Ingredients: Small scallops (Aequipecten opercularis), olive oil, tomato, onion, red pepper, wine, salt and spices.
Not the large scallops you may be used to, these are the smaller “variegated scallop” but they are similar in texture and sweetness. “Guisadas” means something like “stewed” or “cooked in sauce” and our favorite way to eat these is folded into and throughout some freshly cooked rice. The sauce coats the grains and the heat from the rice perfectly warms the meats. They’re great straight from the tin, too.
110g (3.88 oz ) tin