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Oak-Smoked Queenies

Ready in 15 mins + waiting

Recipe by Graham 

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.

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'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.