Queen scallops in garlic sauce

The queen scallop is a bivalve shellfish similar to the scallop but smaller in size. Its shell is a true symbol of Galicia since it is used by the pilgrims on the "Camino de Santiago". It is caught in the deepest depths of the Galician estuaries, between 30 and 60 meters deep, from small boats with the help of a rake with widely spaced teeth ("raño") and a wide mesh bag known as a "can".

At Frinsa, the queen scallops in garlic sauce are made from carefully selected specimens from the fish market, which are subjected to a purification process to eliminate the sand, for subsequent cooking, stripping and removal of the hepatopancreas by hand. Then a sauce based on olive oil and cayenne pepper is added, following the traditional "al ajillo" recipe.