Rye Bay Scallop Week
Show us your Scallops!
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
Rye Bay Scallop Facts
Rye Bay Scallops and the Environment