We asked locals, restaurateurs, fishermen and visitors what they did with their scallops and scallop shells.   This is the reaction:

     Salt cellar                      Tealight holder               Jewellery storage

Scallop necklace from Concepts of Rye

The Place at Camber Sands use scallop shells in its bathrooms.

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WINNING RECIPE BY VICKY ASHLEY OF BRAMHALL, STOCKPORT

Rye Bay Scallops in Ginger Spring Onion Butter Sauce

4 large Rye Bay scallops (in shells), 2 teaspoon finely grated stem ginger, 1 tablespoon finely chopped spring onions, 1 tablespoon finely chopped coriander leaves, 1 clove finely chopped garlic, 75g butter, 1 tablespoon soy sauce, 1 pinch of brown sugar.                 1 bunch of dried rice noodles & oil for frying.              

1.  Place the scallop in a large plate, cover with foil and steam on high heat for 10 mins.

2.  In the meantime, melt butter in a pan.  Fry garlic & ginger lightly without browning.

3.  Stir in the soy sauce and the sugar

4.  Remove scallops from the steamer when cooked.  Pour off any excess water from the shell.  Place the scallops with the shell on a serving plate.  Spoon the butter sauce over the scallops.  Garnish with chopped spring onions and coriander.

5.  Serve scallops with puffy fried rice noodle.

FOR THE NOODLES heat the oil for frying in a pan.  When the oil is hot add in the rice noodle a bit at a time.  The noodle will puff up instantly.  Serve straight away with freshly cooked scallops.

This recipe serves 2 and is untested.

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Scallops Ahoy!

Galloping sea horses can’t stop the crowds,
Heading from the north and south downs.
Along the flat, windy, bleak Romney Marsh,
Congregating, gleefully, knowingly, around the Bay of Rye.

The RX Boys set sail with the tide,
Working hard and swiftly, harvesting the local gold.

Pirate’s treasure; smugglers abound;
Now replaced by golden catches and puffed-out chests.

The pride of the south’s food offerings,
Brighten up the dark winter evenings.
And so begin the Spring’s shoots –
Nectar returns from the sea.
The scallop’s shell resembling a blazing sun.

Wind Farms; airports; fast train travel; changes abound;
Yet certain items remain constant; reliable.

The tides rise and fall;
The moon waxes and wanes;
The young grow old.
And the new generations are created.

The scallop’s shell will tell it’s age;
The fishermen will tell of the high seas and gales.

So much effort is expended to reap the harvest
From the sea.

– Is it worth it?

You bet it is!

Hip, Hip, RYE BAY!
Hip, Hip, RYE BAY!
Hip, Hip, RYE BAY!

SCALLOPS Ahoy!

© Jonathan Dellar 28/12/2009

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Ronnie Simmons and Brian Stent, at Simmons Quay        

RECIPES FROM RYE'S FISHERMEN

Both Ronnie and Brian have been professional fishermen in Rye Bay for many years and love to eat scallops. 

Brian poaches his scallops in milk briefly before thickening the milk with cornflour and then adding pepper, pouring into a bowl and eating with bread and butter.  Or sometimes if he finds a partcularly large scallop shell he recommends putting two or three scallops in the cleaned shell and adding a knob of butter and seasoning before cooking under a hot grill for a couple of minutes. 

Ronnie loves his scallops with bacon.  Pan fried in bacon fat for a minute on each side and served with a slice of bacon on top he enjoys scallops like this right through the season.

PAUL WEBBE, WEBBE'S AT THE FISH CAFE  - 01797 222226 - says

"Rye Bay Scallops are a main feature on the menu at the Fish Cafe between the months of November and May.  During the Scallop Week we can sell in excess of three thousand in a variety of dishes.  Try to keep the scallops slightly under cooked to retain their moisture, they taste fantastic raw so when cooking you only want to enhance the flavour."                        

His recipe suggestion is:                                             

 SEARED RYE BAY SCALLOPS WITH CARAMELISED APPLE, BLACK PUDDING & CIDER SAUCE

Scallops and black pudding are one of those combinations that work well with the sweetness of the cider sauce bringing the ingredients together.

INGREDIENTS                                                                                                                                2-3 Rye Bay scallops, shucked, per person,                                                                                 Granny Smith apples,                                                                                                                        best quality black pudding,                                                                                                                  1/2 litre brown meat or poulty stock,                                                                                              200mls cider,                                                                                                                                      50 grams unsalted butter, seasoning.

METHOD                                                                                                                                 Reduce cider in a pan until it resembles syrup.  Add stock and reduce by 4/5.  Whisk in butter a little at a time to form a butter sauce.  Season as required.  Strain through a fine seive.

Peel apple, core and slice 1cm thick 3-4 slices per apple, using the larger middle section.

Pan fry in a little butter until golden, turn over and repeat process.  Cut black pudding slice also 1cm thick, pan fry again.

Sear scallops in pan with a little oil until slightly caramelised.  Turn over repeat probably about 1 minute per side.

Arrange the black pudding on the apple, then place the scallops on top and drizzle over a little sauce.

Enjoy!

FOR FIRST HAND EXPERIENCE TRY ONE OF OUR COOKERY SCHOOL DAYS