Los Peperetes Zamburiñas – Galician Scallops in Sauce 63g

Zamburiñas are the delicate queen scallops of Galicia's Rías, and Los Peperetes sources them fresh from these Atlantic inlets, then preserves them in a traditional Galician sauce of onion, pepper, and olive oil. At 63 grams, this is a proper tapa jar — a single, luxurious portion that tastes like it arrived this morning from a seafood counter in A Coruña.

About this product

Unlike larger scallops, zamburiñas are sweet and tender, their delicate flesh enhanced rather than overwhelmed by the gentle Galician sofrito that accompanies them. Los Peperetes has been canning seafood from the rías since 1980, respecting both the scallop and the sauce. The result is something you'll find in the finest Spanish homes and bars — not a pantry filler, but an occasion jar.

How to enjoy

• Serve chilled on toasted bread with a squeeze of lemon as a pre-dinner tapa.
• Fold into a simple white fish ceviche or raw fish salad.
• Toss with pasta, a splash of the jar's sauce, and fresh herbs.
• Top a slice of Manchego cheese on a small plate for a composed appetizer.

Product details

• Net weight: 63g
• Origin: Galicia, Spain
• Brand: Los Peperetes
• EAN: 8437001961979
• Storage: Keep in a cool, dry place; refrigerate after opening.

⭐ Why we love this

Zamburiñas represent the soul of Galician seafood tradition — these petite, briny scallops demand respect, not heavy treatment. Los Peperetes' four-decade mastery means the sofrito enhances rather than masks the delicate sweetness, delivering an authentic rías experience in a single jar.

🍷 Pairing suggestion

Serve with a chilled Albariño from Rías Baixas — the wine's salinity and citrus notes mirror the ocean where these zamburiñas were caught. Alternatively, pair with a dry Fino sherry and a small plate of jamón ibérico for a proper Spanish aperitivo.

📍 From Spain

These zamburiñas come from Galicia's Rías Baixas, the Atlantic estuaries that produce Spain's most prized queen scallops. Los Peperetes, based in Galicia since 1980, sources directly from local fisheries and preserves the catch using time-honored techniques that have made them a staple in Spanish pantries.