Small scallops

Small scallops are marine bivalve mollusks highly valued in gastronomy for their delicate flavor and soft texture. They are characterized by their small size, making them ideal for appetizers, starters, and sophisticated dishes. Their meat is tender and slightly sweet, perfect for grilling, baking, in sauces, or as part of mixed seafood.

The origin of small scallops is typically in cold and temperate coastal waters, mainly from the Atlantic and Pacific. In Spain, Galicia is one of the most recognized regions for its scallop production, while in Latin America, countries with access to the Pacific Ocean such as Chile and Mexico also market them.

Among their properties, small scallops are low in fat and rich in high-quality proteins, in addition to providing minerals such as zinc, iron, and magnesium, as well as B vitamins, which contribute to muscle health and the proper functioning of the immune system.

In the Hispanic American context, small scallops may have different names depending on the country or region. Some common synonyms include: conchas finas (Chile), ostiones (Mexico, although sometimes referring to larger scallops), or simply vieiras. However, it is important to note that in some places the term may vary or be used for other types of related mollusks.