These delicious shellfish (scallops in English) are part of every traditional Christmas Eve and New Years Day meal in France. But fishmongers are warning that they will be between 50% and 100% dearer this year then last. The repeated storms prevented the Normandy beds (producing two thirds of French consumption) from maturing this year. Added to that some beds have been infected by micro-algae not suitable to human consumption as a result of warmer water - said to be the result of "urban activity". The demand is being met with scallops imported from Scotland and Norway, which are more expensive. Perhaps the thing to do is just have a couple rather than a plateful; in a year of two fishermen think stocks will be OK again.
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Malc says: I like to remove the coral then fry the white flesh in butter for just a couple of minutes with a dusting of curry powder. Then flash fry the corals for a minute or less in the same pan. How do you like to prepare your Coquilles St Jacques?
