Stewed scallops in salsa
Scallops from the Galician estuaries, harvested when they’re at their best and sourced from local markets. The small scallops are stewed - guisadas in Galician - in a sauce of peppers, onion and tomato. They’re part of Ramón Peña’s gold line - in other words they don’t get any better. Try them with pasta, with rice, or on crunchy lettuce leaves with parsley-laden cream cheese.
Origin: Spain (Galicia)