refined dishes, thanks to their unique flavor and the combination of their natural environment, fishing method, and traditional preparation techniques.

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Coquilles St. Jacques
Pecten maximus

Storage temperature

2-7°C

Availability

Whole year.

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Use & Taste

Coquilles St. Jacques, also known as scallops, are valued for their delicate flavor and versatility in the kitchen. With a soft, juicy texture and a mild, sweet, and nutty taste, they can be prepared in various ways, such as baking, grilling, or steaming. Coquilles St. Jacques are often served with flavorful sauces that enhance their subtle and refined taste. Their creamy texture and elegant flavor make them popular in dishes like risotto, pasta, salads, or as a sophisticated appetizer. Coquilles St. Jacques are loved by gourmets and add a touch of luxury and refinement to any culinary experience.

Sorting

  • N/A

Packaging

  • Scallops ST. Jacques - 3-5 pcs/kg 
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PD mussels cooked

Easy

2 - 4 people

10 minutes

Mussels in the traditional way

Cook the mussels according to the general recipe. Remove the mussels from their shells. Place 25 half shells on each of the four plates and put a mussel in each shell half. Mix the mayonnaise with the cooled cooking liquid and stir in the chopped herbs. Season the sauce with the Tabasco. Distribute the herb sauce evenly over the mussels. 

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Gekookte mosselen met zeekraal 1

Easy

4 people

10 minutes

Cooked mussels with samphire

Cooked mussels with samphire. Have you ever tried that? The soft, creamy, and slightly sweet taste of the mussels combines perfectly with the salty flavor of the samphire. Finish with some coarsely ground black pepper and you have all the beautiful flavors together in one pot.

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