The Isle of Man is a self-governing land under the British Crown Dependency. It was home to Vikings over 1,000 years ago and is full of dramatic landscapes. The island is 30 miles long by 10 miles wide and use to have its own language called Manx, however it has since died out.
The Manx cuisine largely consists of local seafood and due to its location has similar cuisine of its near by neighbors. Cattle, pigs, and sheep are locally raised on the island. Queen scallops, fondly known as “Queenies” are a delicacy found on the island. The island is also known for its dairy products and local sheep, Loaghtan, which has a desirable dark, rich flavor that attracts top chefs. The dish I made for the Isle of Man honors their prized queenies. Unfortunately between my original preparation of the meal and writing up the post the recipe is no longer available and I haven’t been able to find a similar recipe.
Preparation was straight forward if you have even sautéed scallops before. The sauce I made for the dish used a lot of butter so I had to be mindful it didn’t brown or burn. Luckily Maine scallops were on sale so I was able to get the best quality seafood for the meal, yum!
Buttery and rich scallops- what is there not to like? The meal was simplistic but packed a decedent punch with a lovely sauce. We definitely thought the meal needed a solid side, but what we had to try was great. 7.5/10 was our final rating. I will keep an eye out for the recipe and hope to be able to share that with you soon!