Battered Queenies With Tartar Sauce (Manx Scallops)
photo by breezermom
- Ready In:
- 15mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 226.79 g small scallop (queenies)
- water
- 236.59 ml all-purpose flour, divided
- salt and pepper
- 59.14 ml dry white breadcrumb
- 1 egg, beaten
- 14.79 ml cooking oil
- 118.29 ml milk
- oil (for frying)
- salt
-
Sauce
- 4 green onions, minced
- 9.85 ml parsley, chopped
- 14.79 ml minced capers (or Gherkins)
- 59.14 ml mayonnaise
- 9.85 ml lemon juice
directions
- 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.
- Sauce:.
- Combine onions, parsley, and capers.
- Add mayonnaise and mix until creamy.
- Stir in lemon juice.
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Reviews
-
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
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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