Conservas de Cambados Small Scallops in Galician Sauce


Scallops are among the most appreciated mollusks of the Galician Rías. They’re cleaned individually by hand, with Galician sauce added in the final stages. Prepared with great care and slow fire, this product is a true delicacy to be enjoyed on its own or with any of a variety of dishes.

Net Weight 4 oz (111g)

Pictured on vermicelli pasta with parsley.

In stock

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Ingredients: Small scallops, sunflower oil, onion, tomato, wine, spices and salt.

WARNING: Cancer and Reproductive Harm —

See what Matthew Carlson has to say about these small scallops.


  1. Patrick Hachey (verified owner)

    These are rather peculiar! As a New Englander, the scallops I’m used to are plump, buttery, and usually broiled with breadcrumbs or pan seared. These take the distinct buttery “scallop” flavor and concentrate it down and then expand upon that with the spiced tomato and onion sauce. The result is a bunch of little fishy flavor bombs. Serving suggestion was to mix them into rice and that really helps to mellow out the intense briny aspect. The warmth of the rice also helps, tomato sauce is almost always better when warm, in my experience. I can endorse these to be used as a star ingredient in a decadent pasta or rice dish, but I’m not sure I’d recommend them to be eaten straight from the can. Unless you’re a total freakin’ scallop head of course!

  2. Beverly Mullineaux (verified owner)

    I love these. With very little effort they can be used to make a quick and flavorful meal. I usually add them to the rice cooker when the rice is done, and let them warm up for about 10 minutes. After I fold them in and plate them, I may sprinkle some kelp on top.
    A nice hot meal without heating up the kitchen. A win in my book.

    I was initially worried that canned scallops would be rubbery, but these were plump, tender and sweet. I noticed a little bit of heat in the back of my throat as the meal progressed, which added to the pleasure. I look forward to trying these on pasta.

  3. Tabitha Gault (verified owner)

    I enjoyed these straight from the tin with cheese, crusty bread and some condiments for variety. I look forward to adding this tin to some simple pasta and rice dishes. I would definitely recommend for an affordable scallop option.

  4. Erica Huang (verified owner)

    Very tasty! The sauce makes a good vehicle for pasta, which I had this with, and it definitely is a step above from just having it cold from the tin. But as-is from the tin was also delicious by itself, make no mistake.

  5. rmm59 (verified owner)

    This was my first excursion into tinned scallops, and I was simply blown away by the quality and taste. The scallops are incredibly tender and have a delicate, sweet flavor that is perfectly complemented by the rich and savory Galician sauce. These were absolutely divine when paired with bread, or pasta, but I also really enjoyed them as an appetizer. Highly, highly recommend this product!


  6. ryan951357 (verified owner)

    These are wonderful, and while I admit to being a little nervous about them, they were the unexpected stars of my first order on RTG (at least, as far as the cans I’ve eaten so far go!).

    I grew up in Nevada, and in one casino my parents brought me to for many meals there’s a seafood bar which serves a “mazatlan cocktail” – With seafood, not alcohol – Which is easily my mother’s favorite. When I tasted a scallop fresh out of this tin, it brought me straight to a seat at their table, stealing a scallop from her glass.

    That is to say, the flavor of these is intricate, and bold, and wonderful, cold or warm – And it is definitely worth a try to taste it for yourself.

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