View source for Coquille Saint-Jacques des Côtes d'Armor (Côtes d'Armor scallops)

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|title=Coquille Saint-Jacques des Côtes d'Armor (Côtes d'Armor scallops)
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|description=Indication Géographique ProtégéIGP Coquille Saint-Jacques des Côtes dArmor is a natural fish product of the species pecten maximus (common..
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[[Image:Coquille Saint-Jacques des Côtes d'Armor.jpg|300px|thumb|right|Coquille Saint-Jacques des Côtes d'Armor]]
'''[[Template:Indication Géographique ProtégéeFr|IGP]] Coquille Saint-Jacques des Côtes d'Armor''' is a natural [[fish]] product of the species ''pecten maximus'' (common scallop). The
certified [[Template:Indication Géographique ProtégéeFr|IGP]] Coquille Saint-Jacques des Côtes d'Armor is marketed without additives or colourants in three
forms: whole and either fresh or [[frozen]] shelled.

'''Geographical area'''

Recognized natural bed in the Côtes-d'Armor (French department). Fishing zone with strictly regulated access, clearly identified and delimited.

'''Proof of origin'''

Very productive, famous bed which has been farmed regularly since the
beginning of the 1960s. Alone it provides 90 % of Brittany's production and almost
50 % of national supplies.
Licensed fishermen who are authorized to fish the recognized natural bed, identify the
bags of landed coquilles Sant-Jacques with a label. This identification is then maintained
throughout processing.

'''Method of production'''

[[Shellfish]] are fished during the winter period using a small, local
fleet. Management of this stock is subject to very strict regulations which serve as a
reference for the exploitation of other resources along the French coasts. The whole,
live coquille Sant-Jacques is conditioned in wooden baskets. The coquille Sant-Jacques
[[meat]] is taken from a live coquille Sant-Jacques. The maximum time allowed between
fishing and shelling is two days. It is a short, rapid process.

'''Link'''

The [[Template:Indication Géographique ProtégéeFr|IGP]] Coquille Saint-Jacques des Côtes d'Armor reproduction cycle is atypical. This
well-know bed has several special features (geographical, hydrological, biological). This
is a well-recognized local product which provides more than 40 % of annual output of
[[seafood]] products in the Cotes-d'Armor.

'''Gastronomy'''

[[Template:Indication Géographique ProtégéeFr|IGP]] Coquille Saint-Jacques des Côtes d'Armor is stored in a cool and well ventilated place. They can also be stored in the least cold compartment of the [[refrigerator]] in a clean cloth, where they will keep for up to three days. From a gastronomic point of view, the exquisiteness of its [[meat]] makes it a simple and sophisticated dish that has always seduced the greatest of chefs, as it is ideal for a great many dishes and satisfies the most delicate of palates. It is accompanied well with [[butter]], [[cream]], [[cider]] and [[apples]] and goes well with winter [[vegetables]], such as [[endives]]. The shells are usually accompanied with [[salad]], cooked on skewers with [[fruit]], or au gratin with [[breadcrumbs]] and [[béchamel sauce]]. It is advisable not to overcook and to cook them just before serving.

'''Reference:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=266 The European Commission] ''' 


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[[Category:Ingredients]]
[[Category:Fish and seafood]]
[[Category:PDO-PGI-TSG ingredients]]

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