Queen scallop

Pétoncle

What it is

The Manx queenie fishery works by provoking the animal: a light chain towed ahead of the trawl makes the scallop clap its valves and swim straight up into the net. That escape response is sluggish in cold water, so the fishery opens only in June, once the sea has warmed enough for the queenies to jump.

In the kitchen

It weighs a third of a king scallop and cooks in a third of the time: thirty seconds a side in a dry, very hot pan, no more. Sold shucked, it sits in its own water, so drain it on paper first or the pan loses heat and poaches it grey.

Goes with

Butter Lemon Parsley Garlic Smoked cured pork belly Cream Chives White wine vinegar

In season alongside

Northern sweet shrimp Nantucket bay scallop Brill Arctic char Clam Crayfish

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