Common Name:
Scallop
Scientific Name:
Pecten spp.
Reproduction Period:
Spring to Summer
(peak between May and August, depending on the region)
Harvesting / Production Areas:
Galician Rías
Packaging:
1 kg, 2 kg or 5 kg boxes
Sizes:
Standard
Scallops are bivalve molluscs with a distinctive, rounded shell, featuring strongly ribbed radial valves and one side usually slightly flatter than the other. The shell displays colours ranging from white to light brown, sometimes with reddish or pinkish tones, particularly on the outer valves. The scallop meat is fleshy, firm and succulent, renowned for its delicate, sweet and fresh flavour, highly appreciated in cuisines around the world.
They live partially buried or resting on the seabed, filtering phytoplankton and suspended organic matter from the water. This filter-feeding lifestyle gives scallops their fresh, subtly sweet flavour, making them a versatile ingredient for dishes such as grilled preparations, sautés, seafood soups and raw dishes, where their natural taste remains intact. Their firm texture and balanced flavour make scallops a true highlight in any seafood preparation.
