Small scallop

Small scallop is a marine bivalve mollusk known for its rounded, ridged shell and its tender, delicate meat. It is highly valued in gastronomy for its mild flavor and slightly firm texture, making it ideal for grilling, baking, or in ceviches.

This shellfish is commonly found on the Atlantic and Pacific coasts, especially in regions such as Spain, Portugal, and the coasts of Latin America, where its harvesting is regulated to prevent overexploitation. The small scallop is typically younger and smaller than the larger commercial varieties, but it maintains an intense and refined flavor.

In terms of its nutritional properties, the small scallop is an excellent source of high-quality protein, low in fat, and rich in minerals such as zinc, iron, and selenium, in addition to containing B vitamins. This makes it an ideal ingredient for balanced and healthy diets.

In different regions of Latin America, the small scallop goes by various synonyms that may vary by country or coastal area. Some of the most common names include: concha fina, small oyster, fan shell, and zamburiña (especially in Argentina and Chile for similar specimens).

Its versatility and fresh flavor make the small scallop an essential ingredient in seafood recipes, from stews to more elaborate dishes, adding a very special gourmet and oceanic touch.