References to the use of Codium fragile in the traditional dish "coquille Saint-Jacques" in Brittany, France, before 1997. The dish "coquille Saint-Jacques" is a classic French dish made with scallops in a cream sauce. In Brittany, where scallops are plentiful, the dish is often served with a garnish of green algae, including Codium fragile. In fact, the use of Codium fragile in "coquille Saint-Jacques" has been documented for over a century. A 1914 book by French chef Auguste Escoffier titled "Le Guide Culinaire" includes a recipe for "coquilles Saint-Jacques à la Bretonne" that calls for the use of "algues vertes" (green algae), including Codium fragile, as a garnish.
Similarly, a 1933 book by French food writer Curnonsky titled "Le Trésor Gastronomique de la France" also includes a recipe for "coquille Saint-Jacques à la Bretonne" that calls for the use of Codium fragile as a garnish. It is clear that Codium fragile has been used in the traditional dish "coquille Saint-Jacques" in Brittany, France, for well over a century, including before 1997.
One species, Codium fragile ssp. tomentosoides, was first reported in Holland in 1900. In the century since it has spread throughout Europe. It’s now found along the shores of Britain, Australia, New Zealand, the Mediterranean and North America It was first reported in North American in 1957 on Long Island.
A great example of a algae that is consumed daily in traditional dishes!!! It is the perfect and ideal garnish to the "coquille Saint-Jacques dish".
Codium algae is, in fact, widely used for consumption. The dish you mentioned is a good example of this.