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Scallops are bivalve mollusks highly prized for their tender flesh, delicate flavor, and elegant fan-shaped shell. In Italy, they are also known as St. James's shells, a name linked to the traditional symbol of the pilgrimage to Santiago de Compostela.

However, this is not the only name used. In some areas, scallops are also called sea ​​combs, due to the shape of its shell, characterized by numerous grooves arranged radially. The various names may vary depending on the region and local customs, but they generally indicate mollusks belonging to the same family.

Their value is not only gastronomic. The scallop shell also has a historical and symbolic significance that has made it recognizable far beyond the culinary world.

Why are they called St. James's shells?

The fan shell has been associated for centuries with Saint James and the road to Santiago de Compostela, an important pilgrimage destination located in Galicia, in northwestern Spain.

Over time, pilgrims began carrying a shell as a sign of their journey. It was attached to their cloak, hat, or bag and allowed them to recognize those who were heading toward the shrine or who had already completed the journey.

The precise reasons for this association are linked to different traditions and tales. The shell could be collected along the Galician coast and become a memento of the pilgrimage. Its shape was also interpreted symbolically: the numerous lines on its surface converge toward a single point, just as the different routes of the Camino de Santiago lead to the same destination.

Even today, the scallop shell of St. James is one of the most recognizable symbols of the route. It appears on signs, road signs, and objects used by pilgrims.

Where does the name scallop come from?

The word "capasanta" directly recalls the religious significance attributed to the shell. The term can be interpreted as "holy cape," referring to the pilgrims' cloak or clothing to which the shell was attached.

In everyday language, the plural form "scallop" is often used, while the singular form is capasanta. The name "shell of St. James" instead highlights the connection with the saint and the tradition of pilgrimage.

Another common name is "sea comb." Looking at the shell, the grooves resemble the teeth of a comb. This expression is mainly related to the shell's appearance, not its religious significance.

How scallops are made

Scallops have two shells of similar but not identical shape. One side of the shell is generally more convex, while the other appears flatter. The outer surface has clearly visible ribs that start from the center and widen toward the edge.

Inside are the edible parts. The best known is the wot, the adductor muscle that allows the mollusk to open and close its valves. It is white, firm, and fleshy and is particularly prized for its sweet, delicate flavor.

Next to the nut there may be the so-called coral, a soft part ranging in color from cream to orange. This is the gonad of the mollusk and can be eaten, provided it is fresh and properly cleaned. It has a more intense flavor than the white part, and not everyone chooses to use it in recipes.

The other internal parts are normally removed during cleaning.

What do they taste like?

Scallop meat has a delicately marine flavor, with a natural sweetness. The texture is soft yet slightly springy, and when cooked properly, it remains juicy.

Their refined flavor allows them to be paired with simple ingredients that complement them without overpowering them. Extra virgin olive oil, butter, lemon, aromatic herbs, and white wine are among the most popular condiments.

They also pair well with light-flavored vegetables, potatoes, peas, squash, asparagus, and citrus fruits. For more elaborate dishes, they can be paired with cream soups, risottos, and sauces, always maintaining a balanced mix of ingredients.

How to cook scallops

One of the simplest methods is to fry the walnuts in a pan. It's important to dry them thoroughly before placing them on a very hot surface, so as to encourage a light crust to form on the outside.

Cooking should be brief. If left on the heat too long, scallops lose moisture and can become tough and rubbery. A few minutes is usually sufficient, turning them only once to cook both sides.

A well-known recipe involves cooking the gnocchi in the same shell, along with breadcrumbs, parsley, garlic, and a drizzle of oil. Baking creates a golden brown surface, while the meat remains tender inside.

Scallops can also be used to enhance risottos, pasta dishes, and appetizers. In these cases, it's best to add them towards the end of the preparation, avoiding overcooking them.

How to recognize a fresh product

When purchased in their shells, fresh scallops should be tightly closed or close again after gentle squeezing. A shell that remains completely open may indicate the mollusk is no longer alive.

The edible part should appear firm, shiny, and free of dry spots. The aroma should be delicate and marine, never pungent or ammoniacal.

Shelled walnuts should be stored at a low temperature and consumed quickly. Before using, simply rinse them briefly, remove any residue, and dry them with paper towels.

Can shells be reused?

After thorough cleaning, the shells can be used as small containers for serving appetizers, gratins, or fish dishes. Their elegant shape makes for a particularly eye-catching presentation.

Before reusing them, they must be carefully washed, free of any debris, and treated to ensure they are perfectly clean. Damaged, chipped, or uncollected shells should not be used.

In conclusion

Scallops are also known as St. James's shells, a name that recalls the traditional symbol of the pilgrimage to Santiago de Compostela. Their fan-shaped shell, also known as a sea scallop, therefore holds significant cultural as well as gastronomic value.

In the kitchen, they are prized especially for their tender, delicate white shell, and can be pan-fried, baked au gratin, or used in risottos and appetizers. A brief cooking time and balanced seasonings enhance their flavor without overpowering it, transforming this mollusk, rich in history, into a refined and versatile ingredient.