Entree: Isle of Man – Manx Queenies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 20 min

Cook 1 hr

Additional 4 hrs

Total 4 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 Manx queen scallops, approx. 1 oz (28 g) each, cleaned
- 4 slices back bacon, approx. 4 oz (115 g), cut into lardons
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 small shallot, finely chopped (about 0.53 oz (15 g))
- 1 tbsp (15 ml) dry white wine (optional)
- 1/4 cup (30 g) all-purpose flour, for dredging
- 1/2 tsp (3 g) kosher salt, divided
- 1/4 tsp (1 g) freshly ground black pepper, divided
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- Lemon wedges, for serving

Show original ingredient measurements

- 12 Manx queen scallops, approx. 1 oz (28 g) each, cleaned
- 4 slices back bacon, approx. 4 oz (115 g), cut into lardons
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 small shallot, finely chopped (about 15 g)
- 1 tbsp (15 ml) dry white wine (optional)
- 1/4 cup (30 g) all-purpose flour, for dredging
- 1/2 tsp (3 g) kosher salt, divided
- 1/4 tsp (1 g) freshly ground black pepper, divided
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse scallops and pat dry. Lightly season flour with 1/4 tsp (1.25 ml) salt and 1/8 tsp (0.625 ml) black pepper, then dredge scallops and shake off excess.
2. In a large skillet over medium heat, cook bacon lardons until crisp and golden, about 4–5 minutes; remove with a slotted spoon and set aside, leaving rendered fat in the pan.
3. Add olive oil and 1 tbsp (15 ml) butter to the skillet; when foaming, add dredged scallops in a single layer and sear 1–1½ minutes per side until golden and just firm. Transfer scallops to a warm plate.
4. Reduce heat to medium-low, add remaining 1 tbsp (15 ml) butter and the chopped shallot to the skillet; sauté 1–2 minutes until translucent. Deglaze with white wine if using, scraping up browned bits.
5. Return bacon to the pan, stir in lemon juice, remaining salt and pepper to taste, and chopped parsley. Add scallops back to the skillet and briefly warm through, about 30 seconds, without overcooking.
6. Plate scallops topped with bacon and pan sauce, serve immediately with lemon wedges.

1. Rinse scallops and pat dry. Lightly season flour with 1/4 tsp salt and 1/8 tsp black pepper, then dredge scallops and shake off excess.
2. In a large skillet over medium heat, cook bacon lardons until crisp and golden, about 4–5 minutes; remove with a slotted spoon and set aside, leaving rendered fat in the pan.
3. Add olive oil and 1 tbsp butter to the skillet; when foaming, add dredged scallops in a single layer and sear 1–1½ minutes per side until golden and just firm. Transfer scallops to a warm plate.
4. Reduce heat to medium-low, add remaining 1 tbsp butter and the chopped shallot to the skillet; sauté 1–2 minutes until translucent. Deglaze with white wine if using, scraping up browned bits.
5. Return bacon to the pan, stir in lemon juice, remaining salt and pepper to taste, and chopped parsley. Add scallops back to the skillet and briefly warm through, about 30 seconds, without overcooking.
6. Plate scallops topped with bacon and pan sauce, serve immediately with lemon wedges.