How long does Callo de Hacha last?

Raw callo de hacha should be used within 24–48 hours when stored in the coldest part of your refrigerator. If you’ve cooked it (like in this a la plancha recipe), enjoy it right away or refrigerate for up to 1 day in an airtight container. Avoid freezing after cooking—it compromises texture.

What is Callo de Hacha called in English?

In English, it’s most commonly referred to as pen shell scallop or lion’s paw scallop . These are larger and firmer than bay scallops, making them ideal for high-heat searing techniques like a la plancha.

What type of meat is Callo de Hacha?

Technically, it’s shellfish —specifically the adductor muscle of a large bivalve mollusk found along the Pacific coast. While not a “meat” in the traditional sense, its high-protein and umami-packed profile makes it feel indulgent like steak.

What are the benefits of eating Callo de Hacha?

Aside from being delicious, callos de hacha are high in protein, selenium, and vitamin B12 while being low in fat and calories. They're heart-friendly, support immunity, and help fuel a plant-leaning, whole-food diet. See the full table in Part 4 for nutritional highlights.

Callo de Hacha a la Plancha – Amazing 5-Step Recipe Guide

Jump to Recipe·Print Recipe

callo de hacha a la plancha seared on ceramic plate — Perfectly seared Callo de Hacha a la Plancha with a citrus garnish

Table of Contents

If you’ve ever tasted the ocean’s sweetness wrapped in a smoky sear, you already know why callo de hacha a la plancha deserves the spotlight. This dish isn’t just about flavor—it’s about texture, freshness, and the kind of simplicity that lets high-quality ingredients shine. In this guide, I’ll take you through the story, prep, and secrets behind making callo de hacha a la plancha at home—crispy outside, buttery inside, and packed with bold, briny goodness. Whether you’re new to scallops or a seasoned seafood lover, this post will guide you to pan-seared perfection.

My First Taste of Callo de Hacha a la Plancha

Memories of Baja in a Cast-Iron Pan

Years ago, I traveled to Baja California for a food-focused escape. I remember sitting on a breezy dock in Ensenada, when a local vendor handed me a small paper plate. On it were sizzling callos de hacha a la plancha—thick scallops kissed by a hot pan, sprinkled with sea salt, and garnished with lime and cilantro. The first bite was unforgettable. The caramelized crust gave way to a buttery, ocean-sweet center. That flavor profile stayed with me until I recreated it back home in Portland, bringing the beach to my tiny urban kitchen.

What Makes Callo de Hacha So Special?

The magic of callo de hacha a la plancha lies in its simplicity and the ingredient itself. These aren’t just scallops—they’re a prized variety from the Pacific coast, known for their dense texture and mild sweetness. In English, they’re often called “pen shell scallops” or “lion’s paw scallops.” Unlike their Atlantic cousins, callos de hacha hold up beautifully on a grill or skillet, creating a crispy edge that contrasts the tender inside.

If you love bold flavors, you’ll enjoy this spicy take on callo de hacha a la diabla. For something indulgent and buttery, don’t miss my recipe for callo de hacha a la mantequilla. Both are packed with flavor and give you new ways to enjoy this ocean gem.

Ingredients & Step-by-Step for Callo de Hacha a la Plancha

Gathering the Freshest Ingredients First

Great callo de hacha a la plancha starts with simplicity. Every element in this recipe matters, but the scallops are the star. Look for thick, sashimi-grade lion’s paw scallops or pen shell scallops at a quality fish market. They should smell like the sea—never fishy. Here’s what you’ll need:

Ingredients:

1 lb fresh callo de hacha (about 6–8 large scallops)
2 tbsp avocado oil or neutral high-heat oil
Sea salt (preferably flaky)
Freshly cracked black pepper
1 lime, cut into wedges
1 tbsp finely chopped cilantro
Optional: pinch of smoked paprika or Aleppo pepper for garnish

If you’re going beyond just searing and want a layered dish, pair this with Callo de Hacha Tostadas for extra crunch and contrast.

How to Pan-Sear Callo de Hacha Perfectly

searing callo de hacha in hot cast iron pan — Achieving a golden crust on callo de hacha in a cast iron pan

Dry the scallops: Pat your scallops bone-dry with paper towels. Moisture is the enemy of that crisp sear.
Season well: Right before searing, season each side with sea salt and pepper.
Preheat your pan: Use a heavy skillet (cast iron works wonders). Heat oil on medium-high until it shimmers—about 2–3 minutes.
Sear without moving: Place scallops in the pan flat side down. Don’t crowd. Leave them untouched for 90 seconds until a deep golden crust forms.
Flip and finish: Turn gently and cook another 60–90 seconds. They should be just opaque in the center.
Serve fast: Plate immediately with lime wedges, cilantro, and a dash of smoked paprika.

If you’re curious about professional pan-searing technique, this guide on how to sear scallops offers helpful visuals and chef-tested tips without competing on recipes.

Tips, Variations, and Pairings for Callo de Hacha a la Plancha

Best Practices for a Perfect Sear Every Time

Even experienced cooks can slip up with scallops. Here’s a quick-hit checklist to keep your callo de hacha a la plancha flawless:

Top 5 Tips for Consistently Great Results

Dry them thoroughly – Always pat the scallops dry multiple times.
Don’t season early – Salt draws out moisture. Wait until just before cooking.
Use a hot pan – Medium-high to high heat is key to caramelization.
Don’t flip too soon – Leave them untouched for at least 90 seconds.
Serve immediately – Scallops overcook fast; get them off the pan as soon as they’re opaque.

Variations You Can Try with Callo de Hacha

If you’re feeling creative, these flavor profiles work beautifully with seared callos:

Variation	Flavor Profile
With Garlic-Lime Butter	Zesty, rich, and aromatic—perfect over tostadas
Gratinado-style	Finished in the broiler with a crispy, cheesy top ([callo de hacha gratinado](https://plantpoweredrecipe.com/chiles-seeds-umami/callo-de-hacha-gratinado/))
A la mantequilla	Buttery and elegant with minimal spice
Tostada topping	Adds crunch and spice when layered on a tostada

Looking to experiment? Pair them with smoky salsas or a crisp jicama slaw. These scallops also shine over a bed of herbed rice or avocado purée.

Nutrition, Benefits & Storage of Callo de Hacha a la Plancha

Why Callo de Hacha Deserves a Spot in Your Weekly Lineup

Beyond their buttery taste and elegant texture, callos de hacha are nutritional powerhouses. When seared simply with a bit of oil and lime, they make a healthy, low-calorie dish that doesn’t skimp on satisfaction. Whether you’re building a plant-leaning pescatarian menu or just want something that feels fancy with minimal effort, this dish fits beautifully.

Health Benefits of Callo de Hacha

Rich in protein, minerals, and omega-3s, callo de hacha a la plancha provides clean fuel for your body without heavy sauces or added sugar.

Nutrient	Amount per 100g	Benefit
Protein	20g	Supports muscle repair and energy
Vitamin B12	100% DV	Essential for nerve health
Selenium	60 mcg	Boosts immunity and metabolism
Omega-3 Fatty Acids	0.1–0.2g	Supports heart and brain health

Storage Tips to Keep It Fresh

Once cooked, enjoy immediately or store leftovers in an airtight container for up to 24 hours in the fridge. Reheat briefly in a skillet—never microwave, or you’ll lose that tender texture.

If you’re buying fresh raw scallops, keep them cold and use within 1–2 days. For longer storage, freeze them raw, then thaw overnight in the fridge before searing.

Still hungry for more ideas? You’ll love using leftovers in callo de hacha tostadas—crunchy, refreshing, and zero waste.

FAQ: Everything You’ve Wanted to Ask About Callo de Hacha a la Plancha

How long does Callo de Hacha last?
Raw callo de hacha should be used within 24–48 hours when stored in the coldest part of your refrigerator. If you’ve cooked it (like in this a la plancha recipe), enjoy it right away or refrigerate for up to 1 day in an airtight container. Avoid freezing after cooking—it compromises texture.
What is Callo de Hacha called in English?
In English, it’s most commonly referred to as pen shell scallop or lion’s paw scallop. These are larger and firmer than bay scallops, making them ideal for high-heat searing techniques like a la plancha.
What type of meat is Callo de Hacha?
Technically, it’s shellfish—specifically the adductor muscle of a large bivalve mollusk found along the Pacific coast. While not a “meat” in the traditional sense, its high-protein and umami-packed profile makes it feel indulgent like steak.
What are the benefits of eating Callo de Hacha?
Aside from being delicious, callos de hacha are high in protein, selenium, and vitamin B12 while being low in fat and calories. They’re heart-friendly, support immunity, and help fuel a plant-leaning, whole-food diet. See the full table in Part 4 for nutritional highlights.

Conclusion: A Dish That Balances Comfort and Elegance

Callo de hacha a la plancha is one of those rare dishes that feels fancy but is surprisingly simple. In under 10 minutes, you get crispy seared edges, a tender interior, and flavors that bring you straight to the Baja coast. It’s versatile enough for weeknights yet special enough for date night. Whether you serve it on tostadas, over rice, or paired with a citrus slaw, it never disappoints.

Looking for more bold ideas? Don’t miss callo de hacha gratinado if you want something rich and oven-finished. It’s an easy upgrade to your seafood repertoire.