Scallops with salsa Gallega

Tinned scallops in Galician sauce from Barcelona’s Espinaler. The sauce that the scallops come packed in is a traditional tapas in Galicia, where the scallops are harvested. The inlets along the Galician coast - the Rías Baixas - are home to some of the world’s best shellfish. This is Espinaler’s premium line, meaning the best of the best scallops go in the tin. Try the scallops in their tomato and paprika sauce on toast with rocket and cracked black pepper, with a side of fluffy, herby rice or stirred through tagliatelle.