Scallop

Scallops are bivalve molluscs of the family Pectinidae, prized for their sweet, delicate flesh and relatively rare in tinned form compared to mussels and clams. In Spain, the vieira (Pecten maximus) from the Galician rías is one of the most celebrated shellfish in the conservas tradition, hand-packed in its own juices or in Galician sauce. The smaller zamburiña (Mimachlamys varia) is more common in tinned Galician conservas. Japanese hotate scallops from Hokkaido appear in premium tinned and pouched formats, smoked or packed in seasoned soy. Pacific scallops from Alaska and the Pacific Northwest appear occasionally from artisan canneries. Bay scallops from New England are processed for the US market.

How to eat it: the shellfish forms. Over rice cooked with sofrito, straight from the tin as a pintxo with bread, or over a potato with the sauce. A plain base lets their sweetness lead.