The scientific name of different marine species is what really defines them, regardless of the trade names used. While there’s debate about the use of the term zamburiña, for us it’s a common name that’s attributed to several different scientific species, without intending to mislead the consumer: the queen scallop (Aequipecten opercularis), Pacific scallop (Argopecten purpuratus) and variegated scallop (chlamys varia).
The variegated (chlamys varia) is actually very scarce in our estuaries, and it’s the queen scallop that’s most commonly found.
Zamburiña scallops inhabit sandy seabeds and are a filter-feeding species that feed on plankton, retaining particles suspended in the water in their gills.
It is a bivalve mollusc from the scallop family, with a shell made up of two domed valves. The shell is solid and oval, except on its ears. Its valves are convex and equal, although the upper one is somewhat more domed.
Zamburiña scallops are a low-fat seafood with a high protein content. They provide a significant amount of vitamins (A and B) and minerals (iron, phosphorus, sodium, zinc and iodine) essential for our body’s development. As they’re low in calories, they’re often recommended for slimming diets.
Zamburiña scallops can be prepared in different ways. They can be baked, like traditional scallops, but due to their size it’s often best to grill them for a few minutes with a pinch of salt and a few drops of oil or other seasoning. It’s also a common ingredient in empanadas.
We present this zamburiña scallop clean, on a half shell, frozen and vacuum packed, in a bag of 6 units. It should be noted that the transport used is designed for fresh products, so we can’t guarantee the zamburiña scallop will arrive frozen at its destination.
