Scallops, confit chicken wing, BBQ corn and lovage

Seafood Scotland

Seafood Scotland

Standard Supplier 13th October 2017

Scallops, confit chicken wing, BBQ corn and lovage

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following scallops, confit chicken wing, BBQ corn and lovage recipe a try yourself? Recipe by Matt Worswick, head chef at Matt Worswick at The Latymer at Pennyhill Park.


  • Confit wing:
  • 10 chicken wings
  • 150g grey salt (sel gris)
  • ½ bulb garlic
  • 6 sprigs thyme
  • 500g duck fat
  • BBQ corn:
  • 2 corn on the cob
  • 200g butter
  • 8g Maldon sea salt
  • Lovage oil:
  • 200g spinach
  • 100g vegetable oil
  • 30g fresh lovage


Take scallops out of the shell and remove the skirt and the roe. Leave them to be cooked later. When ready to be cooked, halve the scallops and cook straight on stove top to get a nice even colouration all over the scallop. Heat up the sweetcorn which has been taken off the cob, mixed with some lovage oil, a touch of salt and a bit of chicken fat and plate.
Confit wing:
Take the tip off the wings and mix them with the salt thyme and garlic and leave for approx 3 hours, wash the salt off and dry. Warm the duck fat and then confit the wings for approx 3 hours in a heavy based pan at 120°C. Once soft, remove from the fat and take the inner bones out with fish tweezers being careful not to damage the flesh.
BBQ corn:
Peel and trim the fresh corn, vac pac and steam at 85°C for 30 minutes. Remove from the vacuum pack and place onto a BBQ, cook the corn until blackened, remove from the BBQ then reserve until needed.
Lovage oil:
Blitz the spinach and vegetable oil until incorporated then heat at 85°C until the mix splits, pass the oil off then chill as soon as possible. Chop, vac pac then mix with the lovage and infuse.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you