Pacific Scallop
  • Pacific Scallop
  • Pacific Scallop
  • Pacific Scallop
Pacific Scallop
Pacific Scallop
Pacific Scallop

Pacific Scallop

The unit is equivalent to 1 bag of 6 units.

It is presented clean, in half shell and vacuum packed. Frozen product.

Another of the species commonly known as scallops. It comes in a vacuum-packed bag of 6 units. It is larger than the volandeira or the zamburiña itself. Chile and Peru are the producers of this well-known bivalve.

Allergens
Molluscs
Select Quantity
1 Item
1 Item x 7.50€ / Item = 7.50€

  • Description
    • Description

    The scallop is a bivalve mollusc that lives in deep water in most seas, on clean sandbanks and close to shore. Its lower shell is wavy and larger than the upper shell, which is almost flat. The undulations radiate from the apex of each shell, forming a fan. Its edges are sharp and wavy. It feeds on phytoplankton and suspended organic particles.

    It is one of the most characteristic shellfish in seafood gastronomy. It is not easy to differentiate this scallop from the Galician scallop. In the Galician scallop, the upper shell is completely flat, and its wavy edges do not fit perfectly with the edges of the lower shell, but go slightly towards the inside of the shell, with the others protruding a little. This is not the case with foreign scallops, where the upper shell is usually slightly oval and fits perfectly with the lower shell.

    From a nutritional point of view, scallops are particularly rich in B vitamins (especially B12) and minerals (rich in potassium, selenium and magnesium) that help prevent cancer and cardiovascular diseases.

    This scallop, sourced from British waters, is subjected to rigorous sanitary controls and then presented purified and gutted by hand, with full guarantee of not reaching prohibited levels of toxicity. The scallops are offered individually vacuum packed and frozen.

    Scallops can be prepared in many ways, the most common being baked with fried onion and breadcrumbs on top. They are also used in kebabs and fish patties. They are also an excellent accompaniment to rice dishes or salads.

The scallop is a bivalve mollusc that lives in deep water in most seas, on clean sandbanks and close to shore. Its lower shell is wavy and larger than the upper shell, which is almost flat. The undulations radiate from the apex of each shell, forming a fan. Its edges are sharp and wavy. It feeds on phytoplankton and suspended organic particles.

It is one of the most characteristic shellfish in seafood gastronomy. It is not easy to differentiate this scallop from the Galician scallop. In the Galician scallop, the upper shell is completely flat, and its wavy edges do not fit perfectly with the edges of the lower shell, but go slightly towards the inside of the shell, with the others protruding a little. This is not the case with foreign scallops, where the upper shell is usually slightly oval and fits perfectly with the lower shell.

From a nutritional point of view, scallops are particularly rich in B vitamins (especially B12) and minerals (rich in potassium, selenium and magnesium) that help prevent cancer and cardiovascular diseases.

This scallop, sourced from British waters, is subjected to rigorous sanitary controls and then presented purified and gutted by hand, with full guarantee of not reaching prohibited levels of toxicity. The scallops are offered individually vacuum packed and frozen.

Scallops can be prepared in many ways, the most common being baked with fried onion and breadcrumbs on top. They are also used in kebabs and fish patties. They are also an excellent accompaniment to rice dishes or salads.

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