More Scallops
Scallop Facts
THE SEXLIFE OF A SCALLOP
A hermaphrodite in a shell, a mollusc with ears or a jet propelled bivalve.
These are just some of the ways of describing the scallop (Pecten Maximus).
The scallop shell contains both the female and the male gonad, a gill, a foot, mouth, digestive gland, eye spot, tentacle, mantle and hinge ligament.
The scallop is not, strangely, considered an aphrodisiac in the same way as an oyster. But, having said that, Sandro Botticelli’s famous painting of Venus rising from a scallop shell is a perfect example of the symbol being used in fertility imagery. It is, like the oyster, an excellent source of protein, calcium, iron and vitamin B12 and is very tasty.
Scallops prefer clean, deepish, full salinity water and do very well in the slightly warmer waters of the south and west coasts of England and Wales. They are fully mature at around three years old and it is possible to tell their age by the stripes or bands on their shells. One band for each year.
Most spawning occurs from April to September and most growth occurs between April and June.
RYE BAY SCALLOPS AND THE ENVIRONMENT
Scallops have long been fished in the waters of Rye Bay. Local bye-laws restricting the fishermen to harvesting their scallop catch from 1st November until the 30th April are strictly adhered to by Rye’s fleet who use the small (under 10 metre) RX registered boats. The beds are checked regularly and allowed to regenerate when necessary. There are also size restrictions on the catch, leaving the smaller scallops in the water for future years.
Checks undertaken by both DEFRA and the local fishermen ensure that stocks are healthy and sustainably maintained.
“…..harvesting of scallops in Sussex is one of the most stringent in terms of restrictions etc. The East Channel scallop fishery is a productive one, so that coupled with a responsible, abiding industry, should certainly pave the way to sustainability!” Quote from Sustainable Fisheries Development Officer.
The Rye Bay fishermen find that 70′-80′ is the minimum depth that scallops can be found in this area which does make hand diving impractical. But with the restrictions on size, season and limited boat capacity Rye fishing industry continues to harvest annually without any noticeable reduction in stock.
If you would like further information about Rye’s fishing fleet, it’s catch and it’s practices then you can call Russell Drew at Market Fisheries (Rye) on 01797 225175.
JUST OUT OF INTEREST
Scallop fossils have been found dating back over three million years and the shell is used symbolically in many ways. Apart from being the logo of a well-known oil company it can often be found in heraldry including Princess Diana’s coat of arms, the Spencer family crest and more recently on Prince William’s Knight of the Garter crest. The shell shape has long been considered a sign of pilgrimage too, particularly of travellers to the shrine of St James at Santiago de Compostela in Spain.
There is a small Wesleyan chapel in the town of Winchelsea, just a mile or so from Rye, overlooking Rye Bay. John Wesley, renowned Methodist preacher, used this little chapel, built in 1785, and conducted his last open air service in the town of Winchelsea in 1790. Is it a coincidence that the Methodists adopted the scallop shell, taken from John Wesley’s coat of arms, as their symbol?
Scallop Inspired
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