I love this dish. It’s lazy, tasty and healthy with a good dose of naughty, too. It’s the kind of dish I’ll throw together on an impulse so long as the ingredients are available and the sun is shining. Queen scallops are a medium sized scallop, about as big as a button. In the Isle of Man, ‘queenies’ are served with pride as they are the local dish of choice.
Around this time of the year, queenies become widely available. I bought ten of these little beauties for €2 today and at those prices, I couldn’t resist. Mind you, there’s just enough in ten for one person. For a dinner party, I’d buy 50.
The first thing I did to put my super delicious lunch together was to build myself a Greek salad with some fresh chard and little gem lettuce from my garden, then some thinly sliced red onion and cucumber, three cherry tomatoes, roughly chopped, an egg, boiled and quartered, feta cheese, broken up and sprinkled and some black olives, scattered about. I threw in a sprinkling of mixed seeds, too.
Next, the queenies. First, I heated a pan and tossed some olive oil on it, then some butter. When the pan gets hot, throw the chopped up smoked bacon lardons on it and allow them to char before throwing on your queenies. These cook very quickly so you need the pan to be warm and the bacon to be almost cooked. Toss the scallops about, gently, in the oil, butter and bacon fat. It’s all about the flavour, baby.
Finally spoon the mixture out and directly on and all over the salad, then toss some fresh lemon juice over it. Give it a gentle shake and toss and, presto, it’s done.