In Càdiz we went to our favourite bar for morning coffee – La Bodeguita de Plocia. They were laying out the bar with fish for the day and I noticed some Zamburiñas (variegated scallops). As it happened we returned to the same bar later in the evening and the scallops were still there. We ordered a ración a la plancha. They were returned to their shells for presentation. Barely seared and tasting of the sea. If anything they were more flavoursome than “king” scallops. (Veiras)
My father told me that his mother Nellie used to cook “Queenies” poached in milk with breadcrumbs, whenever she travelled to Bristol and could purchase them. Queen scallops are similar in size to Zamburiñas but not the same species. I believe she must have poached them in just enough cold milk to cover the scallops. As soon as the milk reached a simmer they would have been ready – any longer and the queens would have become chewy. I wish I had been able to try them cooked by Nellie!
