Queen Scallops, Zamburinas, 1kg

Queen Scallops Zamburinas is 1kg of queen scallops — the Zamburina, a small, sweet and intensely flavoured variety from Spanish Atlantic waters prized for their delicacy and remarkable depth of flavour. Queen scallops Zamburinas are a distinct product from large king scallops. As a result, they suit different preparations — their smaller size and thin shell make them ideal for cooking in the half-shell with garlic butter under a hot grill. Furthermore, the Zamburina is celebrated in Galicia as one of the finest small shellfish of the Atlantic coast. In particular, cooking in the shell preserves the natural juices and produces a deeply flavoured result.

About Queen Scallops Zamburinas

We source our scallops from hand-picked Scottish fishermen and specialist Spanish suppliers. In particular, Scottish hand-dived scallops are widely regarded as the finest in the world — removed individually from the seabed rather than dredged, preserving the surrounding habitat. As a result, the scallops we deliver have a cleaner flavour, a firmer texture and a far more responsible provenance than dredged alternatives. Furthermore, scallop quality depends entirely on freshness and correct handling from boat to door. However, a scallop stored incorrectly or soaked in water to increase weight collapses in a hot pan rather than searing. In particular, we source only dry-packed scallops — never treated with water or preservatives. Additionally, our Zamburina queen scallops from Spain bring a different but equally genuine tradition to this outstanding category. That commitment to provenance and correct handling defines every scallop we stock. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Queen Scallops Zamburinas From Us

Cooking scallops well is one of the most satisfying techniques in all of shellfish cookery. In contrast to many ingredients, a perfect scallop requires only two things — a very hot pan and the confidence to leave it alone. As a result, the most common mistake is moving the scallop before the crust has formed. Furthermore, a dry scallop placed in a very hot dry pan sears to a deep golden crust in 90 seconds per side. However, a wet scallop steams rather than sears and produces a pale, rubbery result. In particular, pat every scallop dry with kitchen paper before it touches the pan, without exception. Moreover, season with sea salt only at the last moment before cooking, as salt draws out moisture. Additionally, the roe of a scallop tastes as good as the white and deserves to be cooked alongside it. That golden crust achieved in a screaming hot pan is the mark of a cook who understands the ingredient.

How to Cook Queen Scallops Zamburinas

To get the very best from it:

• Place in the half-shell on a baking tray and top with garlic butter, parsley and a little white wine.
• Grill under a very hot grill for 3 to 4 minutes until the butter is bubbling and the scallop is just cooked.
• Furthermore, queen scallops Zamburinas suit a simple pan preparation in foaming butter with garlic and lemon for 1 to 2 minutes.
• Additionally, serve in the shell as a spectacular canapé or tapas element at a Spanish-inspired sharing table.

Perfect Pairings

This product pairs beautifully with:

• Garlic butter, parsley and white wine in the half-shell under the grill
• Good olive oil, garlic and chilli for a Spanish-inspired preparation
• Good bread to absorb the shell juices — essential
• A glass of chilled Albarino, Txakoli or a cold Manzanilla alongside

Storage: Keep refrigerated and use within 2 days of delivery. Scallops are highly perishable — freshness is essential for the finest flavour and sear. Furthermore, pat dry immediately on arrival and store uncovered in the fridge on kitchen paper to absorb any moisture. However, do not rinse in water as this defeats the purpose of a dry-packed scallop. Delivered fresh and ready to cook.

However you cook them, these scallops bring a sweetness and depth that only carefully sourced scallops can deliver. Moreover, great scallops always reward the simplest preparations and a very hot pan.