Battered Queenies With Tartar Sauce (Manx Scallops)

Total Time
Prep 5 mins
Cook 10 mins

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

Ingredients Nutrition


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

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*

Papa D 1946-2012 June 24, 2010

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

breezermom August 24, 2012

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

momaphet August 23, 2012