Saint-Jacques scallops have been caught since the Middle Ages in the Bay of Saint-Brieuc. It was at this time that this seafood became the main symbol of the pilgrims of the Way of St James. It is in this part of the Côtes-d'Armor that we find the main source of scallops in France.
Highly regulated, fishing for scallops in the Bay of Saint-Brieuc takes place between November and April, with two fishing days per week and no more than 45 minutes per day. Also known as the white pearl of Saint-Brieuc, this scallop has the distinction of containing virtually no coral because it is harvested in winter.
Rich in vitamins B and PP, as well as potassium, magnesium and iron, Bay of Saint-Brieuc scallops have many excellent nutritional benefits for the health. They are enjoyed marinated, fried, in a casserole or simply poached, with a chilled white wine.
Each year, a celebration of Côtes-d'Armor shellfish is held in April at Erquy, Saint-Quay-Portrieux and Loguivy-de-la-Mer. Sales of shellfish and sea trips are organised.