Queenies are very small scallops, 40-80 to the pound. From iofm.net. Posted for ZWT6.
Make and share this Battered Queenies With Tartar Sauce (Manx Scallops) recipe from Food.com.
- 1⁄2 lb small scallop (queenies)
- 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)
- 4 green onions, minced
- 2 teaspoons parsley, chopped
- 1 tablespoon minced capers (or Gherkins)
- 1⁄4 cup mayonnaise
- 2 teaspoons lemon juice
- Poach the queenies in water until tender. Drain.
- Season 1/4 cup flour with salt and pepper.
- Combine remaining flour with breadcrumbs and egg.
- Gradually stir in oil and milk.
- Coat queenies in seasoned flour.
- Dip the queenies into the batter using a long skewer.
- Heat oil in a deep fryer to 375°F.
- Fry queenies in batches for about three minutes, or until golden brown.
- Drain on paper towels and sprinkle with salt.
- Combine onions, parsley, and capers.
- Add mayonnaise and mix until creamy.
- Stir in lemon juice.
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*
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
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