The Galician scallop (venus verrucosa) is still an unknown from the Rías Baixas that is gradually making its way into the Spanish market, and we found it interesting to try.
The scallop, moelo clam, carneiro or as it is called in the southern peninsula almejón bolo, has firm, hard meat with a very intense sea flavor, which can be enjoyed in different preparations: scallops sautéed, steamed… Although the most common way to prepare this mollusk is, like oysters or fine clams, opened with the help of a good knife and drizzled with a few drops of lemon, we recommend this last method because it has a very tricky cooking point and its meat could become tough and chewy if overcooked.
Our scallops are large, and there are a total of 10-15 pieces per kilogram.
Learn the difference between scallops and berberechos:
At first glance, scallops and berberechos seem similar; we will tell you their differences in shape and color.
A brownish-yellow, slightly more reddish in its deep and sharp striations, the scallop is also larger and oval-shaped. While the berberecho measures about 3-4 cm, the scallop ranges from 5 to 7 cm, and its striations are concentric, unlike those of the berberecho, which are vertical.
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