Rye Bay Scallop Tasting Menu at The Ambrette
To celebrate the Rye Bay Scallop Week (Sunday 2nd to 10th February), The Ambrette’s Michelin-rated chef patron Dev Biswal has created a unique sampler to showcase scallop-cooking techniques from around the world.
The six-course tasting menu featuring a special scallop brew and an exclusive scallop dessert will be available throughout the festival at £49.99 and needs to be ordered 48 hours in advance.
Separate dishes from the tasting menu will also be available individually.
Starters include Scallops, slow roasted in their own shell, with sea salt and garlic flavoured hazelnut pate at £6.95 and Scallops wrapped in local bacon and slow cooked, served with a tangy seafood raita and chutneys for £7.95.
The main dish of the week will be Anglo Indian style scallop kedgeree, spice crusted scallops served with a Kerala style sauce of mustard and ginger (£15.95).
The tasting menu, which will be served at The Ambrette restaurants in both Rye and Margate, needs to be ordered 48 hours in advance, comprises:
A brew of Scallop jus and Kentish cider.
Scallops, slow roasted in their own shell, with sea salt and garlic flavoured hazelnut pate.
Scallops wrapped in local bacon and slow cooked, served with a tangy seafood raita and chutneys.
An aromatic scallop soup with a tempura of flavourful coral.
An Anglo Indian style scallop kedgeree, spice crusted scallops served with a Kerala style sauce of mustard and ginger.
To finish there, is Trio of desserts: scallop mousse, caramelised scallops with sweetened semolina halwa and an exotic coconut ice cream.
Rye Bay Scallop Week will held annually in the Sussex Cinque Port town is a mainly restaurant-based event. The festival takes place when the local delicacy is at its plumpest and most succulent. The festival features cookery schools, cooking and scallop shucking demos. The week culminates on the final day with the hotly contested ‘What a Load of Scallops’ race with competitors racing barrows of scallops, through the cobbled streets of Rye, to win the coveted wooden scallop plaque.
”Scallops as an ingredient are very chef friendly – easy to cook, versatile, full of natural flavours and very difficult to get wrong – the brown coral comes as an added treat!” enthused The Ambrette chef patron Dev Biswal, who was introduced to Rye Bay scallops was at a restaurant in Rye two years.
“I was so impressed that I still remember the dish in detail and my goal became to create a menu which absolutely worships the ingredient,” he said.
Rye Bay Scallop Week: http://scallop.org.uk
The Ambrette Restaurant
44 King Street, Margate, Kent CT9 1QE
T: 01843 231504
24 High Street, Rye, East Sussex TN31 7JF
T: 01797 222 043