Galician Scallop
  • Galician Scallop
  • Galician Scallop
  • Galician Scallop
  • Galician Scallop
Galician Scallop
Galician Scallop
Galician Scallop
Galician Scallop

Galician Scallop

€5.40
Tax included

The price per unit is equivalent to one scallop, with six units being the minimum purchase quantity. It is presented clean, gutted and in two shells. Frozen product.

One of the most characteristic shellfish of Galicia, its shell is a symbol of the Camino de Santiago. There are scallops of very varied origins, and it is not easy to tell them apart. This Galician scallop, caught in different Galician estuaries, has been purified and gutted after passing strict sanitary controls. 

During the open season we offer it fresh, but when it is closed, as is the case at the moment, we offer it frozen.

Selecciona Size
Selecciona Quantity
6 Item
6 Item x €5.40 / Item = €32.40

The minimum purchase order quantity for the product is 6.

  • Description
    • Description

    The scallop is a bivalve mollusc that lives in deep water in most seas, on clean sandbanks and close to the 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, making a fan-like pattern. Its edges are sharp and wavy. It feeds on phytoplankton and suspended organic particles.

    It is one of Galicia's most characteristic shellfish. It is not easy to tell the difference between a Galician scallop and an imported one because they are quite similar. 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 rather enter a little inside the shell, with the others protruding a little. This is not the case with the foreign scallop, in which 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 (high in potassium, selenium and magnesium) which help to prevent cancer and cardiovascular diseases.

    Galician scallops are mainly caught in the Ría de Arousa (some also in Bueu or Ferrol), and after passing strict sanitary controls, they are presented purified and manually gutted, with total guarantee of not reaching the prohibited levels of toxicity. During the open season we offer it fresh, but when it is closed, as is the case at the moment, we offer it frozen. It should be borne in mind that the transport used is suitable for fresh products, so we cannot guarantee that the scallops will arrive frozen at their destination.

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

    Trade name: Galician scallop.

    Scientific name: Pecten maximus

    Method of production: caught

    Fishing gear: trawl

    Catch area: Northeast Atlantic FAO zone 27 subarea IXa

    FAO code: SCE

The scallop is a bivalve mollusc that lives in deep water in most seas, on clean sandbanks and close to the 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, making a fan-like pattern. Its edges are sharp and wavy. It feeds on phytoplankton and suspended organic particles.

It is one of Galicia's most characteristic shellfish. It is not easy to tell the difference between a Galician scallop and an imported one because they are quite similar. 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 rather enter a little inside the shell, with the others protruding a little. This is not the case with the foreign scallop, in which 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 (high in potassium, selenium and magnesium) which help to prevent cancer and cardiovascular diseases.

Galician scallops are mainly caught in the Ría de Arousa (some also in Bueu or Ferrol), and after passing strict sanitary controls, they are presented purified and manually gutted, with total guarantee of not reaching the prohibited levels of toxicity. During the open season we offer it fresh, but when it is closed, as is the case at the moment, we offer it frozen. It should be borne in mind that the transport used is suitable for fresh products, so we cannot guarantee that the scallops will arrive frozen at their destination.

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

Trade name: Galician scallop.

Scientific name: Pecten maximus

Method of production: caught

Fishing gear: trawl

Catch area: Northeast Atlantic FAO zone 27 subarea IXa

FAO code: SCE

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