While there are many varieties of scallops in France, only one has the Red Label (Label Rouge), a guarantee of authenticity and quality: the Pecten maximus scallop ofNormandy. The latter particularly enjoys the waters of the Channel and Calvados, appreciating the temperature and the marine environment.
This species is a symbol of fishing in Lower Normandy, to the point that it provides a living for nearly half the boats on the coast. Lower Normandy is also now the leading region of France for scallop fishing.
This popular seafood can be eaten plain or accompanied by garlic butter, or mixed with other seafood in a casserole. Scallops are delicious with a good chilled white wine.
There are several scallop festivals in Normandy, but the most notable are those of Villers-sur-Mer in October and Grandcamp-Maisy in December. This is an opportunity to taste fresh Normandy scallops, and enjoy various events such as concerts.