Queenies with salsa verde

Flash fry plump, juicy little Queenie scallops for a very quick and easy lunch or starter
By Simon Rimmer
Queenies with salsa verde
  • Rating:
  • Serves: 4-6
  • Cook Time: 2 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 20 scallops, preferably queenies
  • a few small chard, leaves

For the salsa verde

  • small handful flat leaf parsley
  • 1 tbsp mint leaves
  • 1 tbsp tarragon, leaves
  • 10-15 g Dijon mustard, according to taste
  • 1 clove garlic, chopped
  • 15 g capers, drained
  • 15 g anchovies
  • 3-4 tbsp olive oil

Tips and Suggestions

The Isle of Man is famous for the queen scallop - a medium-sized variety whose shell is often colourful.

It's important not to overcook scallops as they can quickly become tough.


1. For the salsa verde: Drop all the herbs into a food processor, along with the mustard, garlic, capers, anchovies and a pinch of salt and pepper. Blend them together until everything is finely chopped. Pour in enough of the oil in a slow, steady stream to form a thickish sauce. Set aside.

2. Rub the scallops all over with a little olive oil. Heat a large frying pan, put in the scallops and fry them for 1 minute on each side or until golden.

3. Remove the scallops with a slotted spoon and serve them on a bed of chard leaves with the salsa verde spooned over.

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