Ingredients:
225g (1⁄2 lb) Manx queenies (small scallops)
water
120g (1 cup) plain flour, divided
salt and freshly-ground black pepper, to taste
25g (1⁄4 cup) dry white breadcrumb
1 egg, beaten
1 tablespoon cooking oil
125ml (1⁄2 cup) milk
oil (for frying)
salt
For the Sauce:
4 spring onions, minced
2 tsp fresh parsley, chopped
1 tbsp capers (or Gherkins), minced
60ml (1⁄4 cup) mayonnaise
2 tsp lemon juice
Method:
Prepare the sauce by mixing all the ingredients together. Set aside in your refrigerator until needed.
Bring a pan of salted water to a boil. Add the queenies and poach for 4 minutes, until just tender. Drain in a colander and set aside to cool.
Season 30g (1/4 cup) of the flour with salt and black pepper. Combine the remaining flour with the breadcrumbs and egg. Gradually incorporate the oil and milk in the flour, breadcrumb and egg mix to form a batter.
Pre-heat oil in a deep fryer or wok to 190C (375F). Once the oil is hot, finish cooking the queenies.
Take one queenie at a time and coat in the seasoned flour. Shake off any excess then dip into the batter (easiest done if they're stuck on a long skewer). Fry the battered queenies in batches in the hot oil for about three minutes, or until golden brown.
Drain on kitchen paper and sprinkle ot taste with salt. Cook the next batch.
When all the scallops are prepared, serve accompanied by the sauce.
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