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    You are in: Home / Deep-fried / Battered Queenies With Tartar Sauce (Manx Scallops) Recipe
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    Battered Queenies With Tartar Sauce (Manx Scallops)

    Battered Queenies With Tartar Sauce (Manx Scallops). Photo by breezermom

    1/2 Photos of Battered Queenies With Tartar Sauce (Manx Scallops)

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Chocolatl's Note:

    Queenies are very small scallops, 40-80 to the pound. From iofm.net. Posted for ZWT6.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1/2 lb small scallop (queenies)
    • water
    • 1 cup all-purpose flour, divided
    • salt and pepper
    • 1/4 cup dry white breadcrumb
    • 1 egg, beaten
    • 1 tablespoon cooking oil
    • 1/2 cup milk
    • oil (for frying)
    • salt

    Sauce

    Directions:

    1. 1
      Poach the queenies in water until tender. Drain.
    2. 2
      Season 1/4 cup flour with salt and pepper.
    3. 3
      Combine remaining flour with breadcrumbs and egg.
    4. 4
      Gradually stir in oil and milk.
    5. 5
      Coat queenies in seasoned flour.
    6. 6
      Dip the queenies into the batter using a long skewer.
    7. 7
      Heat oil in a deep fryer to 375°F.
    8. 8
      Fry queenies in batches for about three minutes, or until golden brown.
    9. 9
      Drain on paper towels and sprinkle with salt.
    10. 10
      Sauce:.
    11. 11
      Combine onions, parsley, and capers.
    12. 12
      Add mayonnaise and mix until creamy.
    13. 13
      Stir in lemon juice.

    Ratings & Reviews:

    • on June 24, 2010

      55

      I'm not a fan of breaded scallops so I dusted them with cornstarch seasoned with some salt and pepper. They came out GREAT. The sauce is also WONDERFUL and easy to put together. Thanks! *Made for Seasoned Sailor and his Sassy Sirens ZWT 6*

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2012

      55

      I cut this recipe down for just me. I love scallops, and just couldn't resist. I'm not used to thickly breaded scallops, so this was a bit odd for me. Scallops are so naturally delicious....used to just a light dusting of cornflour or a mix of cajun or old bay and a bit of flour. However, I have to say I did enjoy these very much. I did make the tartar sauce, but had to add a bit of dill pickle in addition to the capers to this. Made for a wonderful meal that took little time to make. Thanks for sharing! Made for ZWT8

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2012

      25

      The scallops were a 1 star and the tartar 3. The tartar is good, a bit basic but a nice flavor. The scallops were a lot of work and in the end a messy disaster. We thought the coating tasted like a cross between pancakes and doughnuts, neither of which work with scallops. The batter came out very thick and I had to add more milk to get it to the point where I could coat the scallops. I used a deep fat fry thermometer and still the batter cooked so fast that if got very brown on the outside but the inside was still a bit moist. I tried adjusting the temp and it still didn't work . The texture was a bit like a pancake skin on scallops. They were inedible. Fortunately I cooked two small test batches so was able to save the rest of the scallops. Made for ZWT 8

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Battered Queenies With Tartar Sauce (Manx Scallops)

    Serving Size: 1 (345 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 582.2
     
    Calories from Fat 204
    35%
    Total Fat 22.6 g
    34%
    Saturated Fat 4.8 g
    24%
    Cholesterol 136.3 mg
    45%
    Sodium 881.5 mg
    36%
    Total Carbohydrate 67.0 g
    22%
    Dietary Fiber 2.8 g
    11%
    Sugars 3.2 g
    12%
    Protein 26.6 g
    53%

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