On day 1 of Rye Bay Scallop week we went to the Plough and had Scallops cooked 3 ways.
1 ceviche - thinly sliced, served on a chicory leaf, marinaded in lime,lemon and chilli - 1 devilled - 1 seared in vanilla sea salt on a bed of pureed sweet potato. WOW where do we go to compare this inovative dish. Thank you Toby, Gareth and Harry for fab lunch x
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.