La Curiosa's small scallops with garlic and chili feature zamburiñas (queen scallops, Aequipecten opercularis) from Galicia's nutrient-rich estuaries. Hand packed at La Curiosa's Nigrán facility in olive oil with garlic and chili, three ingredients chosen to complement the scallop rather than compete with it.

Species: Zamburiñas, Galician queen scallops, smaller than sea scallops with naturally sweeter flavor and texture that holds up well in the tin

Flavor Profile: Clean, sweet scallops in garlic-infused olive oil with a gradual warmth from chili that builds rather than announces itself

Serving Suggestions: Spoon scallops and the garlic-chili oil onto grilled sourdough with lemon and flaky salt; serve the open tin alongside Padrón peppers, Manchego, and olives for a Spanish tapas board; or pair with Albariño for a natural regional match