Fish

Queen Scallop

A tier

Queen scallop (Aequipecten opercularis and related small scallops) is the petite European scallop, often sold whole in shell or as small meats for stews and tapas. The adductor is sweeter and more delicate than a king’s, and the whole animal can be cooked in its shell until it just opens. Size makes them ideal for sharing plates rather than lone seared discs. Steam or bake queens with garlic, parsley, and breadcrumbs; add shucked meats to creamy pasta at the end of cooking. They overcook faster than kings—watch for just-set flesh. Scottish and Irish queens are well known; keep very cold and cook the day you buy for best sweetness.