Sweet, delicate Galician scallops meet a combination that is almost impossible to resist: good olive oil, garlic and chilli. The scallops have a naturally sweet shellfish flavour and tender texture, while the garlic and chilli add savoury depth and just enough heat to keep things interesting.
La Narval identifies the scallop as Aequipecten opercularis and places the emphasis on its Galician origin. These are particularly good warmed gently and served with plenty of crusty bread to mop up the garlicky oil.
 
They’d also work beautifully over pasta, folded through rice or served as part of a seafood-focused conservas spread. And if you’re the sort of person who normally leaves the oil behind, this is one to reconsider.
 
Wine pairing: A crisp, mineral Albariño, or a cool-climate Australian Chardonnay from Mornington Peninsula.
 
 
La Narval was established in 1966 in the Ría de Arousa, an area renowned for its delicious Spanish seafood. The picturesque factory features a private dock, which enables the company to receive freshly caught seafood daily.
Since its inception, the company has followed its founder's traditional methods of fish and seafood preservation, ensuring that the unique taste of their products is preserved. The company has evolved with the latest technology, delivering the essence of the sea straight to customers' kitchens.