The scallop's little cousin in our collection of queen scallops in scallop sauce

The queen scallop, or zamburiña, is the best-value shellfish of the Galician Rías. A close relative of the scallop but smaller, it has more tender flesh and a finer, less sweet flavour. And since it does not carry the price of its bigger cousin, you can enjoy it without needing an occasion: there are tins from just over five euros.

The scallop sauce is half the tin

It is the classic preparation and the one that dominates this selection. It is a sofrito of onion, tomato and paprika, in the tradition of the Galician oven-baked scallop, in which the queen scallop is stewed in the tin itself. Unlike an escabeche or an oil, this sauce does not just accompany: it is part of the dish. That is why a tin of zamburiñas is eaten with a spoon and bread, not with a cocktail stick.

Choose your preparation

• In scallop sauce: the classic. Rosa Lafuente, Paco Lafuente and FerroMar, with the traditional paprika sofrito.
• Stewed: Ramón Peña and La Brújula, closer to a casserole stew and a touch thicker.
• Galician style: Los Peperetes and Cambados, with their own take on the sofrito.
• Natural: Real Conservera and Los Peperetes, without sauce, for those who want to enjoy the queen scallop on its own or add it to a rice dish.
• With garlic and chilli: FerroMar's, in olive oil, with a spicy kick.

Before serving

Room temperature, never straight from the fridge: cold thickens the sauce and shuts in the aromas. Warming it gently in a pan for a few seconds also works and brings out the paprika. With bread on the side, which here is compulsory.

If you are looking for other shellfish from the rías, we also have our collections of canned clams and canned cockles.

Add your favourite tins to the basket and receive them in 24-48 hours.