Scallops from the Arousa River Estuary in seafood sauce

Description

The scallop is, perhaps, the most famous Galician bivalve mollusc, not only due to its exquisite meat, but also because of the historic association of its shell as a symbol of The Way of St. James and “Xacobeo” (Holy Year).

Its extraction is strictly regulated. The fleet from the The Arousa Ports of Cambados, O Grove, Rianxo, Ribeira and A Pobra go out to fish for short periods of time, normally from November to March, using the traditional fishing method known as ‘scallop trawling’. The shellfish is unloaded at the Cambados Fish Market, where it is purified and then gutted by an authorised company. The capture areas, the fishing technique, the extraction period and the purification processes are all endorsed by The PescadeRías Quality Seal.

BOU DE VARA freshly produces the scallop, after a strictly controlled cooking process to maintain its genuine texture and flavour. Packaging is carried out in the traditional way, piece by piece, by expert hands. The journey from the sea to the tin takes a matter of hours in order to preserve all their qualities with maximum freshness. It is prepared in a traditional seafood sauce, consisting of; onion, tomato, bay leaf, vinegar and extra virgin olive oil. It is a product to be enjoyed by all the senses, fully appreciating it from the moment you open the tin to fully appreciate its qualities on the palate. It is a gastronomic delicacy which pairs perfectly with aged dry white wines.