A good friend called up this weekend and invited himself and his girlfriend for tea. I asked where they were coming from – and he replied ‘Rye’. I asked if he had had any scallops, he hadn’t. When they turned up at the door, he was holding a large bag of juicy, plump scallops. They stayed for supper.
We fried them with chorizo accompanied by garlic mash, roasted tomatoes and runner beans from the garden.
There is a Rye Bay scallop festival in February and I would love to go. Maybe next year? The scallops are sustainably managed and have been described as “with all the plump juiciness of Jennifer Lopez”