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Manx Queenies with Cucumber and Wild Fennel
Manx Queenies with Cucumber and Wild Fennel is a traditional Manx recipe (from the Isle of Man) for a classic starter of fried queen scallops served on a salad with a shallot and cider vinegar dressing. The full recipe is presented here and I hope you enjoy this classic Manx version of: Manx Queenies with Cucumber and Wild Fennel.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Additional Time:
(+20 minutes infusing)
Serves:
4
Rating: 
Tags : Wild FoodBritish RecipesManx Recipes
This is a modern recipe that makes the most of queenies (Manx queen scallops) as a starter. When you buy your queenies from the fish monger make your you get the top shells (the deep half of the shell) with them for serving, not the flat bottom shell.
Ingredients:
24–32 very fresh queenies, prepared and left in the half-shell
For the dressing:
2 shallots, peeled and finely chopped
2 tbsp cider vinegar
1/3 cucumber
1 tbsp cold-pressed rapeseed oil
1/2 tbsp wild fennel, chopped
Juice of 1/2 lemon
Salt and freshly ground pepper, to taste
Method:
For the dressing, combine the shallots and cider vinegar in a small pan, bring to the boil, then tip into a heat-proof bowl and set aside.
Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Finely chop the cucumber into 5mm dice, then add to the bowl with the shallots. Mix in the rapeseed oil, fennel and lemon juice, toss to combine and season well. Set aside to infuse for about 20 minutes.
Place a non-stick frying pan over medium-high heat. When hot add the scallop meats (and any coral). Fry for 2 minutes per side, arrange in the shells, spoon over the marinated cucumber mixture and serve.
