As an island nation, Britain is blessed with an abundance of fresh seafood. From north to south, coastal communities celebrate their fishing heritage with annual festivals. And the town on Rye in East Sussex is no exception. Every February, the medieval Cinque Port hosts Rye Bay Scallop Week. So if you like scallops, (and who doesn’t?), this is the perfect time to indulge in the succulent treats.
2019 sees the 17th Rye Bay Scallop Week, which runs from 23rd Frebruary to 3rd March. But first, let’s give you a few facts about the tasty bivalves.
Scallop Facts
- Scallops are good for you! They’re rich in protein, calcium, iron, and vitamin B12.
- Since scallops like clean, deepish, full salinity water, they flourish in the slightly warmer waters of the south and west coasts of England and Wales.
- Scallops are fully mature at around three years old. You can tell a scallop’s age by the number of stripes or bands on their shells – one per year.
- Scallops spawn between April and September.
- There are more than 300 types of scallop in the world and fossil evidence can trace them back more than 300 million years!
Rye Bay and Scallops
Rye Bay fishermen have been harvesting scallops in the local waters for at least a few hundred years, probably longer. Local laws mean they can only harvest scallops between 1st November and the 30th April. To protect the scallop beds and ensure their continued survival, inspectors carry out regular checks so that there is room and time for necessary regeneration. Fishermen also abide by size restrictions, leaving smaller ones for future years.
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.
Rye Bay Scallop Week
If visiting Rye during Scallop Week, you’ll be treated to cooking demonstrations, tasting events, music, and all sorts of entertainment. But what you’re really interested in is where to get some seafood. Most of the town gets involved and scallops will be top of the menu at restaurants and pubs around Rye. You can find details of participating restaurants online. You can also find plenty of recipes from local chefs, just in case you want to recreate the dishes at home. Trevor Hambley of The Beach Bistro at The Gallivant Hotel shares one dish below.
SEARED RYE BAY SCALLOPS WITH WHISKY VANILLA CREAM
Ingredients:
- 12 scallops
- 50 ml whisky
- 100 ml cream
- 100 ml fish stock
- 2 birds eye red chilli chopped super small
- 1 spring onion sliced thin
- 1 lime
- 1 spoon chives
- 1 bunch washed water cress
Cooking:
Gently cook the chilli in a splash of olive oil, add the whisky and deglaze the pan, add the fish stock and reduce the amount by boiling by 50% then add the cream and boil till thick taste and add salt if needed .
Get a hot pan and a splash of oil add the scallops turn after 2 mins cook for a further min then arrange the scallops on a plate 3 per person and add some water cress then spoon over the sauce sprinkle with spring onion and chives
This makes a great main course by upping the scallops to 5 per person and serving with some pink fir potatoes seasoned with sea salt and crisp shredded seaweed.
