READY IN
15 mins

+ waiting
Oak-Smoked Queenies Recipe

Oak-Smoked Queenies

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

In case you've not come across them before, "Queenies" are small scallops about ½" - ¾" (1cm - 2cm) diameter - sometimes called "bay scallops" as opposed to the larger "sea scallops" that are about 1" - 1½" diameter (elsewhere they are referred to as King scallops and Queen scallops - hence the word "queenies"). Regarded by many to have aphrodisiac qualities, the queenie is full of flavour and all the natural goodness one would expect of shellfish. Usually served with a white or cheese sauce, queenies make an ideal starter or main course.

      Preparation Time: 5 Minutes + waiting

      Cooking Time: 10 Minutes

Ingredients for Oak-Smoked Queenies

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 lb
queen scallops
½ lb
oak-smoked bacon rashers (slices)
2 fl oz
sherry
1 teaspoon
sugar
about ½lb can
water chestnuts

 

How to Cook Oak-Smoked Queenies

  1. Mix together the sherry and the sugar then add the queen scallops. Allow to marinade for at least an hour. Cut the bacon rashers (slices) in half lengthways then again in half across the width (4 strips of bacon from each rasher). Place one queen scallop onto a water chestnut and wrap around the circular side with a strip of oak-smoked bacon, securing with a toothpick or skewer. Do the same for each queenie. Grill (broil) all of the queenie parcels until the bacon is cooked - about 5 - 6 minutes. Serve hot with a little Basmati rice.

 
Graham GRAHAM'S HOT TIP:
If you can't get oak-smoked bacon, you can use any smoked bacon. It won't be quite the same, but it will still taste good.
 
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Reviews of Oak-Smoked Queenies

Rating 5 out of 5 - Many cooks will make this recipe again August 07 2014
When I think of these, I immediately start humming the Frankie Valli song, "Can't Take My Eyes Off of You" because as soon as these are cooked and on the plate I really can't take my eyes off them. They are, as the song says, "Too Good To Be True". These are monsters in the nicest possible way. I love them!
(1 review)
 

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