Almeja Fina Extra
  • Almeja Fina Extra
  • Almeja Fina Extra
Almeja Fina Extra
Almeja Fina Extra

Large scallop

The unit price is equivalent to one scallop, with six units being the minimum purchase quantity. Gutted, on the half shell, vacuum packed and frozen. The diameter of the shell of a large scallop is 12–14 cm. 

It’s a bivalve mollusc that inhabits deep waters with sandy seabeds, near the coast. Coming from British waters, they’re different from their Galician counterparts, although it’s not easy to tell them apart. 

Selecciona Size
Selecciona Quantity
1 Item
1 Item x €4.50 / Item = €4.50

  • Description
    • Description

    The scallop is a bivalve mollusc that lives in deep waters in most seas, on clean sandbanks and near the coast. Its lower valve is wavy and larger than the upper one, which is almost flat. The undulations radiate from the apex of each valve, making a fan-like pattern. It has sharp and wavy edges, feeds on phytoplankton and suspended organic particles, 

    and is one of the most characteristic seafoods. It’s not easy to differentiate this scallop from its Galician variety. In the Galician scallop, the upper shell is completely flat, and its wavy edges don’t fit perfectly with the edges of the lower shell, but rather enter a little inside the shell, with the others protruding a little. This isn’t the case for the foreign scallop, where the upper shell is usually slightly oval and perfectly aligns with the lower shell.

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

    This scallop, sourced from British waters, undergoes strict sanitary controls and is then presented purified and gutted by hand, with full guarantee of not reaching the prohibited levels of toxicity. We offer the scallop individually vacuum packed and frozen.

    Scallops can be enjoyed many ways, with the most common being to bake them in the oven with an onion sauce and breadcrumbs on top. It’s also used for fish skewers and empanadas and works as an excellent accompaniment to rice dishes and salads.

The scallop is a bivalve mollusc that lives in deep waters in most seas, on clean sandbanks and near the coast. Its lower valve is wavy and larger than the upper one, which is almost flat. The undulations radiate from the apex of each valve, making a fan-like pattern. It has sharp and wavy edges, feeds on phytoplankton and suspended organic particles, 

and is one of the most characteristic seafoods. It’s not easy to differentiate this scallop from its Galician variety. In the Galician scallop, the upper shell is completely flat, and its wavy edges don’t fit perfectly with the edges of the lower shell, but rather enter a little inside the shell, with the others protruding a little. This isn’t the case for the foreign scallop, where the upper shell is usually slightly oval and perfectly aligns with the lower shell.

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

This scallop, sourced from British waters, undergoes strict sanitary controls and is then presented purified and gutted by hand, with full guarantee of not reaching the prohibited levels of toxicity. We offer the scallop individually vacuum packed and frozen.

Scallops can be enjoyed many ways, with the most common being to bake them in the oven with an onion sauce and breadcrumbs on top. It’s also used for fish skewers and empanadas and works as an excellent accompaniment to rice dishes and salads.

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