Rye Bay Scallop Week

Butter

 

• Recipes from Rye’s Fishermen

  Ronnie Simmons and Brian Stent, Rye, East Sussex

• Scallops @ The Ypres

  Throughout Rye Bay Scallop Week

• Seared Scallops Served on a Bed of Sweetcorn and Chorizo Chowder, Finished with Spinach and Coriander

  Julie Newar, previous Head Chef, The Ferry Inn at Stone-in-Oxney

• Scallops in Mushroom and White Wine Sauce

  Maria Danalache, Head Chef, Oxney Gourmet Pie & Burger Bar