Rye Bay Scallop Week

Rye Bay Scallop Week


Sat 20th – Sun 28th Feb 2021

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

Don’t be scared to prepare seared scallops at home, they cook quickly and are perfect as a starter or main course. Scallops are a delicious addition to any weeknight dinner rotation. Served best with a large glass of New Zealand Sauvignon Blanc.

Serves 4.

Ingredients

Scallops

  • 24 Succulent Rye Bay scallops
  • Large Knob of Butter, melted
  • ½ Bag Spinach, chopped
  • Handful of Fresh Coriander Leaves

Chowder

  • 500g Chorizo, diced
  • 2 Onions, chopped
  • 2 Cloves of Garlic, crushed
  • 2 Tsp Vegetable Stock
  • 1 Medium Potato, diced
  • 4 Whole Corns, removed from the Cob
  • 400ml Double Cream
  • Salt & Pepper

Method

Sweetcorn and Chorizo Chowder

Sauté the diced chorizo, chopped onion and garlic until the chorizo is lightly browned and the onion and garlic is transparent (as little colour as possible).  Turn down the heat, add the vegetable stock and diced potato, simmer until potatoes begin to soften.  Add the corn and simmer for a further 8-10 minutes.  Remove from heat and liquidize, leaving slightly chunky.  Return to heat and simmer until thickened, and finish with a generous helping of double cream, salt and pepper

Rye Bay Scallops

Season scallops with salt and pepper, lightly oil a frying pan and heat, sear each scallop until lightly golden brown on each side, then add the knob of butter and gently shake the pan until the butter is melted.  Remove from heat, keep warm in a very low oven (60deg).

To Serve

Warm up chowder in a pan on a low heat, stirring occasionally so it doesn’t burn on the bottom of pan, pour into serving dish, top with the seared scallops, and sprinkle with the chopped spinach and coriander leaves.

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

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Covid-19 Latest Information

Rye is now governed by lockdown regulations during the Covid-19 pandemic.

Rye Bay Scallop Week is hoping not to have to be cancelled and here are the current plans …

  • If Rye is out of lockdown and restaurants are allowed to open by 20th February 2021 then Rye Bay Scallop Week will go ahead as planned
  • If Rye is still in Tier 3 or higher by mid-February and restaurants are not able to open then Rye Bay Scallop Week will be delayed until restaurants are once again allowed to welcome diners
  • If the lockdown lasts longer than the scallop season (mid May) then Rye Bay Scallop Week will have no choice but to be cancelled altogether

When visiting Rye for Rye Bay Scallop Week, please make sure you have a reservation at a participating restaurant and abide by the latest local and national government guidelines.

For further information on the lockdown regulations please click HERE.