Pickled Queen scallops

Image | Mike Searle © Copyright | Cornwall Good Seafood Guide

Recipe by

Ken Symons Private Chef

My passion for great Cornish produce has never wavered, championing local artisan producers at every opportunity. I simply love food - cooking, eating and growing. With forty years experience within the restaurant and banquet industry and a wealth of awards behind me, including best westcountry chef and restaurant of the year.

I now cook privately from 2 to 2000, have knife will travel, from design to execution - in my eyes, consistency is key.

Ken Symons (@kellylhagowl) • Instagram photos and videos

kensymons@privatechef (@kensymonspriva1) / Twitter

Chef

Ken Symons

Website

https://www.instagram.com/kellylhagowl/?hl=en

Ingredients

2 dozen Fal Queen Scallops

200ml cider

100ml water

50ml cider vinegar

50g sugar

50g salt

1 shallot (finely chopped)

1/2 red chilli (finely chopped)

Method

This simple recipe is a great way to enjoy a sustainable Cornish delicacy the queen scallop. Smaller than the king scallop these are only fished commercially in Cornwall in the Fal estuary by traditional sail and oar oyster boats, between the months of September and March. They are small, but sweet and are great coupled with a Cornish real ale, as enjoyed by Fal oystermen for centuries.

Queen Scallop

Sail and Oar

Fal Estuary, Cornwall

Caught by oyster fishermen who use traditional and environmentally friendly methods to fish for oysters using sail and oar power in the Fal Estuary

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Cornwall Good Seafood Guide is underpinned by the Marine Conservation Society (MCS) Good Fish Guide. The first UK consumer guide to sustainable seafood. For more information visit www.fishonline.org

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