Queen Scallops Recipes

Cooking Queen Scallops

Rinse the frozen scallops under running water. Place in a large pot with 1/4 cup of water, cover tightly, then steam over high heat until the shells are open. This only takes a few minutes. Shake the pot or move the shells around with a wooden spoon once or twice during cooking. When all are open, set the scallops aside and keep the juices. Remove the scallops from their shells, discarding the black digestive gland. Rinse the scallop meats very briefly under the tap.

The scallops can either be reheated in the strained juices, but never boiled, and served immediately, or prepared according to a recipe.

Queen Scallops


  • 1.5 kg Queen Scallops
  • 30 g butter
  • 1 onion, finely chopped
  • 1 cup of coconut cream
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, crushed
  • 1/2 tsp garam masala
  • 1/4 tsp cayenne pepper
  • 1 tsp cornflour, dissolved in a little cold water fresh coriander or fresh parsley, finely chopped

Prepare the scallops as indicated in ‘Cooking Queen Scallops’. Melt butter in a saucepan and very gently sauté the onion, garlic and ginger until soft but not coloured. Add the garam masala and cayenne pepper, as well as one cup of the strained juices and the coconut cream. Simmer for half an hour, then add the cornflour and the scallops.

Heat through but do not let boil again. Serve immediately with chopped coriander or parsley on top, accompanied with rice.

Scallops à la Parisienne

serves 4

  • 1.5 kg Queen Scallops
  • 30 g butter 1 clove garlic, crushed
  • 1 small onion, diced 1 cup of parsley, finely chopped freshly ground black pepper
  • 1/2 cup of white wine
  • 1/2 cup of cooking juices
  • 1/3 cup dried breadcrumbs

Prepare the scallops as indicated in ‘Cooking Queen Scallops’. Gently sauté butter, garlic, onion and parsley until the onion is soft but not coloured, add the white wine, 1/2 cup of strained juices and pepper and boil for a few minutes to reduce the amount of liquid by half.

Divide scallops evenly into some empty half shells or into small ramekins, spoon over a little of the sauce, sprinkle with a few breadcrumbs and place under the grill until the breadcrumbs just begin to colour. Serve hot.

Queen Scallops Flambées

serves 4

  • 1.5 kg Queen Scallops
  • 30 g butter
  • 1 small onion, finely chopped
  • 1 Tbsp parsley, finely chopped
  • 1 cup white wine
  • freshly ground black pepper
  • 1/2 cup cream
  • 1/4 cup brandy

In a large saucepan, melt the butter and add onion and parsley.

Cook over medium heat until the onion softens but does not colour. Add wine and cook one more minute. Place rinsed scallops in the pot, cover tightly, and steam over high heat for a few minutes, until shells have opened. Quickly take scallops out with a slotted spoon, so the scallops do not overcook. Remove the black digestive gland from the scallops, rinse briefly and set aside. Boil juices vigorously to reduce to a quarter of the original quantity, then add brandy, heat through and flambé.

Add cream, pepper, return Queen Scallops, heat through, and serve with rice.


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