Queenie Scallops with a Herb Crust

Queenie scallops are lovely little juicy nuggets that need cooking carefully: they’re really small and can soon be overcooked and turn rubbery. For this dish we use Lincolnshire poacher, which is made by Simon Jones at Ulceby Grange in Lincolnshire. The poacher is matured for 15-20 months and has a perfect nutty flavour that suits the scallops. If you can’t buy poacher, you can use a good quality cheddar instead.