Rye Scallop Festival in February 2010
Sashimi of Rye Bay scallop with lemongrass and fennel essence
Pumpkin, Parmesan and scallop risotto
Rye Bay scallops and brown shrimp stew with rouille and sourdough toast.
These are just a tiny example of the wonderful and varied dishes that will be on offer at the Rye Bay Scallop Week in Rye, East Sussex from 20th – 28th February 2010.
The Rye Bay scallop is a most versatile shellfish and Rye’s chefs and fishermen have used all their skills and knowledge to bring you a fantastic array of exciting menus.
The week starts with scallop cutting and tasting sessions at Simmons Quay and continues with ‘Scallops for Breakfast’, ‘Champagne and Scallop Snacks’ and a ‘Mystery Scallop Dish’ competition.
‘The Scallop and Seafood cookery course’ at Webbe’s Cookery School is a perfect chance to cook, eat and enjoy the scallop and other local fish whilst the ‘Farmers Market’ will offer a scallop fuelled morning with a chance to buy, taste and watch more demos.
The George in Rye will be hosting their famous ‘Gourmet Scallop Dinner’ and the Ship Inn offers another chance to attend ‘Scallops of the World Unite’ with scallop dishes from across the globe.
Try Veloute of Rye Bay scallop, with a parmesan biscuit at The Place at the Beach or Home smoked Rye Bay scallop on a spring onion risotto cake with garlic pesto at the Mermaid Inn.
Taste Rye Bay scallop carpaccio with lime and baby leaves, A Rye Bay scallop ravioli with a lemongrass and chervil veloute or a Mini scallop fish pie with saffron mash.
There are many that say that nothing beats the traditional Rye fishermen’s dish of Rye Bay scallop simply seared in bacon fat. What do you think? Why not let us know how you like your scallops and we will add your ideas to our website.
Click here for full details.
