What kind of seafood is Callo de Hacha?

Callo de hacha is a type of scallop, specifically from the Atrina maura species—also known as pen shell scallops. These are larger and firmer than typical bay scallops and are native to Mexico’s Pacific coastline. Their flavor is sweet, mild, and perfect for bold sauces like a la diabla .

What kind of meat is Callo de Hacha?

It’s the adductor muscle of a large bivalve mollusk, similar to a traditional sea scallop. In the culinary world, it’s prized for its tender bite and clean, ocean-like taste. While technically not “meat” in the red meat sense, it’s a shellfish protein often featured in fine Mexican coastal cuisine.

What is Callo de Hacha called in English?

The direct English translation is “pen shell scallop.” The term “callo” refers to the muscle, and “hacha” refers to the pen-shaped shell. You might also find it labeled as “giant scallop” or “Mexican pen shell” in specialty seafood markets.

Where is the best Callo de Hacha?

The most sought-after callo de hacha comes from the Gulf of California and the coasts of Baja California and Sonora. For those in the U.S., sourcing from sustainable vendors who carry certified Mexican seafood is the next best thing. Look for scallops that are firm, ivory-colored, and smell fresh—not fishy.

Callo de Hacha a la Diabla – 1 Bold Recipe You’ll Love

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Callo de Hacha a la Diabla with red chile sauce — A fiery coastal classic – callo de hacha a la diabla

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If there’s one dish that brings back my first summer living on the coast of Baja California, it’s callo de hacha a la diabla. The heat of the sauce, the tender sweetness of the scallops, and the ocean breeze made it unforgettable. In this article, we’ll dive into the bold, fiery flavors of this beloved Mexican seafood plate and how to prepare it perfectly at home. Whether you’re new to callo de hacha or a seafood aficionado, get ready for a recipe that’s spicy, sophisticated, and full of heart.

The Bold Origins of Callo de Hacha a la Diabla

The seafood behind the spice

Callo de hacha, known in English as “pen shell scallop,” is a luxurious shellfish native to Mexico’s Pacific coast. Unlike typical bay scallops, these are larger, meatier, and harvested from deeper waters, often around Baja California or Sonora. What makes callo de hacha stand out is its mild, slightly sweet flavor and firm texture, making it perfect for bold sauces like the iconic salsa a la diabla. This devil-style sauce is a spicy tomato-chile blend, traditionally used on shrimp but equally delicious with this buttery mollusk.

In coastal towns, families often serve this dish during gatherings, sometimes seared and finished with diabla sauce or grilled for extra smokiness. It’s a staple that bridges elegance and comfort, with fiery flavors that warm you from the inside out. If you’re curious about variations, you might enjoy trying callo de hacha a la mantequilla, where butter takes center stage instead of heat.

Spicy flavors with heritage

Diabla-style cooking traces back to Mexican coastal regions where bold, smoky chiles like chipotle or guajillo were blended with garlic, tomato, and lime. The goal? Heat that’s not just fire, but flavor. Callo de hacha a la diabla captures that perfectly. Some recipes incorporate a touch of coconut milk to balance the heat. As with many traditional dishes, each household has its own version—some char the chiles, others simmer them low and slow.

The trick is striking a balance between spicy and savory without overpowering the delicate callo. Want to see how this balance shifts across preparations? Check out the callo de hacha gratinado, a baked version with cheese and a creamy twist.

How to Make Callo de Hacha a la Diabla at Home

Fresh ingredients, fiery flavors

To make callo de hacha a la diabla at home, you’ll need quality seafood and pantry staples with bold character. The key? Freshness. Start with tender callos de hacha—about ½ inch thick—and don’t skimp on the chiles. This recipe serves 2 but can easily be doubled.

Ingredients:

1 lb fresh callo de hacha (pen shell scallops)
3 dried guajillo chiles, stemmed and seeded
2 dried chile de árbol (for heat)
2 ripe tomatoes
3 cloves garlic
½ white onion
1 tbsp olive oil
1 tbsp vegan butter (optional for extra richness)
Juice of 1 lime
Salt and pepper to taste
½ cup vegetable broth (or water)
Fresh cilantro for garnish
Optional: splash of agave syrup

If you’re unfamiliar with guajillo and chile de árbol, this guide to Mexican dried chiles from Mexico in My Kitchen is a helpful resource for understanding their flavor profiles and spice levels.

Step-by-step preparation

Soften the chiles: In a small saucepan, boil the dried chiles in water for 5 minutes until soft. Drain and set aside.
Make the diabla sauce: In a blender, combine boiled chiles, tomatoes, garlic, onion, and broth. Blend until smooth.
Cook the sauce: Heat olive oil in a skillet over medium heat. Pour in the blended sauce, season with salt, pepper, and lime juice, and simmer for 8–10 minutes until thickened slightly.
Sear the scallops: In a separate nonstick pan, sear the callos in a bit of vegan butter or oil—about 1 minute per side until golden but tender. Don’t overcook.
Combine & finish: Add the scallops to the sauce. Simmer together for 2 more minutes to absorb the flavor.
Serve hot: Garnish with chopped cilantro and lime wedges. Serve with rice, tortillas, or crusty bread.

Diabla sauce simmering in skillet — Simmering diabla sauce rich with chile heat

For a gentler, buttery version of this dish, try Callo de Hacha a la Mantequilla, a smooth and silky take that contrasts beautifully with diabla’s heat. Or switch things up with Callo de Hacha Tostadas—a crispy, zesty alternative that’s perfect for parties.

Serving Ideas and Flavor Pairings for Callo de Hacha a la Diabla

How to serve it just right

Presentation matters just as much as taste. You want the bold red diabla sauce to shine while balancing the heat with thoughtful sides and textures. Here are a few ways to serve your callo de hacha a la diabla that make it feel like a restaurant-worthy dish.

Best accompaniments for diabla scallops:

Warm corn tortillas or fresh bolillo slices
Steamed white or jasmine rice with lime zest
Pickled red onions for acidity
Grilled cactus paddles (nopales)
Roasted veggies like zucchini or bell pepper
Avocado slices or guacamole

Want to impress with texture? Crisp, toasted bread helps soak up the fiery sauce, while rice neutralizes the spice. These combinations also work beautifully with the more rustic version in our Callo de Hacha Tostadas, where crunch meets creaminess.

Here’s a quick pairing guide:

Drink	Why It Works
Dry Riesling	Lightly sweet, it tames the spice without hiding the seafood.
Crisp Sauvignon Blanc	High acidity cuts through the richness of the diabla sauce.
Agua de pepino con limón	A refreshing cucumber-lime agua fresca to cool the palate.
Michelada (non-alcoholic or light beer)	Spicy beer echoes the heat while offering a cooling finish.

Regional flavor variations

While callo de hacha a la diabla is most associated with the Pacific coast, chefs across Mexico—and in plant-based kitchens like mine—bring their own touches. Here are a few:

Sonora-style: Often grilled over wood fire and sauced afterward
Sinaloa twist: Extra chiles and a splash of orange juice
Oaxacan approach: Adds toasted sesame seeds and black garlic
Plant-based Portland take: Swap in king oyster mushroom rounds for a shellfish-free version

Curious about how a milder, grilled variation tastes? Try the recipe for Callo de Hacha a la Plancha, which is kissed with citrus and perfectly simple.

Sustainability, Prep Tips & How to Store Callo de Hacha a la Diabla

Smart sourcing and ocean-friendly choices

Callo de hacha isn’t just delicious—it’s also delicate when it comes to environmental impact. As demand rises, overfishing has become a concern, especially in the Gulf of California. That’s why choosing responsibly harvested or farmed scallops—or high-quality plant-based alternatives—is a great way to enjoy this dish without harming marine ecosystems.

Here are tips for responsible sourcing:

Look for MSC-certified or traceable seafood whenever possible.
Ask your fishmonger about local harvesting methods.
In vegan kitchens, king oyster mushrooms or palm hearts offer similar texture.

In fact, many modern chefs, like those featured in the Callo de Hacha Tostadas, are blending real and plant-based proteins to reduce pressure on wild stocks while maintaining flavor integrity.

Make-ahead, store, and reheat with ease
This dish is best served hot and fresh, but with the right technique, you can make it ahead without losing quality. Below is a practical table to help you plan for prep, storage, and leftovers:

Step	Tip
Make-Ahead	Prepare the sauce a day early. Store in a sealed container in the fridge.
Storage	Keep cooked scallops in an airtight container for up to 2 days in the fridge.
Reheating	Gently reheat sauce on low heat, then add scallops for just 1 minute to avoid overcooking.
Freezing	Not recommended. The scallops lose their texture when thawed.

Quick plant-based swap list

If you want to offer a seafood-free version that captures the spirit of callo de hacha a la diabla, here are the top three substitutions I’ve tested in my kitchen:

King oyster mushrooms (sliced into scallop-sized rounds)
Crispy tofu cubes (briefly seared)
Hearts of palm (rinse, slice, sear for golden texture)

Use the same sauce recipe and cooking time, but reduce searing to avoid mushy texture. These swaps make this dish accessible for plant-based eaters while retaining bold flavor.

Frequently Asked Questions about Callo de Hacha a la Diabla

What kind of seafood is Callo de Hacha?
Callo de hacha is a type of scallop, specifically from the Atrina maura species—also known as pen shell scallops. These are larger and firmer than typical bay scallops and are native to Mexico’s Pacific coastline. Their flavor is sweet, mild, and perfect for bold sauces like a la diabla.
What kind of meat is Callo de Hacha?
It’s the adductor muscle of a large bivalve mollusk, similar to a traditional sea scallop. In the culinary world, it’s prized for its tender bite and clean, ocean-like taste. While technically not “meat” in the red meat sense, it’s a shellfish protein often featured in fine Mexican coastal cuisine.
What is Callo de Hacha called in English?
The direct English translation is “pen shell scallop.” The term “callo” refers to the muscle, and “hacha” refers to the pen-shaped shell. You might also find it labeled as “giant scallop” or “Mexican pen shell” in specialty seafood markets.
Where is the best Callo de Hacha?
The most sought-after callo de hacha comes from the Gulf of California and the coasts of Baja California and Sonora. For those in the U.S., sourcing from sustainable vendors who carry certified Mexican seafood is the next best thing. Look for scallops that are firm, ivory-colored, and smell fresh—not fishy.

Conclusion

Whether you grew up on the Mexican coast or you’re just discovering the wonders of callo de hacha a la diabla, one thing’s clear—this dish is more than just spicy scallops. It’s culture, heat, and tenderness all on one plate. The bold diabla sauce brings fire, but the sweet ocean flavor of callo de hacha keeps everything balanced and unforgettable. From fresh sourcing tips to plant-based swaps, you now have everything you need to recreate this coastal classic at home.

Callo de Hacha a la Diabla – Bold, Spicy, and Unforgettable