Scallops

Erquy is one of the principal scallop-fishing ports in the Côtes d'Armor. Fishing for this veritable "Treasure of the Bay" is highly regulated (from October to April) to ensure its long-term survival.

There is a wide choice of recipes for enjoying this delicious shellfish at its best.Scallop fishing

Scallop fishing takes place between October and April. It is highly regulated to protect stocks: 2 days' fishing a week for 45 minutes a day. It stops prior to the development of the coral (reproductive organ): it is the delicate flavour of the white part you will enjoy with an "Erquy scallop".

The 60 boats line up at the quay to land their catches; each one lands an average of 600 kg from each session.

The auction generally takes place 4 hours after fishing, simultaneously in the 4 ports on the Côtes d'Armor. It is completed in record time as it is fully computerised.

Scallop fishing is a major economic asset for the area; it provides a living for two hundred families around Saint Brieuc Bay.

The scallop festival

The Scallop festival successively takes place in the following fishing ports : Erquy (2011), Loguivy de la Mer (2010) and Saint-Quay-Portrieux .
On those week-ends, in a musical and festive atmosphere, the visitor has the oportunity to buy fresh scallops, meet fishermen, get on board speedboats and see scallop fishing, taste scallops...

Every year, all the sea products from the Côtes d'Armor region are presented in Paris, on the last week-end of January, in Montmartre.

Recipes for scallops

Tartare

Dice the white parts and mix them with chopped tomato and herbs; season with lemon juice and olive oil.
Leave to marinate for half an hour in the freezer.

Kebabs

Alternate the scallops (white part) with bacon lardons, slices of banana and pieces of tomato and serve with white butter sauce.

Grilled scallops