Scallops with salsa Gallega

Tinned scallops in Galician sauce from Barcelona’s Espinaler. The onion, tomato and pepper sauce that complements the scallops is a traditional way of eating this shellfish in Galicia, where the scallops are harvested. This is Espinaler’s premium line, meaning the best of the best scallops go in the tin. The inlets along the Galician coast - the Rías Baixas - are home to some of the world’s best-tasting shellfish. Try the scallops in their tomato and paprika sauce on sourdough toast with rocket and cracked black pepper, with a side of fluffy rice or stirred through tagliatelle.