The best of Norman scallops

QUALITY, FRESHNESS, TRACEABILITY

Anchored in the Normandy landscape for over 20 years

Coq Marée stands out for its unique expertise in scallop fishing and processing. This know-how, passed down from generation to generation, is born from a shared passion and expertise shaped along the Normandy coast, where our story began.

French Coastal fishery:

We practice sustainable, artisanal fishing in Normandy, with 24 to 48-hour trips to ensure optimal freshness of our scallops.

Sustainable Stock Management

Our resource management is monitored by an independent organization, with strict quotas of 2 tons per trip per vessel.

Sorting and Preservation Onboard

Only scallops over 11 cm are kept after rigorous sorting on board.

From Sea to Workshop: A sustainable Short Supply Chain

As soon as our scallops are landed, they are transported directly to our production workshop, located just steps from the unloading docks.

Dieppe: A STRATEGIC & HISTORIC LOCATION

Did you know?

Dieppe is historically the leading scallop landing port in the Eastern Channel. Here, the scallop is far more than just a seafood product; it is a true symbol of the town, with a rich history and tradition deeply rooted in the daily lives of Dieppe’s residents.The Brotherhood of the Knights of the Herring and the Scallop celebrates this iconic product and preserves the region’s unique expertise.
Being based in Dieppe means benefiting from the vitality of a renowned port while promoting a high-quality local product, all in respect of traditions and the environment.

A Unique Expertise in Scallops Harvested off the Coast of Dieppe

A Commitment to Excellence & Sustainability

Years of History.

12 Fishing Vessels

1,600 Tons of Scallops Landed

1 Quayside Processing Facility (Zero Carbon)

At Coq Marée, we are committed to managing the entire supply chain, from fishing to the
plate, including processing and marketing, while reducing our carbon footprint.

Our news
& our recipes

Recipes

Scallop Skewers with Bird’s Tongue Risotto

Ingredients (for 4 servings): For the skewers:•12 fresh or frozen scallops•2 tablespoons olive oil•Salt, pepper•1 lemon (for juice) For the Bird Tongue Risotto:•200 g of bird tongue pasta•1 shallot, finely chopped•50 g of grated Parmesan cheese•200 ml of dry white wine•500 ml of chicken broth•1 knob of butter•Salt, pepper Preparation: 1. Prepare the skewers: Thread […]