The volandeiras (Aequipecten opercularis) breed on the pebble and sand bottoms of the Ría de Arousa, where they are collected by the inshore fleet of Rianxo and Cambados.
The meat of this product is obtained from ½ kilo of fresh volandeira, steamed and packed in scallop sauce according to a traditional recipe based on sautéed tomato and onion in organic olive oil; seasoned with pepper, carrot and spices.
All the ingredients used to make the sauce come from organic farming certified by the Regulatory Council for Organic Agriculture of Galicia: ES-GA-ES/CRAEGA.