Ingredients for Battered Queenies With Tartar Sauce Manx Scallops
- 1 pound small scallops
- 1 cup water
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt, 1/4 teaspoon black pepper, plus more to taste
- 1/2 cup white breadcrumbs
- 1 large egg
- 2 tablespoons vegetable oil
- 1/4 cup milk
- 2 inches vegetable oil (for frying)
- pinch salt
- amount not specified
- 2 tablespoons fresh parsley
- 1 tablespoon capers
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 cup red onion
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How to Make Battered Queenies With Tartar Sauce Manx Scallops
- Gently poach 1 pound of queenies in 1 cup of water until tender (about 3-5 minutes).
- Drain the queenies thoroughly and set aside.
- In a shallow dish, season 1/4 cup all-purpose flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In a separate bowl, combine 1/2 cup all-purpose flour, 1/2 cup breadcrumbs, and 1 large egg, whisking until just combined.
- Gradually whisk in 1/4 cup milk and 2 tablespoons vegetable oil into the flour-breadcrumb mixture until a smooth batter forms.
- Dredge the poached queenies in the seasoned flour, ensuring they are evenly coated.
- Dip the floured queenies into the batter using a long skewer or chopsticks, allowing excess batter to drip off.
- Heat 2 inches of vegetable oil in a deep fryer or large pot to 375°F (190°C).
- Carefully fry the queenies in batches for approximately 3 minutes, or until golden brown and cooked through. Avoid overcrowding the fryer.
- Remove the fried queenies with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Sprinkle with a pinch of salt.
- **Tartar Sauce:**
- Finely chop 1/4 cup red onion, 2 tablespoons fresh parsley, and 1 tablespoon capers.
- In a small bowl, combine the chopped onion, parsley, and capers with 1/2 cup mayonnaise. Mix until well combined and creamy.
- Stir in 1 tablespoon lemon juice and season with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
12g
Fat
24g
Carbs
22g
