During the run up to Rye Bay Scallop Week, and throughout it, Rye News will be showcasing some of the different venues, creative chefs and stunning menus.
Matt Drinkwater will be taking part for the first time as chef and patron at No 50 but it is his 15th year of preparing scallops for the festival at the Fish Café and Fletchers.
What are you bringing new to the table this year?
We are offering tasting menus during the week and these comprise six courses. Scallops cooked all different ways, including steamed, pan fried and raw.
On the two Sunday evenings of the event, 22 February and 1 March, we are running a scallop tasting evening. This will be seven courses and this will be served as a banquet style so people will all eat at the same time and enjoy each course together.
Where do you source your scallops from?
We always buy locally from Bottrell’s in the Harbour. He only gets the scallops from the local boats. There is no point in having a Rye scallop event if we are sourcing our produce from far afield.
What is your favourite recipe for scallops, to cook or to eat?
Favourite one to cook! Tricky question. I actually like them not cooked. I feel they taste like the sea and the citrus flavour adds to the enjoyment.
What is the most popular dish from the customers’ point of view?
Pan-fried and this year we have a new one with a potato foam which goes on the top. Like a Coquille St Jacques almost, that has been deconstructed and put back together with leeks and pancetta. I think that could be the star of the show this year.
When you pan fry them you want to treat it almost like a steak. You want to cook it medium rare, let it rest a bit, and then it is perfectly moist and juicy in the middle with a nice crispy outside.
Do you like working with fish?
Yes, I worked predominantly for 15 years at the Fish Café so 75% of my cooking life has been working with fish. I built relationships with the local fishermen and this always gave me confidence that we were working with only the best ingredients.
Is there a limited window when the scallops are at their best?
Normally the window for scallops will be November till about March. Some years we haven’t had any till January and they have gone on till June. They always say shellfish is best when there is an R in the month and we tend to stick to that.
Image Credits: Kt bruce .