Please click on a dish below to see the recipe.


Garlic Scallops


1 lb Isle of Man King Scallops
1 medium sized Onion, diced finely
4 to 6 cloves of Garlic, finely chopped or crushed
1 Tbsp Olive Oil
120ml Pouring Cream
4 spring Onions, sliced Chinese style (on an angle)
Splash of White Wine
1 Tbsp finely chopped Chives or Parsley


For this recipe, fry garlic and onion with oil in a medium hot pan for 2 minutes, but don’t allow to colour. Add King scallops, lightly cook on one side for 20 seconds. Continue to turn and cook for another 20 seconds and then remove from pan. On medium to high heat, add the splash of white wine to pan and reduce for 1 minute. Add cream and reduce until the sauce thickens to a nice coating consistency. Add scallops, spring onions and gently toss in sauce for about 1 minute. Place garlic scallops on big mound of rice pilaf and pour over sauce, then garnish with chives or parsley. Serves 4 to 6.


Breaded Scallops


32 King Scallops
Salt and Pepper
Flour, for dredging
1 large Egg, lightly beaten
9oz Bread Crumbs
Oil, for deep frying
Lemon wedges, garnish


If using medium scallops, leave whole. Cut jumbo scallops in half. Lightly season scallops with salt and pepper. Roll scallops in flour and coat with egg. Then roll them in bread crumbs. Deep fry breaded scallops 2 to 3 minutes. Garnish with lemon and a sprig of parsley. Makes 4 servings.


Scallop Chowder


1 1/2 lb medium Scallops
1 large Onion, chopped
3 stalks Celery, chopped
4 Tbsp Butter
3 cups Water
1 qt. Milk
2 large Potatoes, diced
4 Tbsp Flour
1/4 tsp Pepper
1/2 tsp Salt
6 large Chowder Crackers, buttered


Cut scallops into bite-size pieces and place them in a deep pan and cover with 1 1/2 cups of cold water. Bring to a simmer over medium heat for 5 to 10 minutes, or until scallops turn opaque and can be flaked with a fork. Save scallop stock for use later.

In a large deep pan, on medium heat, add butter and sauté the chopped onion until golden brown. Add potatoes, celery, and 1 1/2 cups of water. Cover and cook on medium heat for 15 minutes, or until potatoes and celery are tender.

Blend flour in small mixing bowl with one half of the milk. Blend until smooth and then add the other half of the milk. Add the flour mixture to the cooked potatoes and celery, then add the Isle of Man scallops and scallop stock. Heat to a boiling point but do not boil. Season with salt and pepper. Serve hot in large chowder bowls with big soup spoons. And don’t forget the buttered chowder crackers. A pinch of chopped parsley and paprika makes for a nice garnish on top of the scallop chowder as well. Serves 6 to 8.


Scallop Salad


1 to 2 lb Scallops
2 Tbsp Olive Oil
1 Garlic clove

Dressing Ingredients:

juice of 1 Lemon
1/2 cup Oil
1 Clove garlic, crushed
1 tsp Ginger, fresh, grated
1 Tbsp Sesame Oil


Red Pepper, julienned
fresh whole Cilantro


Mix dressing ingredients and let sit while preparing the rest of the dish. Arrange on each plate a bed of lettuce, mushrooms on either end with heads pointing out, sprinkle red peppers from center out (like spokes of a wheel) and arrange whole cilantro amongst the peppers. Sauté the scallops in the olive oil and garlic until just done. Drain and then pile in the middle of each plate. Pour dressing over top and serve immediately. Yields 6 servings.


Manx Queenies in Cream and Brandy Sauce


1lb of fresh Isle of Man Queenies
Large carton of Cream or Elmlea
1 tablespoon of Brandy
½ teaspoon mustard
Ground Black Pepper


1. Heat the oil in a large frying pan
2. Fry the Queenies until nicely browned
3. Remove with a slotted spoon and drain on kitchen paper
4. Drain any excess oil from pan and return the Queenies to the pan
5. Pour in cream and stir, add the brandy, mustard and black pepper
6. Cook until the cream has reduced and thickened
7. Serve in bowls with crusty bread


Stir Fried Queenies with Bacon


1lb of Queenies
1 small onion
6-8 mushrooms
3-4 rashers of bacon
½ a red or yellow pepper


1. Rinse and dry Queenies
2. Heat oil in a wok or large frying pan
3. Add the Queenies and stir-fry over a medium heat
4. Add the chopped onion, bacon and pepper and stir-fry until all the ingredients are cooked – approx. 5 minutes
5. Serve with warm crusty rolls or salad


Queenies Mornay


1lb of Queenies
½ an onion
1 Packet of Cheese Sauce Mix
2 ozs of Grated Cheese
Salt and Pepper


1. Wash the Queenies
2. Chop the onion
3. Boil together in a saucepan for 3 minutes (seasoning to taste)
4. Drain and put the Queenies and onions into an ovenproof dish
5. Make up the cheese sauce mix or make your own
6. Pour over Queenies and top with grated cheese
7. Bake in the oven until the top is nicely browned
8. Serve with mashed potato, peas and broccoli


Pan Fried Manx Queenies


1lb Queenies
Cook Oil
Salt and Pepper


1. Wash the Queenies in cold water and dry with kitchen paper
2. Heat the oil in a large frying pan
3. Add the Queenies to the pan, stir occasionally, fry until nicely browned
4. Serve as a starter with seafood


Fish Pie


1 ½ – 2lb Queenies
3/4 lb White Fish
½ – ¾ lb Salmon
½ Prawns (frozen could be used)
2 Packets of Cheese Sauce or Parsley Sauce
1 Pint of Milk
2½ lb of Potatoes (6 large ones)
Grated Cheddar Cheese
Salt and Pepper


1. Boil the Queenies for 2-3 minutes
2. Cook the white fish and salmon in the microwave or poach gently in water
3. Defrost the prawns if using frozen
4. Cut the white fish and salmon into small pieces, when cooled slightly
5. Place the Queenies, white fish, salmon and prawns into a large oven proof dish and      season well with salt and pepper
6. Make the sauce and pour over the fish
7. While the fish and Queenies are cooking peel and boil the potatoes.
8. Mash the potatoes with a little milk, cool slightly before covering the fish and sauce,      making sure the potato goes to the side of the dish
9. Fluff the potato with a fork and top with grated cheese

Put in the oven on 180 C gas mark 6 and cook for ½ an hour, longer if the pie was completely cold before putting it in the oven.