Battered Queenies With Tartar Sauce Manx Scallops Recipes

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BATTERED QUEENIES WITH TARTAR SAUCE (MANX SCALLOPS)



Battered Queenies With Tartar Sauce (Manx Scallops) image

Make and share this Battered Queenies With Tartar Sauce (Manx Scallops) recipe from Food.com.

Provided by Chocolatl

Categories     European

Time 15m

Yield 2 serving(s)

Number Of Ingredients 15

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
4 green onions, minced
2 teaspoons parsley, chopped
1 tablespoon minced capers (or Gherkins)
1/4 cup mayonnaise
2 teaspoons lemon juice

Steps:

  • 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.

Nutrition Facts : Calories 582.3, Fat 22.7, SaturatedFat 4.8, Cholesterol 136.4, Sodium 881.5, Carbohydrate 67, Fiber 2.8, Sugar 3.2, Protein 26.7

SCALLOP TARTARE



Scallop Tartare image

Sweet and tender scallops make a natural substitute for raw beef in tartare. While beef stands up to strong, aggressive capers and mustard, the ratios are dialed back here to accommodate the scallop, which is more subtle. Because they're being served raw, it's important to buy fresh, high-quality scallops. Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it's important to look for scallops that are labeled "dry" or "dry-packed" for more pure flavor.

Provided by Mark Bittman

Categories     easy, quick, finger foods, seafood, appetizer

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 9

8 large scallops
2 hard-boiled eggs, chopped
1/4 cup minced fresh parsley
2 tablespoons minced red onion
2 tablespoons capers
1 teaspoon Dijon mustard
Salt and pepper
Worcestershire sauce
Toast points, for serving

Steps:

  • Chop the scallops into small pieces then transfer to a medium bowl.
  • Add the eggs, parsley, red onion, capers and mustard, and gently toss to coat. Season to taste with salt, pepper and Worcestershire sauce. Serve with toast points.

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