What queen scallop means
Queen scallops are a small species of scallop found in the waters around Britain, especially off the Isle of Man, Scotland and Wales. They are often called queenies, and Manx queenies from the Isle of Man are particularly well known. They are smaller than the more familiar king scallops, with pretty, rounded, ribbed shells in shades of pink, brown and cream. The meat is a small, round, white muscle with a sweet, delicate flavour and tender texture, and queenies are usually sold without the roe.
Because they are small, queen scallops cook very quickly and are easy to overcook, which makes them tough and rubbery. They are best cooked briefly over high heat. A classic way of serving them is grilled in the shell with garlic butter, herbs and breadcrumbs or cheese. They are also seared in a hot pan with butter and lemon, added to pasta, risotto and seafood dishes, used in gratins and served raw as ceviche or carpaccio.
They are popular on restaurant menus as a starter and at seafood festivals. Queenies are sold fresh by fishmongers, both in the shell and shucked, and are also sold frozen. They are often more affordable than king scallops. You will see queen scallops in British seafood recipes and on restaurant menus.