For the 18th year, local scallops are being celebrated with meals, demos, music and poetry in venues around Rye. From restaurant ceviche to scallops-and-chips, this is the time to discover how to enjoy this seasonal shellfish. 

Hastings chef Paul Webbe will be doing scallop cookery days and three demonstrations at his Rye restaurant and cookery school, along with serving a specially themed tasting menu. His tip for scallops: don’t overcook. “We get people in our classes to taste a scallop completely raw,” he says. “The sweetness is incredible and they appreciate that they don’t have to cook them much because they have such a lovely natural flavour.” 

Rye Bay Scallop Week, Saturday 22nd February to Sunday 1st March:

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