A fierce battle in currently raging along the English Channel over scallops, with some fishers even resorting to rock-throwing over the precious shellfish.
While France is setting strict guidelines over when scallops can be caught as a means to protect stock levels, England has no such guidelines in place. This inconsistency has left the French concerned about what kind of catch will remain for them when they are allowed to fish. Their unease is understandable, given how scallops are such a vital and luxurious part of French cuisine.
Contrary to what the latest news seems to suggest, European scallops aren’t just limited to the Channel – the majority are actually caught off of the Normandy coast, so there will likely be plenty of scallops headed to French plates once the upcoming fishing season gets underway.
In France, the treasured seafood is most often still sitting nestled in its shell, it’s coral roe shining brightly in contrast to the pure white body. But as the fishing contest between England and France heats up, it is important to note that scallops are popular around the globe.
Around the world, scallops are seen in markets and restaurants in many shapes and forms. Some come plump, fat, and round. Some are adorned with a bright coral jewel, while others are small and glistening.
Aesthetic differences aside, all scallops have that unmistakable silky texture, and exude an aura of extravagance. Read on for five scallop recipes chosen for the variety of methods used to bring out the most of these succulent bivalves.
