This week’s delicious recipe comes courtesy of Mark Hix, the celebrated chef whose various outposts have played host to every greedy gourmet and cool young thing in London. It’s a fresh and vibrant take on scallops. If you’re not familiar with Manx Queenies, then you should be. These are Queen Scallops which are fished around the Isle of Man – Manx Queenie is their local nickname.
As with all seafood recipes, the result is only ever as good as the produce is fresh. As your local fishmonger to notify you when these beauties come in – believe us, they’re well worth the wait.
Manx Queenies with Cucumber & Wild Fennel
24 – 32 very fresh queenies, prepared and left in the half-shell
For the dressing:
2 shallots, peeled and finely chopped
2 tbsp cider vinegar
1 tbsp cold-pressed rapeseed oil
1/2 tbsp chopped wild fennel
Juice of 1/2 lemon
Salt and freshly ground pepper
For the dressing, place the shallots and cider vinegar in a small pan, bring to the boil, then tip into a bowl.
Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Finely chop the cucumber into 5mm dice, then add to the shallots.
Add the rapeseed oil, fennel and lemon juice, toss to combine and season well. Leave to stand for about 20 minutes.
Spoon the marinated cucumber onto the queenies and serve.
From HIX Oyster & Chop House by Mark Hix, published by Quadrille