The inlets along the Galician coast in northwest Spain - the Rías Baixas - are home to some of the world’s best scallops. Try Ramon Peña’s tinned scallops stewed in a sauce of peppers, onion and tomato, or Espinaler’s premium Galician canned scallops with salsa Gallega and in brine.
Discover premium tinned scallops harvested at their peak and sourced from local markets in Galicia; try these conservas in classic Galician sauce on toast with rocket and cracked black pepper, over fluffy white rice or stirred through tagliatelle.
What kind of fish are scallops?
Scallops are shellfish, a type of mollusc.
How can I eat canned scallops?
On our TikTok, we make Spanish style rice with the Ramón Peña scallops in salsa Gallega: soften down a chopped onion, green pepper and 2 cloves of garlic, add half a grated tomato, some of the salsa Gallega from the tin, then the rice, paprika, saffron and fish stock, and a minute before it is ready add the scallops.
The tinned scallops in Galician sauce are great on toast, garnished with chopped parsley, or straight from the tin.
Do you have to cook canned scallops?
Tinned scallops, like all tinned seafood, is cooked during the canning process and is ready to eat. Simply add it to hot dishes towards the end of the cooking time to heat through.
What is the nutritional value of tinned scallops?
Canned scallops are a good source of protein, omega-3, vitamin B12 for brain and nervous system health, as well as selenium for immunity, phosphorous for strong bones and teeth and zinc, which helps immunity, metabolism, digestion and skin health.