Scallops in salsa

Scallops in salsa. The scallops are harvested in the Galician Rìas in northwest Spain and prepared by hand at a small, artisanal cannery nearby in Cambados. They come in a sauce made from olive oil, spices, tomato and onion, a variation on the traditional Galician seafood sofrito that often accompanies gratins or seafood dishes. 

Recipe tip: try them straight from the can as a tapa, or serve over white rice or pasta. 

About Carmelo: Carmelo is a luxe edit of Iberia’s finest tinned fish curated by Patrick Martinez, the founder of The Tinned Fish Market. It must come from marine ecosystems where sea life thrives. It must be fished seasonally, sustainably, and must be prepared by hand. This is the Carmelo manifesto.

Ingredients: scallops (Chlamys opercularis, Aequipecten opercularis) (molluscs) (55%), tomato (27%), sunflower oil (5%), onion (5%), spices (3%)

Weight: 110g

Country of origin: Spain