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

Q: 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 .

Q: 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.

Question 1

What kind of seafood is Callo de Hacha?

Accepted Answer

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.

Question 2

What kind of meat is Callo de Hacha?

Accepted Answer

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.

Question 3

What is Callo de Hacha called in English?

Accepted Answer

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.

Question 4

Where is the best Callo de Hacha?

Accepted Answer

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.

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