BREXIT ? Some Good News

Fishmongers in Folkestone Fish Market

Shopping for scallops - my very favourite sea food - on a recent trip to Folkestone Fish Market with Ebun who assured the me the fresh scallops on sale were local, I was not so sure.

Having completed the purchase of four lovely, large scallops, We fell into conversation with the fishmonger and two other chaps in fishmonger's shop. One of them was a fisherman who looked askance when I asked if the scallops were local: 'you can see their shells just there' he said, pointing to the harbour steps.

Ebun, a Folkestone local, was in total agreement with the fishermen but I reminded incredulous until we went down the harbour steps and low and behold there were several plastic boxes full of empty scallop shells, along with other detritus from preparing fresh fish for sale!

I was so amazed at food so fresh, so local I went back to the fishmongers. To register my amazement, in this day and age with food coming from all over the planet I was surprised and delighted to find something I enjoyed, so local.

EU Referendum Vote

As fishing was one of the items on BREXIT negotiations list, I had to ask - Shepway (Kent) was 62.2% to 37.8% to leave - how he voted: he was very happy to have voted leave. Belgium and Spanish ships have a greater quota than he had so they could catch more fish from what he considered British waters. He was glad to see the back of the EU. Once we are out of the EU, UK fish prices should drop he claimed, which means my very favourite scallops will be lower in price - the fisherman assured me that would be the case!

So, there's a piece of good news from BREXIT: scallops down in price!

To whet your appetite for those low cost BREXIT British scallops to come, here's my recipe for scallops today - my very favourite starter:

Scallops with Bacon and Rocket

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Scallops with Bacon  (double portion)

Ingredients (per person)

• Knob of Butter
• One large scallop
• One rasher of cooked smoked bacon
• Rocket
• Grated parmesan cheese.
• Black pepper to taste

Gently (everything should be done gently)
Melt the butter in a (skillet if you have one) frying pan
High heat to seal quickly
Put the scallop in the butter
Turn heat down cook slowly
Turning every 60 secs for 4 mins
Sprinkle with black pepper

Serve on a bed of rocket and bacon
Sprinkle with Parmesan cheese
Serve!