When I arrived home last night a kilo were waiting in the fridge (with two dressed crabs).
Tonight I will be cooking a few quite simply. Heat a little butter with some olive oil, add some chilli and finely diced chorizo, pop in the scallops and cook for a minute on each side, add black pepper a squeeze of lemon and a tiny dash of pernod. Turn up the heat for a minute, plate and add chopped fresh parsley.
The medieval town of Rye is in East Sussex, perched on a hill overlooking the river Rother and Romney Marsh. Its cobbled streets and historic houses are full of rich history, intrigue and smuggling tales. In particular Osling of wool from the famous (and delicious) Romney Marsh sheep.
The Fish Shop can be found at New Road on a bridge over looking The Salts. Rye is a Cinque port and was once an important maritime centre. Today the sea is some two miles from this charming town
Every February Rye has a scallop festival www.ryebayscallops.co.uk/ which is a great time to visit. Taking the train from Ashford or Hastings makes for a good day out.
So here are my scallops ready to eat.
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