Real Conservera Seleccion 1920 Scallops in Galician Sauce

Real Conservera Selección 1920 brings scallops to a level that feels almost unfair to anything else in a tin. These prized zamburiñas are harvested at peak size and sweetness from the cold, pristine waters of Galicia, then hand-cleaned and slow-cooked in the cannery’s iconic Galician sauce (salsa gallega). The sauce itself is a generational recipe: gently sautéed onions, tomatoes, garlic, olive oil, and smoky paprika simmered down until it becomes rich, deep, and velvety — a flavour that tastes unmistakably of northern Spain.

What sets Selección 1920 apart is their obsessive attention to detail. Only the best scallops make it into this line, and the result is a tin with extraordinary balance: tender shellfish, a sauce with real backbone, and a finish that lingers with warmth and complexity. It’s refined, traditional, and incredibly versatile.

Serve it as a tapas centrepiece, fold it into warm rice, or spoon it over toasted bread — it’s the kind of conserva that makes even a simple snack feel like a chef-driven dish. For anyone who loves Spanish seafood, this is an essential pantry luxury.

Recipe: Scallops in Galician Sauce “à la Spanish Pig”

Ingredients:
– 1 tin Real Conservera Selección 1920 Scallops in Galician Sauce
– Blackbird bread or any good crusty bread
– Olive oil
– Fresh parsley (optional)
– A squeeze of lemon (optional)

Method:
Toast slices of bread and brush lightly with olive oil. Warm the scallops and sauce very gently in a small pan (do not boil). Spoon over the toast, finishing with chopped parsley and a touch of lemon if you like. Serve immediately as a luxurious, ready-in-minutes tapa.