Rye Bay Scallop Week

Rye Bay Scallop Week


Rye Bay Scallop, Crispy Pork Belly, Apple and Ginger


  • 2 hand dived scallops
  • 300g pork belly
  • 1 x Bramley apple
  • 20g stem ginger
  • Apple blossom
  • 1 x Granny Smith apple
  • 200ml sweet wine
  • Apple balsamic


Cure pork belly in sea salt and black pepper for 24 hours. Prepare scallops using a palette knife, wash very briefly and lay onto a tea towel until ready to pan fry. Wash pork belly until all curing salts have gone, sit on a wire rack and roast at 200°C for 1 hour, then turn oven to 180°C and roast without rack. Rest for 15 minutes and then cut into 60g portions.

Peel and core Bramley apple. Chop into 4cm pieces, place in pan, add a pinch of sugar and salt and a splash of water. Cover with a lid and apply low heat until tender. In a liquidiser, place stem ginger and cooked Bramley apple and juices, blend until smooth. Pass through a sieve and taste for seasoning. Take the Granny Smith apple, peel and core, cut into triangles 2cm thick. Heat sweet wine to a gentle simmer, pour over the apple pieces and leave to steep for 1 hour. Place a heavy duty, non-stick frying pan on the gas and leave to get hot for 2 minutes.

Add vegetable oil to the pan and place the scallops in to cook, reduce the heat slightly now. Look for a golden colour on the presentation side. Once golden add a knob of butter and season, flip over and season again adding lemon juice at the last minute. Plate the dish, adding the puree and poached apple in the spaces and finishing with the blossom and a drizzle of balsamic.

Submitted by: The Curlew, Bodiam

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