Summary: Baked queen scallops are one of the most elegant and simple appetizers in Galician cuisine. 8 minutes in the oven, garlic, lemon, and good oil are all you need. This guide includes the original recipe, the difference between queen scallops and scallops, and how to use canned queen scallops when fresh are not available.
Contents
Queen Scallop vs. Scallop: What's the Difference?
| Characteristic | Queen Scallop | Scallop |
|---|---|---|
| Size | Small (4-7 cm) | Large (10-15 cm) |
| Flavor | More intense, oceanic | Softer, sweeter |
| Price | More affordable | More expensive |
| Cooking | 6-8 min oven | 4-5 min oven |
| Season | Year-round | Oct-Apr (summer closed season) |
Ingredients for 4 people (24 queen scallops)
- 24 fresh queen scallops (or 3 cans)
- 4 finely minced garlic cloves
- Juice of 1 lemon
- 4 tablespoons EVOO
- Chopped fresh parsley
- Salt and white pepper
- Optional: fine breadcrumbs for gratinating
Baked Recipe Step-by-Step
- Preheat the oven to 220°C (425°F) with top and bottom heat. If you have a grill function, use it for the last 2 minutes.
- Prepare the queen scallops: If fresh, open them with a thin knife at the hinge. Remove the dark part (intestine) and the coral if you don't like it, though the coral is the most flavorful part. Place them in their deeper shell on a baking tray with coarse salt (the salt stabilizes the shells).
- The dressing: Mix EVOO + finely minced garlic + lemon juice + parsley. Use a generous teaspoon per queen scallop.
- Bake: Pour the dressing over each queen scallop. Bake for 6-8 minutes. The meat should be opaque and slightly golden at the edges. If adding breadcrumbs, add them at the end and gratinate for 2 minutes.
- Serve immediately with bread to soak up the juices left in the shell.
Time Chart by Size
| Size | Oven Temp. | Time | Result |
|---|---|---|---|
| Small (4-5 cm) | 220°C (425°F) | 5-6 min | Juicy, perfect |
| Medium (6-7 cm) | 220°C (425°F) | 7-8 min | Ideal doneness |
| Large (scallop) | 200°C (400°F) | 4-5 min | Pearlescent center |
Recipe Variations
- With butter: Replace EVOO with butter + garlic + parsley. Richer and creamier. The resulting juice is perfect for dipping.
- With gratin breadcrumbs: Add breadcrumbs + Parmesan cheese + garlic on top. Gratinate for 2-3 minutes at the end. A more festive version.
- With Iberian ham: Place a thin slice of ham on each queen scallop before baking. The ham fat melts over the meat. Extraordinary.
- Steamed with bay leaf: No oven needed. In a covered pot with a little water and bay leaf. 4 minutes. Lighter and with a purer flavor.
Canned Queen Scallops: The Perfect Alternative
When fresh Galician queen scallops are not available, premium canned options are the right solution. Canned queen scallops from the Galician Rías are packaged within hours of being caught, preserving their fresh sea flavor.
To use them in oven recipes: drain them, place them in shells (you can buy decorative shells), add the dressing, and bake for only 3-4 minutes (they are already cooked, they just need to be heated and for the dressing to meld).
Bacalalo — Premium Galician Canned Goods
Queen scallops, scallops, clams, and cockles from the Galician Rías. Artisanally canned in Galicia.
View products →Frequently Asked Questions
Can you eat the orange coral of the queen scallop?
Yes, and it's the most flavorful part. The coral is the gonad (reproductive organ) and has a more intense, creamy flavor than the white muscle. In haute cuisine, it is used for sauces.
How do I know if a fresh queen scallop is in good condition?
It should be alive: the shell slightly ajar but closing when touched. It should smell of fresh sea, without ammoniacal notes. Discard any that are fully open with no reaction.
How many queen scallops per person?
As an appetizer: 4-6 pieces. As a starter: 8-10. As a main course: 12-15 pieces (though at that price, scallops are a better option).
Can raw queen scallops be frozen?
Yes. Cleaned and in an airtight bag, they will keep for 3 months. Thaw in the refrigerator 12 hours beforehand. The texture will be slightly worse than fresh.
You might also be interested in: Clams à la Marinera | Razor Clams with Garlic | Complete Guide to Canned Fish
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