Raw queenie scallops, tomato water dressing and crisp-fried queenies

Raw queenie scallops, tomato water dressing and crisp-fried queenies

Fish Kitchen
David Loftus

When tomatoes are at their best we use them in lots of different ways. Tomato water is a really great way to use a glut of tomatoes. Its intense flavour and acidity work so well with raw fish, queen scallops in particular. We buy our queenies from the Isle of Man – they’re a fantastic ingredient and very versatile. This is a fine dish to kick off a summer’s day lunch.


Quantity Ingredient
24 queenie scallops
or 12 standard scallops
1kg very ripe flavourful plum tomatoes
12 ripe cherry tomatoes
50ml light rapeseed oil
2 teaspoons chives, chopped
oil, for deep-frying


Quantity Ingredient
50g strong plain flour, plus a little extra to dust
50g cornflour
100ml soda water, ice-cold
cornish sea salt


  1. Shell and clean the scallops if necessary, removing the roes. Quickly rinse the scallops, making sure they are free from sand and any bits of skirt. Freeze overnight.
  2. For the tomato water, blitz the plum tomatoes in a food processor with a good pinch of salt to a purée. Lay a large square of muslin or a clean tea towel over a medium bowl, allowing the ends to drape over the sides. Tip the puréed tomatoes into the muslin. Gather the ends of the muslin over the top and tie into a bag with string, then suspend over the bowl. Leave in the fridge overnight to allow the tomato water to drip through. If you haven’t time for that, you could just give it a squeeze to extract the liquid.
  3. Thaw the scallops. Set aside 12 queenies or 6 king scallops (slicing the latter in half). Carefully slice the rest of the scallops across in half and lay the scallop discs out on a tray. Refrigerate, unless serving straight away.
  4. To make the batter, mix the flour and cornflour together in a bowl and whisk in the soda water, then season with a good pinch of salt.
  5. Just before serving, slice the cherry tomatoes. Arrange the sliced scallops and tomato slices on individual plates, overlapping them neatly.
  6. For the dressing, measure 180 ml of the tomato water and whisk with the rapeseed oil. Season with salt. Dress each plate with the tomato dressing and sprinkle over the chopped chives.
  7. Heat the oil in a deep-fat fryer to 180°C. Roll the remaining scallops through a little flour, shaking off any excess. Dip them, one at a time, into the batter to coat, then lower into the hot oil. Deep-fry for about 1 minute until golden and crispy. Remove with a slotted spoon, drain on kitchen paper and season with salt.
  8. Place the hot, crispy scallops on the plates and serve at once.
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