Don Gastronom (La Narval) Scallops in Vieira Sauce


These are very small scallops, called “queenies” in England, with the frill and coral (roe) still attached. Great straight from the tin, or folded into a dish of freshly made rice.  If you go with straight from the tin, have some bread handy to sop up the sauce, you don’t want to waste that.

110g tin

In stock

Gift Wrap This Tin!


Ingredients: Small scallops (zamburinas aka queen scallops), sunflower oil, tomato, onion, spices, and salt.

WARNING: Cancer and Reproductive Harm —


  1. newsletteracct (verified owner)

    I initially was going to eat these with chips but I didn’t love the texture – however, it was nothing a quick pivot to another carb couldn’t cure. Gently warmed and tossed with pasta, these hit the spot. I especially loved the sauce.

  2. Peter Kupchick (verified owner)

    Love scallops. Raw > Seared but that’s just preference. Tried these out of the tin first and thought the texture was great but did not enjoy the sauce. Put on toasted rye with crème fraiche, pickled onions, lemon, and lots of fresh cracked black pepper. Was very enjoyable that way. On its own you get the occasional grit and that is not at all noticeable when served on bread.

  3. toolndie (verified owner)

    “Whole” scallops (as Dan states, with the frill and coral still attached), loosely packed in a thick red sauce…attractive…
    The sauce is rich and very tasty…you taste tomato, paprika and a nice balanced salt…the scallops are slightly softer than I would like but are not mushy…the flavor of the scallop itself is on the milder end of the spectrum and has a kind of sweetness to it…the sauce and the scallops play well together…I had with Kettle Chips cooked in lard (from Lancaster Co., Y’all) and Club Crackers…no sauce wasted…all washed down with glasses of Graham Beck – Brut Rose

  4. largerbirdy (verified owner)

    Viscous savory sauce and the scallop meat was sweet! These don’t really resemble scallops in the form most folks are familiar with eating at a restaurant / cooking at home — a good chew and texture, like a tin of good mussels. I can’t say my can was grit-free but good overall.

  5. Matt (verified owner)

    A really fun tin to mix things up a bit. Scallops are medium sized and not trimmed super fancy, but this is a great thing. I enjoyed right out of the tin but could imagine this being great over potatoes or pasta. Tomato sauce is not overpowering so you get a really bright scallop flavor. Would definitely recommend for anyone looking for a mini splurge or wanting to try something new.

  6. tarynmgawronski (verified owner)

    This was my first time trying tinned scallops and overall I really enjoyed them! They were smaller than I anticipated and had good chew and firmness. The tomato sauce was decent, but didn’t add as much flavor as I was hoping for. That being said, the flavor of the scallops was really nice so overall it was a good tin. Definitely made me want to try more scallops. I ate these mostly as is from the tin, but also paired with crunchy crackers smeared with salted butter.

  7. Mike Turpie (verified owner)

    Wow, this is a really nice tin. I boiled a half pound of packaged gnocchi, then mixed in the tin in the hot pan. It didn’t need it, but I had some grated parmigiano around and that didn’t hurt either. Vs the Espinaler version, the tin was full of scallops, they were a bit larger (9), though slightly less firm, it was cleaner tasting, and the sauce was more emulsified/less oily. I think putting these over gnocchi/pasta/rice is a better way to use the sauce than crackers/bread/spoon. I didn’t notice any grit. So far, this is the scallop tin to get.

  8. Stacy Rosenfeld (verified owner)

    My first time trying scallops and boy am I glad I got these! I had them with crusty sourdough bread slices, kerrygold butter, manzanilla olives, black olive tapenade, pickled radish, pickles, salsa espinaler and an angry rascal! They’re meaty, sweet and fishy and rich! Highly recommend.

  9. Kristine (verified owner)

    These scallops won’t be winning a beauty contest any time soon but there is a rustic appeal to it. I’ve never had scallops with frill and roe attached. When I opened up the tin, I thought I had grabbed a tin of oysters in tomato-based sauce by mistake. Appearances aside, these scallops were a delightful treat. Each morsel provided a slightly sweet, briny and chewy piece of scallop… with some pieces having a bit of gristle to it. I enjoyed it with some pasta though am not sure how often I will get this.
    I would rank this a 3.5 out of 5 stars.

  10. Megan OBrien (verified owner)

    These were really delicious! Never tried tinned scallops before so it was a little daunting but glad I did it. I ate them with a baguette, slathered some labneh, and topped with pickled red onions. Would also be really good in a pasta I think!

  11. SK (verified owner)

    I have learned that tinned seafood looks vastly different than the stuff you see at a raw bar so I was curious to open the can and see what these looked like. I’d describe them visually as a cross between mushrooms and mussels in a tasty tomato based sauce. I ate a few out of the tin and the scallops had a great chew and flavor, with the occasional grit. I threw the rest of the can in a pasta dish to make a full meal and use up the sauce.

  12. Grace Olson (verified owner)

    I’ve had scallops in vieira sauce before, but not the Don Gastronom ones. These were delicious. I ate them on buttered baguette. I’ve had them on bread before, but this time, the butter stopped the bread from getting too soggy. I like to add a lot of the sauce to my bite. It was perfect!

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