An early morning in Rye.
Last week, Séan and I took a trip to Rye. It’s an hour and a half or so from London, and in those miles we swapped London brick for black-and-white timbers, shrieking sirens for squawking gulls, organic quinoa muffins for homemade Victoria sponge.
I don’t drive and, with the advent of SatNav am no longer called on to assist in the misery of navigation, so I gaze out of the window reading the road signs – local names Peasmarsh, Appledore, Pett, Guestling and Winchelsea, rolling around on my tongue, soft and sweet like honey.
We had the good fortune to be there in Scallop Week so we ate scallops for lunch in a little café and brought some more home to cook for dinner.
I don’t know about you, but around about now – the mornings are lighter, afternoons linger, I dare sometimes walk the dog without wearing a hat – I have had quite enough of brown food. All of those stews, daubes, braises and casseroles which were so appealing only a few weeks’ ago no longer appeal. Something sparky. Bright colours. Fresh. So I made this salsa almost as soon as I got through the door. It takes only a few minutes or so and is very good.
Church Square
Stained glass window, St Mary the Virgin Church
A more modest window. This lovely bookshop is, indeed, minute.
A pretty display of succulents in someone’s front window. I’m never knowingly undernosy.
I find myself in agreement with this sign in one of Rye’s many antique shops.
The fishmonger and game dealers’ where we bought our scallops.
Scallops with mango and avocado salsa
This serves 2
3 spring onions, white and pale green part only, finely chopped
1 mango, peeled and diced
1 avocado, peeled and diced
1 small red chilli
½ small cucumber, diced
Small handful coriander, tough stalks discarded, roughly chopped
1 tsp finely minced fresh ginger
Juice of a lime
Flaky sea salt and freshly ground black pepper
As many scallops as you think you can eat - we went for 5 each
A bit of oil, a dab of butter
Wedges of lime to serve
To make the salsa, combine all of the ingredients, season to taste with salt and pepper. Set aside while you cook the scallops.
Pat the scallops dry with kitchen paper. You can cut the coral off if you prefer. I don’t. I think it looks pretty, I like the taste and I’m not running a restaurant where such pernickertyness seems important.
Warm a large frying pan over a medium-high heat. Melt the butter and oil together. Season the scallops with salt and pepper and put them in the pan. The pan shouldn’t be crowded; do them in two pans if necessary. Fry for a couple of minutes until golden then turn and cook for a couple of minutes more. The most important thing is not to overcook them.
Serve the scallops immediately with some of the salsa and wedges of lime.
